Thanksgiving

Gluten free pumpkin muffins is for Breakfast.

Gluten free pumpkin muffins takes 5 minutes to prepare.

Gluten free pumpkin muffins takes 22 minutes to cook.

Gluten free pumpkin muffins makes 16 servings.

The ingredients for Gluten free pumpkin muffins are:

Dry ingredients:
1 and 1/3 cup Garbanzo Bean Flour
1/2 cup Granulated Sugar
1.5 tsp Cinnamon, ground
1.5 tsp Nutmeg, ground
1/2 tsp Cream Of Tartar
1/2 tsp Baking Soda
1/4 tsp Salt

Wet ingredients:
1 cup Pumpkin, canned (NOT pumpkin pie mix)
1/2 cup Butter or canola oil
2 large Egg

Here is how you make Gluten free pumpkin muffins:

Preheat oven to 350 degrees.I use silicone muffin cups. If you are using a muffin pan, you will want to spray the cups with cooking spray or rub them down with butter before you add the muffin mix. - Mix dry ingredients in a large mixing bowl until well mixed. - Add in wet ingredients and mix with electric mixer (or a whisk will work too) until well mixed. It will have some small lumps but they shouldn't be larger than a pea.- Scoop in approximately 1/4 cup of mix into the 16 muffin cups.Bake for 20-22 minutes.Let cool for about 5 minutes (although I tend to eat them piping hot too)Serving Size: Makes 16 muffins Number of Servings: 16Recipe submitted by SparkPeople user DOTCHILATHAM.

The nutritional information for Gluten free pumpkin muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 99.9

• Total Fat: 6.6 g
• Cholesterol: 38.8 mg
• Sodium: 86.7 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.0 g
• Protein: 1.5 g

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