Breakfast

Pumpkin Muffins, Gluten Free is for Breakfast.

Pumpkin Muffins, Gluten Free takes several minutes to prepare.

Pumpkin Muffins, Gluten Free takes 17 minutes to cook.

Pumpkin Muffins, Gluten Free makes 10 servings.

The ingredients for Pumpkin Muffins, Gluten Free are:

1.5 cups Bob's Red Mill Gluten Free Baking Mix
1/2 cups Packed Brown Sugar
2 tsp. Baking Powder
1 tsp Ground Cinnamon
3 tsp. fresh ginger root
1/2 tsp. Salt
1 Egg
1 Cup Almond or Rice Milk
1/4 cup Applesauce-unsweetened
1/2 cup Canned Pumpkin
2 tbp. Ground Flaxseed

Here is how you make Pumpkin Muffins, Gluten Free:

- Preheat oven to 375 degrees F. Lightly coat 12-cup muffin pan with cooking spray (or use liners). - Stir flour, sugar, baking powder, cinnamon, ginger, and salt in large mixing bowl. - Beat egg in small bowl 30 seconds, until foamy. -- Add milk, pumpkin, applesauce.- Beat well. Add to flour mixture and stir until moistened. Fill muffin cups three-quarters full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn out muffins onto rack to cool. Once cool, you can freeze the muffins, tightly wrapped, up to 2 months. Number of Servings: 10Recipe submitted by SparkPeople user KVANMOURIK.

The nutritional information for Pumpkin Muffins, Gluten Free is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 135.2

• Total Fat: 1.8 g
• Cholesterol: 21.3 mg
• Sodium: 234.3 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 2.8 g
• Protein: 3.0 g

The dietary needs meet for Pumpkin Muffins, Gluten Free is Gluten Free