Breakfast Pumpkin Muffins -Gluten Free

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"These muffins are great for breakfast; I serve them up with a pat of cream cheese YUM!!"

Original recipe yields 12 servings
OK

Nutritional

  • 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

Step 1

Whisk together the first 9 ingredients in a large bowl.

Step 2

Whisk together the remaining ingredients in a separate bowl; stir into the dry ingredients.

Step 3

Stir in flax seeds and/or raisins if using.

Step 4

Coat 12 silicone muffin cups with non-stick spray and fill with the muffin batter.

Step 5

Place the muffin cups on a baking sheet and bake in a preheated 400 degree Fahrenheit oven for 20 minutes.

Step 6

Remove from oven and allow cooling.

Step 7

Enjoy!

Tips & Variations


No special items needed.

Related