Preparation Time: 15 mins
Cooking Time: 25 mins
Meal type:
Breads & Baked Products
Desserts
Breakfast
Rating:
FatSecret Members Average Rating
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by member: thinnyme
Cinnamon Pumpkin Muffins
A totally delicious wheat free, low-calorie pumpkin muffin.
Ingredients
Directions
- Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins.
- In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside.
- In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients).
- Add wet ingredients to dry ingredients and stir till just combined. Do not over mix.
- Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups.
- Mix sugar with cinnamon, then sprinkle on top of muffins before baking.
- Put muffins into 375 °F oven and bake for 20-25 minutes.
- A toothpick inserted into the center of a muffins should come out clean. Cool on racks.
804 members have added this recipe to their cookbook.
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Reviews
Well despite the confusing ingredient list (never indicated which cinnamon measurement goes where), I made these. They smell amazing and taste delicious..... what little I can get of them. They stuck to the paper cup liners so badly that we only get about 40% of the muffin. The rest is stuck to the paper. So that was a huge waste of food.
07 Oct 13 by member: devlinv1
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These are three ww points. I think I'll give them a try!
15 Dec 12 by member: amiraamoora
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love these muffins is amazing can be able to eat a muffin for only 130 calories and 12% of fiber
15 Dec 12 by member: mydays
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Spelt and rye are gluten grains. Anyone diagnosed with gluten sensitivity or celiac should not use them. Almond flour and brown rice flour or sorghum flour (with a bit of xanthan gum) could work well. Oat flour could work if it's certified gluten free (not contaminated by gluten). Bob's Red Mill sells it.
15 Feb 12 by member: PiccGirl
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Question: can you substitute other gluten-free flours? like almond flour?
31 Oct 11 by member: Blondie_33
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love these muffins, so does my husband!
14 Oct 11 by member: Queenwiggles
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These were great! Love the pumpkin flavor. I was a little disappointed when they fell a bit after removing them from the oven, but I also didn't use a mixer for the eggs, so that might have contributed to it. A great way to satisfy cravings for baked goods. I might throw in some raisins or cranberries next time, just to add a little something extra, but overall, a very good recipe. It's crazy that you can eat 2 and still be ahead of the game in comparison to a regular muffin!
30 Mar 11 by member: gnat824
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I'm new to gluten-free (my daughter was just diagnosed with Celiac disease). I know spelt is off-limits, but I wonder if oat flour would work in equal proportions?
01 Feb 11 by member: shmiller
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Changing my rating. My baking powder was too old and that is why they didn't rise. I made them again with all oat flour, new baking powder and regular brown sugar. I think going with regular brown sugar is better for you and a few extra carbs are worth it. They were great!
22 Nov 10 by member: Barley68
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LOVE THESE!!! SO GOOD!
16 Jan 10 by member: tereknova
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Nutritional Summary:
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There are 133 calories in 1 serving of Cinnamon Pumpkin Muffins.
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Calorie Breakdown: 30% fat, 59% carbs, 10% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
556 kj
133 kcal
Fat
4.64g
Saturated Fat
0.66g
Trans Fat
0g
Monounsaturated Fat
0.625g
Polyunsaturated Fat
2.513g
Carbohydrates
20.44g
Sugar
11.14g
Fibre
2.9g
Protein
3.61g
Sodium
171mg
Cholesterol
32mg
Potassium
148mg
Calorie Breakdown:
Carbohydrate (60%)
Fat (30%)
Protein (10%)
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*Based on an RDI of 2000 calories
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