Pumpkin Muffins
100%
1
By Taylor Alexx
Pumpkin Muffins
6 steps
Cook:15min
batter needs to be on the thicker side; have dry and wet separately; 10-12 turns with whisk; ICING AMOUNTS IS FOR ONLY HALF BATCH
gluten free tips and tricks to try:
let batter sit (maybe refrigerated for 30 mins) vs the advice to keep muffin batter barely sat in gluten-present recipes
overmix vs undermix in gluten-present
Updated at: Thu, 17 Aug 2023 03:16:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
7
Low
Nutrition per serving
Calories116.8 kcal (6%)
Total Fat7.1 g (10%)
Carbs16.5 g (6%)
Sugars6 g (7%)
Protein2.1 g (4%)
Sodium223 mg (11%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
½ cupstevia blend
½ cupbrown sugar
133goat flour
1 Tbsppumpkin spice
1gcinnamon sugar
14gbaking powder
5gsalt
330gpumpkin
½ cupolive oil
¼ cupalmond milk
22gplain yogurt
3gvanilla
2eggs
Icing
Instructions
Step 1
mix dry and wet separately then combine
Step 2
move to muffin tins about 3/4 full
Step 3
bake at 400 degrees until browned and toothpick clean (roughly 15-17 mins), turning tray half way through
Step 4
let cool for 2-3 minutes in tray, then transfer to cooling rack.
Step 5
ice when cooled
Step 6
store for 3-4 days in fridge
