Gluten Free Pumpkin Pie Muffins Recipes
GLUTEN FREE PUMPKIN PIE MUFFINS
These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are. Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 55m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- In a blender puree oil, agave, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Place paper liners in muffin tins.
- Scoop batter into paper liners.
- Bake at 350 for 40-45 minutes.
- Cool for 2-3 hours.
- Serve.
Nutrition Facts : Calories 53.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 46.5, Sodium 169.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 1.7
GLUTEN FREE PUMPKIN MUFFINS
Make and share this Gluten Free Pumpkin Muffins recipe from Food.com.
Provided by Easy Baker
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
- Whisk together the eggs, molasses, and pumpkin purée. Set aside.
- Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
- Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
- Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
- Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
- Let the muffins rest for 10 minutes.
- Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
- Yield: 12 muffins.
Nutrition Facts : Calories 147, Fat 9.8, SaturatedFat 2.5, Cholesterol 46.5, Sodium 175.8, Carbohydrate 14.2, Fiber 0.4, Sugar 11.7, Protein 2
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