Pumpkin Muffins – Gluten Free

Gluten Free!

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Submitted By Carol Fenster, Phd
Gluten Free!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 30
Rating: 2.2
You:
Rate this recipe!
Submitted By Carol Fenster, Phd
Gluten Free!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.

    Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.

    Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.

    Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins

    *Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.

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