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Nutrition Facts

Serving Size 1 muffins 57g

Recipe makes 24 muffins)

The following items or measurements are not included below:

gluten-free baking mix

coconut flour

Calories 150
Calories from Fat 90 (59%)
Amount Per Serving %DV
Total Fat 10.0g 15%
Saturated Fat 1.5g 7%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 5.1g
Trans Fat 0.0g
Cholesterol 35mg 11%
Sodium 218mg 9%
Potassium 120mg 3%
Total Carbohydrate 15.0g 4%
Dietary Fiber 0.2g 0%
Sugars 13.2g
Protein 1.3g 2%

how is this calculated?

Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

Recipe #195106 | 35 min | 15 min prep | add private note

By: What's Cooking?
Nov 11, 2006

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

24 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°F
  2. 2
    Mix all dry ingredients in a large bowl.
  3. 3
    Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  4. 4
    Whisk all ingredients until combined and smooth.
  5. 5
    Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  6. 6
    Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

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Featured Reviews for This Recipe

From: Chef #1072020

On Oct 3, 2009

Awesome GF/DF recipe. I subbed flaxseed meal for the coconut flour for added protein. Love it!

0 people found this review helpful

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  • From: Chef #1387390

    On Sep 18, 2009

    I love these pumpkin muffins! I didn't have any coconut flour so I added linseed meal for a healthy touch and also added walnuts. The recipe was easy to follow and the texture and colour is great. I used honey instead of maple syrup as I didn't have any, but next time, i'll try the maple syrup. What a fantastic recipe! Will be making another batch soon, as I know these won't last long!

    0 people found this review helpful

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  • From: Chef #602799

    On Oct 2, 2007

    THIS IS A WONDERFUL RECIPE!!! The BEST gluten free muffins I've made since going GF. Perfect texture and taste, and EASY EASY EASY to make. I didn't even break out my mixer, did the whole thing by hand. I've used Pamela's Ultimate for the baking mix and never been dissapointed (although i do sift out the little almond husk pieces from the Pamela's). SOOOOO GOOD! I'm going to try to make a vegan version this weekend...

    2 people found this review helpful

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  • From: Chef #1169095

    On Feb 22, 2009

    Awesome gf muffin recipe. I use 2 cups brown rice flour and 1/4 cup sorghum flour and 1/4 cup sweet brown rice flour along with the coconut flour and 3 tsp xanthan gum. I also added half a banana because my can of pumpkin only had 14 oz. I made half with choc. chips for a treat. I baked them in mini muffin tins, as I find that the have a nicer texture that way, and the kids love them. Thanks, these are a gf staple around our house.

    1 person found this review helpful

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  • Read all 9 reviews

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