Dessert

Gluten free pumpkin muffics is for Dessert.

Gluten free pumpkin muffics takes 10 minutes to prepare.

Gluten free pumpkin muffics takes 20 minutes to cook.

Gluten free pumpkin muffics makes 1 servings.

The ingredients for Gluten free pumpkin muffics are:

.25 cup Pumpkin Seeds (whole seeds, roasted)
2 cup Libby's 100% pure canned pumpkin
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 serving Pecans - Chopped 1 serving = 1/4 cup (by AMC120)
2 cup GOYA Chick Peas (Garbonzo Beans)
5 tsp Pumpkin Pie spice
2 tsp liquid sweet leaf stevia (by EWEINHISPASTURE)
.25 cup, packed Brown Sugar
4 tbsp Molasses, blackstrap
6 tbsp Carrington Farms Organic Coconut Oil
16 tbsp Hershey's Special Dark Chocolate Chips
2 tsp Vanilla Extract

Here is how you make Gluten free pumpkin muffics:

pre heat oven to 350. Put paper in muffin tins. Mix dry ingredients (without the chocolate chips). Add the wet ingredients. Pour into the muffin tins. Divide the chocolate chips among the muffins and push down. YUM!Serving Size: 18 muffinsNumber of Servings: 1Recipe submitted by SparkPeople user BVOLPI.

The nutritional information for Gluten free pumpkin muffics is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,819.8

• Total Fat: 246.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,703.2 mg
• Total Carbs: 425.5 g
• Dietary Fiber: 82.5 g
• Protein: 62.5 g

The dietary needs meet for Gluten free pumpkin muffics is Gluten Free