Breakfast Pumpkin Muffins Gluten Free
May 10, 2016
Categories: Snacks, Pumpkin, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover, Picnic, Potluck, Romantic Dinner St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Gluten-Free, Low Sodium, Kid's Lunches, Flour, Muffins, more
"These muffins are great for breakfast; I serve them up with a pat of cream cheese YUM!!"
- Serving Size: 1 (64 g)
- Calories 160.4
- Total Fat - 5 g
- Saturated Fat - 3.1 g
- Cholesterol - 40.4 mg
- Sodium - 97.5 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 2.3 g
- Sugars - 16 g
- Protein - 3.6 g
- Calcium - 58.8 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
No special items needed.