Breakfast

Gluten-Free Pumpkin Pie Muffins is for Breakfast, Snack.

Gluten-Free Pumpkin Pie Muffins takes several minutes to prepare.

Gluten-Free Pumpkin Pie Muffins takes several minutes to cook.

Gluten-Free Pumpkin Pie Muffins makes 9 servings.

The ingredients for Gluten-Free Pumpkin Pie Muffins are:

1/4 c. almond butter
3/4 c. canned pumpkin
1 egg
6 Tbsp honey
1/2 c. rolled oats
2 Tbsp ground flaxseed
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. vanilla extract
1/2 tsp. baking soda
*optional, 1/4 c. mini chocolate chips (not included in nutritional breakdown)

Here is how you make Gluten-Free Pumpkin Pie Muffins:

Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.Add all ingredients (except for chocolate chips, if using) into a high-powered blender or food processor and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand, if using.Pour batter into prepared muffin pan, filling each cavity until it is about ? full.Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.Serving Size: 1 muffinNumber of Servings: 9Recipe submitted by SparkPeople user LRHURT.

The nutritional information for Gluten-Free Pumpkin Pie Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 128.6

• Total Fat: 5.5 g
• Cholesterol: 21.0 mg
• Sodium: 82.0 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 2.4 g
• Protein: 3.0 g