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.
Ingredients
- 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
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the gluten-free flour blend, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.