Wheat-Free Pumpkin Muffins
'Tis the season for warm pumpkin treats! Enjoy making and eating these with your children and perhaps even whip some up for your Thanksgiving holiday.
Ingredients:
- 3 cups wheat-free flour
- 2 cups sugar
- 1/2 tsp cinnamon
- 2 tsp baking soda
- 1 cup canola oil
- 2 cups canned pumpkin
Directions:
In a large mixing bowl, sift together dry ingredients. Add oil and pumpkin, mixing well. Transfer into lined muffin tin and bake at 350°F until fork inserted in center comes out clean (about one hour).
Nutrition Information:
Makes ~ 10 muffins Per Serving:
- Calories330
- Protein 3g
- Carbohydrates 31g
- Fat 23g
Submitted by: Karen Mischler
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