gluten-free-pumpkin-muffins
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Nutrition Facts
Gluten-Free Pumpkin Muffins
Amount per Serving
Calories
42
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
14
mg
5
%
Sodium
 
174
mg
8
%
Potassium
 
158
mg
5
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
5908
IU
118
%
Vitamin C
 
2
mg
2
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Pumpkin Muffins

Servings: 12 muffins

Ingredients

  • 1 mediium banana very ripe
  • 16 ounces fresh pumpkin cooked and pureed, or canned
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups cups

Instructions

  • Preheat oven to 375 degrees. Line a standard 12 muffin tin with paper liners.
  • Using a food processor or blender, add banana, pumpkin, baking soda, baking powder, salt, and cinnamon and blend until smooth.
  • Transfer pumpkin mixture to a medium bowl; add flour and mix well.
  • Portion batter into muffin liners.
  • Bake muffins until firm and lightly golden, about 20-25 minutes.
  • Cool 5 minutes before serving.
Nutrition Benefit: better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction, better digestion, better mental clarity
Category: gluten-free, vegan, vegetarian, diabetic-friendly, bread/rolls/muffins, dairy-free

Notes

Note: Regular wheat flour may be used in the same amount as above, however this will change cooking time.