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.


  • 3 cups wheat-free flour
  • 2 cups sugar
  • 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1 cup canola oil
  • 2 cups canned pumpkin


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!

Add Comment

Leave a Comment  Read our Comments & Trackbacks Policy before submitting a comment.

Required fields *

About Us

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.