Dessert

Gluten Free Pumpkin Muffins (Bread) is for Dessert.

Gluten Free Pumpkin Muffins (Bread) takes 20 minutes to prepare.

Gluten Free Pumpkin Muffins (Bread) takes 20 minutes to cook.

Gluten Free Pumpkin Muffins (Bread) makes 23 servings.

The ingredients for Gluten Free Pumpkin Muffins (Bread) are:

3 eggs
1/4 cup of granulated sugar
3/4 cup Splenda
1/4 c olive oil (could substitute canola)
1/2 cup unsweetened applesauce
3 tsp gluten-free vanilla (not all types are gluten free)
1 1/2 c sorghum flour from Bob's Red Mill
1 cup brown rice flour from Bob's Red Mill
1 1/2 tsp xanthan gum
4 tbsp Benefiber
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 15 oz can of pureed pumpkin
2 Tbsp Expandex (modified Tapioca starch)
3 heaping Tbsp of Rice Protein powder

Here is how you make Gluten Free Pumpkin Muffins (Bread):

Mix all ingredients as listed. This recipe makes either 23 muffins or 2 loaves of bread. Bake at 350 degrees for 20 minutes for muffins or 50 minutes for bread. You can substitute the pumpkin for 2 cups of grated zuchinni.Number of Servings: 23Recipe submitted by SparkPeople user MOM2BSA.

The nutritional information for Gluten Free Pumpkin Muffins (Bread) is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 108.6

• Total Fat: 3.5 g
• Cholesterol: 26.1 mg
• Sodium: 288.7 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.8 g
• Protein: 2.7 g

The dietary needs meet for Gluten Free Pumpkin Muffins (Bread) is Gluten Free