Pumpkin Muffins
Servings
32people
Cook Time
13minutes
Servings
32people
Cook Time
13minutes
Ingredients
  • 3cups (360 grams) gluten-free oat flour
  • 1/4cup (26 grams) golden flaxseed meal
  • 1/2teaspoon salt
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1cup (182 grams) brown sugar
  • 4teaspoons pumpkin pie spice
  • 1/4cup canola oil
  • 4 eggs
  • 1(15-ounce) can pumpkin purée
  • 1cup almond milk
  • 2teaspoons vanilla extract
  • 1/2cup pecanstoasted and chopped
  • 1/2cup golden raisins
Instructions
  1. Preheat oven to 350˚. Coat 32 muffin cups with cooking spray or line with paper liners.
  2. In a bowl, whisk oat flour, flaxseed meal, salt, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a second bowl, whisk oil, eggs, pumpkin, almond milk, and vanilla until well combined. Add dry mixture to pumpkin mixture and mix well. Stir in nuts and raisins.
  3. Spoon batter into muffin cups no more than two-third full. Bake 13-15 minutes, or until a tester comes out clean (check muffins at 10 minutes and rotate pan for more even baking). Cool in pans for 5 minutes, and then turn out on a rack to cool completely.
Recipe Notes
Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 121 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 23mg 8%
Sodium 115mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

YIELD: 32 muffins

PER SERVING: 121 cal, 5g fat (3g mono, 2g poly, 1g sat), 23mg chol, 1g protein, 17g carb, 2g fiber, 115mg sodium

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