Gluten-Free Pumpkin Muffins
Courtesy of MSU Communications
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Product1
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Amount
|
Unit
|
|---|---|---|
|
2
|
cup
|
|
|
Bob's Red Mill Gluten Free 1:1 Baking Flour
|
1
|
cup
|
|
Libby's Pumpkin Puree
|
1.5
|
cup
|
|
Eggs
|
2
|
whole
|
|
Milk (whole)
|
0.25
|
cup
|
|
Wesson Canola Oil
|
0.5
|
cup
|
|
C&H Granulated White Sugar
|
0.5
|
cup
|
|
C&H Golden Brown Sugar
|
0.5
|
cup
|
|
Kirkland Pure Vanilla Extract
|
1
|
tsp
|
|
Kirkland Ground Cinnamon
|
1
|
Tbsp
|
|
McCormick Pumpkin Pie Spice
|
2
|
tsp
|
|
Kosher Salt
|
0.5
|
tsp
|
|
Baking soda
|
1
|
tsp
|
1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested this recipe using the brand names mentioned above.
Instructions
- Preheat oven to 425°F.
- Combine wet ingredients (pumpkin puree, eggs, milk, oil, sugars, vanilla extract); mix well.
- Combine dry ingredients (flour, lentil protein, cinnamon, pumpkin spice, salt, baking soda); mix well.
- Combine wet and dry ingredients; mix until just combined.
- Bake muffins in oven at 425°F for 5 minutes; reduce heat to 375°F for 17-19 minutes.
Nutrition facts
Serving size: 64g
Calories per serving: 160
% daily value* is listed in ()
Total fat: 8g (10%)
- Saturated fat: 1g (5%)
- Trans fat: 0g
Cholesterol: 25mg (8%)
Sodium: 250mg (11%)
Total carbohydrate: 22g (8%)
- Dietary fiber: 1g (4%)
- Total sugars: 13g
- Includes 12g added sugars (24%)
Protein: 5g
Vitamin D: 0mcg
Calcium: 18mg (2%)
Iron: 1mg (6%)
Potassium: 131mg (2%)
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
