Breakfast Pumpkin Muffins -Gluten Free
May 10, 2016
Categories: Breakfast, Desserts, Snacks, Vegetables, Pumpkin, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Sodium, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring more
"These muffins are great for breakfast; I serve them up with a pat of cream cheese YUM!!"
- Serving Size: 1 (64.1 g)
- Calories 161.5
- Total Fat - 5.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 40.4 mg
- Sodium - 97.4 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 2.2 g
- Sugars - 16 g
- Protein - 3.6 g
- Calcium - 58.7 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Whisk together the first 9 ingredients in a large bowl.
Whisk together the remaining ingredients in a separate bowl; stir into the dry ingredients.
Stir in flax seeds and/or raisins if using.
Coat 12 silicone muffin cups with non-stick spray and fill with the muffin batter.
Place the muffin cups on a baking sheet and bake in a preheated 400 degree Fahrenheit oven for 20 minutes.
Remove from oven and allow cooling.
Tips & Variations
No special items needed.