Gluten Free Pumpkin Muffins

10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #2611

November 15, 2011



"Use Gluten Free Flour Blend recipe. These rise really well, but need to cool for awhile before eating. "

Original is 24-36 servings

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


No special items needed.

1 Reviews

QueenBea

These muffins are sinfully delicious. I followed the recipe exactly as instructed for perfect results. DH said he could not tell these were gluten free...

5.0

review by:
(30 Dec 2019)

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