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    You are in: Home / Recipes / Pumpkin Muffins (Gluten-Free) Recipe
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    Pumpkin Muffins (Gluten-Free)

    Average Rating:

     3 Total Reviews

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    • on March 05, 2012

      These are moist and yummy! For the gluten free flour I used Gluten-Free Flour Mix #470769. I agree with Mikekey that these were plenty sweet without the topping. These are 10 stars, as Mikekey says; I took them to work and they disappeared three times faster than anything else I've brought in -- I promised my co-workers to make these a regular. Thanks, UmmBinat! Made for Best of 2011 Cookbook tag game.

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    • on August 08, 2011

      10 stars for us! I am fairly new at making G/F baked goods (trying to cut down on the carbs from wheat) and these are the best I have tried. They are a little high in sugar, and I may cut that a bit next time, and didn't do the topping for that reason, but they didn't need it! I also didn't bother with the paper liners, just spray my muffin tins with cooking spray. I used my own blend of sorghum flour, tapioca flour and buckwheat flour. These are a nice, high muffin and VERY moist! Thanks for this keeper!

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    • on June 27, 2009

      yummy, they come out nice and moist, i did add extra spice, i didn't measure but i am pretty sure i doubled the spice amounts :)

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    Nutritional Facts for Pumpkin Muffins (Gluten-Free)

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 218.0
     
    Calories from Fat 62
    28%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.7 g
    3%
    Cholesterol 31.0 mg
    10%
    Sodium 223.7 mg
    9%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 0.3 g
    1%
    Sugars 36.6 g
    146%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    gluten-free vanilla extract

    gluten-free flour

    guar gum

    Detailed Nutrition Values About Nutrition Info
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