Yummy Gluten Free Pumpkin Muffins

45 mins (prep 10, cooking 35)
11 ingredients
24-30 servings
I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Gluten Free Flour Blend (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating.

Categories:  <-60-mins , quick-breads , seasonal , breakfast , free-of... , equipment , brunch , time-to-make , muffins , winter , weeknight , gluten-free , oven , number-of-servings , breads , vegetarian , squash , vegetable , for-large-groups ,
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Serving Size (24.57 g)
Servings 24
Amount per Serving
Calories 93.8 Calories from Fat 29.88
% Daily Value *
Total Fat 3.32g 122.44%
Saturated Fat 0.26g 31.0%
Trans Fat 0.08g %
Cholesterol 0.0mg 0.0%
Sodium 239.33mg 239.33%
Total Carbohydrate 17.26g 138.05%
Dietary Fiber 0.54 g 51.56%
Sugars 16.4 g %
Protein 0.09g 4.27%
Vitamin A 0.55IU% Vitamin C 0.12mg%
Calcium 42.05mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, gluten-free flour