Gluten-Free Pumpkin Muffins Recipe

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Feb 17, 2013

These muffins turned out great even at the high altitude. I did not make the glaze. Without it the muffins are mildly sweet. They did make very tasty cupcakes with my vegan buttercream frosting. I did the following substitutions: ghee for butter, coconut milk for regular milk, and a mix of xylitol and coconut sugar for brown sugar. I'll be making these again. Thanks!

—tantuc

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Nutrition

Calories
190 kcal
10%

Carbohydrates
31.7 g
10%

Cholesterol
49 mg
16%

Fat
6.4 g
10%

Fiber
1.3 g
5%

Protein
2.5 g
5%

Sodium
249 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gluten-Free Pumpkin Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 190
Calories from Fat: 57

% Daily Value *
Total Fat 6.4g 10 %
** Saturated Fat 3.7g 18 %
Cholesterol 49mg 16 %
** Sodium 249mg 10 %
** Potassium 96mg 3 %
Total Carbohydrates 31.7g 10 %
** Dietary Fiber 1.3g 5 %
Protein 2.5g 5 %
Sugars 17.3g
** Vitamin A 78 %
** Vitamin C 2 %
** Calcium 6 %
** Iron 7 %
** Thiamin 2 %
** Niacin 7 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.