Snack

Wheat-Free, Cholesterol-Free Pumpkin Muffins is for Snack.

Wheat-Free, Cholesterol-Free Pumpkin Muffins takes several minutes to prepare.

Wheat-Free, Cholesterol-Free Pumpkin Muffins takes 25 minutes to cook.

Wheat-Free, Cholesterol-Free Pumpkin Muffins makes 9 servings.

The ingredients for Wheat-Free, Cholesterol-Free Pumpkin Muffins are:

1 cup pureed pumpkin
1 tbsp oil
1/4 cup pure maple syrup
1/2 cup soy or other non-dairy milk
1 1/4 cups oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1/4 tsp salt

Here is how you make Wheat-Free, Cholesterol-Free Pumpkin Muffins:

Preheat oven to 350.Line with papers or grease 9 muffin tin cups. In a medium sized bowl, combine the pumpkin, oil, maple syrup, and soymilk. Combine the the dry ingredients in a sifter, and sift over wet ingredients. Stir to combine, but don't overmix. Spoon the batter into the muffin tins. Bake for about 25 minutes. They may seem slightly underdone if eaten hot, but once they're cooled, they're fully cooked and very moist. Makes 9 medium sized (no giant muffin tops here) muffins. Number of Servings: 9Recipe submitted by SparkPeople user BELTOFCALM.

The nutritional information for Wheat-Free, Cholesterol-Free Pumpkin Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 93.5

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 10.1 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 2.2 g
• Protein: 2.4 g

The dietary needs meet for Wheat-Free, Cholesterol-Free Pumpkin Muffins is Vegan