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