Gluten Free Pumpkin Pie Muffins

Pumpkin pie was not part of the original Thanksgiving feast in the 1620s, but it has since become a traditional dessert associated with the holiday.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Gluten Free Pumpkin Pie Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 12 Calories: 2160

Best Season: Fall

Ingredients

Servings

• 1.5 cup Gluten-free flour blend
• 1 teaspoon Baking powder
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₂ teaspoon Salt
• 1 cup Pumpkin puree
• ¹⁄₂ cup Brown sugar
• ¹⁄₄ cup Vegetable oil
• 1 Egg
• 1 teaspoon Vanilla extract
• ¹⁄₄ cup Chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the gluten-free flour blend, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped pecans.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.