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    You are in: Home / Recipes / Gluten Free Pumpkin Pie Muffins Recipe
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    Gluten Free Pumpkin Pie Muffins

    Average Rating:

    2 Total Reviews

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    • on October 10, 2012

      amazing! Be sure to use roasted pumpkin, canned pumpkin wil not give you the same results, as well as honeyville flour works great.
      I have learned the ingredients make such a difference when making Elana's recipes.THese were one of our favorites. Wil make it again for sure. Topped with a bit of cream cheese frosting from Elana's web site.
      HOpe this is helpful.

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    • on October 06, 2009

      Tried these today but used Penzey's Pumpkin Pie Spice. I doubled, but used 3 eggs, 1/2 tsp stevia, under 1/2 C honey, EVOO and added baking powder. Also used 15 oz can pumpkin. I baked them for 45 minutes and they probably needed another 5, but were still good. Light texture and very moist. Did NOT need to cool for 2 hours, more like 30 minutes. It will need a bit more stevia or honey and spices, but were still very good. They didn't rise much, but I may have forgotten to double the baking soda too.

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    Nutritional Facts for Gluten Free Pumpkin Pie Muffins

    Serving Size: 1 (31 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 53.4
     
    Calories from Fat 41
    78%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 46.5 mg
    15%
    Sodium 169.3 mg
    7%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.2 g
    1%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    almond flour

    agave nectar

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