Snack

Sugar and Egg Free Pumpkin Muffins is for Breakfast, Snack.

Sugar and Egg Free Pumpkin Muffins takes several minutes to prepare.

Sugar and Egg Free Pumpkin Muffins takes 19 minutes to cook.

Sugar and Egg Free Pumpkin Muffins makes 12 servings.

The ingredients for Sugar and Egg Free Pumpkin Muffins are:

*Flour, white, 1.75 cup
Baking Powder, 3 tsp or one packet
*Erythritol 1 Cup
Cinnamon, ground, 2 tbsp
Salt, 1 dash
Pumpkin, canned, without salt, 1.5 cup
*Molasses, blackstrap, 2 tbsp
*Canola Oil, .5 cup
Milk, nonfat, or almond, soy or rice milk .5 cup

Here is how you make Sugar and Egg Free Pumpkin Muffins:

Preheat oven to 400 degrees.Sift dry ingredients into a large bowl.In separate bowl, whisk wet ingredients.Add wet ingredients to dry ingredients and mix gently until combined.Divide evenly into 12 paper lined (or greased) muffin tins.Bake for 19 minutes. Let cool.You can add nuts, raisins, chocolate or carob chips to change it up.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user CARYLH7.

The nutritional information for Sugar and Egg Free Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 155.6

• Total Fat: 8.5 g
• Cholesterol: 0.2 mg
• Sodium: 129.7 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 16.2 g
• Protein: 2.4 g

The dietary needs meet for Sugar and Egg Free Pumpkin Muffins is Vegetarian