Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins
Print Recipe
Servings
12 muffins
Servings
12 muffins
Gluten-Free Pumpkin Muffins
Print Recipe
Servings
12 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 all-purpose gluten free flour
Servings: muffins
Instructions
  1. Preheat oven to 375 degrees. Line a standard 12 muffin tin with paper liners.
  2. Using a food processor or blender, add banana, pumpkin, baking soda, baking powder, salt, and cinnamon and blend until smooth.
  3. Transfer pumpkin mixture to a medium bowl; add flour and mix well.
  4. Portion batter into muffin liners.
  5. Bake muffins until firm and lightly golden, about 20-25 minutes.
  6. Cool 5 minutes before serving.
Recipe Notes

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

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