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Pumpkin Muffin is for Breakfast.

Pumpkin Muffin takes several minutes to prepare.

Pumpkin Muffin takes several minutes to cook.

Pumpkin Muffin makes 16 servings.

The ingredients for Pumpkin Muffin are:

INGREDIENTS
2 cups rolled oats, gluten-free if possible
1 large egg, beaten
1 cup pumpkin pur?e
1 large ripe banana, mashed
1 1/2 cups unsweetened buttermilk
1/2 cup coconut sugar
1/4 cup almond butter, slightly melted
1/4 cup flax meal
1 tsp. baking powder
3 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg

Here is how you make Pumpkin Muffin:

Preheat oven to 375F degrees. Use muffin cups in tin. In a small saucepan, add the 1/4 cup of almond butter and melt slightly. You can also do this in a microwave. Combine all the ingredients for the muffins in a large bowl. Mix fully so the almond butter and banana are well incorporated. Pour mixture into muffin tin and fill almost to the brim, leaving about 1/2 inch of room. Bake for 25-30 minutes or until edges begin to brown. Allow to cool for about 10 minutes before removing from the pan. Serving Size: Makes 16 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user E_JOY_D.

The nutritional information for Pumpkin Muffin is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 122.7

• Total Fat: 4.6 g
• Cholesterol: 13.5 mg
• Sodium: 54.1 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 2.3 g
• Protein: 3.6 g

The dietary needs meet for Pumpkin Muffin is Gluten Free