Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Gluten Free Pumpkin Muffin Recipe
A bowl of cereal to go
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Bread, Breakfast, Snack
Cuisine:
American
Diet:
Diabetic, Gluten Free, Vegetarian
Servings:
12
Calories:
215
kcal
Author:
Lois Carter Crawford
Ingredients
3
cups
gluten free oatmeal
quick or old-fashioned
1
tablespoon
Rumford Baking Powder
gluten free
½
teaspoon
sea salt
regular salt contains corn
½
teaspoon
ground cinnamon
¼
teaspoon
nutmeg
½
teaspoon
ground ginger
1
large egg
1
cup
milk or dairy-free milk
¼
cup
honey or maple syrup
warmed
2
tablespoons
butter
melted, or use oil
1 ½
cups
puréed pumpkin or Roasted Sweet Dumpling Squash
Baking spray
oil
Instructions
Heat oven to 375°F degrees.
Process oats, baking powder, salt and spices in a food processor, pulsing to combine until the oats are like coarse flour.
Warm honey/syrup in the microwave for 15 seconds.
In a 2-cup bowl or measuring cup, whisk the egg until blended. Add the milk, melted butter and warmed honey, and whisk to combine.
Dump the combined wet ingredients into the oats mixture and pulse to combine.
Add the pumpkin and pulse to thoroughly combine.
Line a cupcake pan with cupcake baking cups.
Lightly spray the cupcake baking cups with baking spray.
Fill the 12 cups evenly with batter.
Bake for 20-25 minutes until a toothpick inserted comes out clean.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
19
mg
|
Sodium:
235
mg
|
Potassium:
113
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
4922
IU
|
Vitamin C:
3
mg
|
Calcium:
125
mg
|
Iron:
2
mg