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

    Average Rating:

     2 Total Reviews

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    • on October 18, 2011

      These were yummy! My one year old scarfed them up, as did my husband (and he is really picky about the gluten free stuff, since he doesn't have to be). I am also allergic to rice, so I had to swap the rice flour for superfine sorghum flour. I also used the Ener-G egg replacer for the egg, canola oil, and arrowroot flour for the tapioca flour because I like it better. A keeper.

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    • on February 16, 2011

      These are awsome pumpkin muffins! I used an egg and replaced the gum with some psyllium husks. Also I reduced the sugar because I don't like it too sweet. Otherwise made as written. They didn't rise a lot, maybe because of the reduced sugar? But they taste absolutely divine, moist and flavourful. I will definitely make them again, thanks for posting!
      Made for Happy Hearts of the Diabetes Forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pumpkin Muffins (Gluten-Free and Vegan)

    Serving Size: 1 (46 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.3
     
    Calories from Fat 92
    51%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 265.1 mg
    11%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 0.7 g
    2%
    Sugars 12.6 g
    50%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    egg substitute

    tapioca starch

    xanthan gum

    Detailed Nutrition Values About Nutrition Info
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