Wheat-Free Pumpkin Muffins


Posted 11.24.10 | Food Allergy Recipes

Yummy 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

To get more food allergy recipes, be sure to download our Food Allergy Cookbook!

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Food Allergy Living is a resource for parents of children with food allergies, brought to you by Nutricia, the makers of Neocate. For more in-depth information about our purpose & authors, see our About Food Allergy Living page.