Gluten Free Pumpkin Muffins
Recipe: #2611
November 15, 2011
Categories: Snacks, Vegetables, Baby Shower, Brunch, Fall/Autumn, Ladies Luncheon, Winter, Oven Bake more
"Use Gluten Free Flour Blend recipe. These rise really well, but need to cool for awhile before eating. "
Original recipe yields 24-36 servings
Ingredients
Nutritional
- Serving Size: 1 (51.9 g)
- Calories 91
- Total Fat - 3.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 20.5 mg
- Sodium - 252.3 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 0.8 g
- Sugars - 6.2 g
- Protein - 1.7 g
- Calcium - 38.2 mg
- Iron - 2.9 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350° and grease muffin tins. Whisk together the pumpkin, oil, eggs and sugar.
Step 2
In a separate bowl, mix together the rest of the ingredients. Stir the wet ingredients into the dry ones, just until combined.
Step 3
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Step 4
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
Tips & Variations
No special items needed.
Tags :
Snacks
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