Prep Time: 15 mins
Cook Time: 25 mins
Meal Types:
Breads & Baked Products
Desserts
Breakfast
Rating:
fatsecret members overall average rating
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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.
805 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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Nutrition summary:
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There are 133 calories in 1 serving of Cinnamon Pumpkin Muffins. |
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Calorie break-down: 30% fat, 59% carbs, 10% protein. |
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Nutrition Facts
Amount Per Serving
Calories
133
% Daily Values*
Total Fat
4.64g
6%
Saturated Fat
0.66g
3%
Trans Fat
0g
Polyunsaturated Fat
2.513g
Monounsaturated Fat
0.625g
Cholesterol
32mg
11%
Sodium
171mg
7%
Total Carbohydrate
20.44g
7%
Dietary Fiber
2.9g
11%
Sugars
11.14g
Protein
3.61g
Vitamin D
-
Calcium
72mg
6%
Iron
1.48mg
8%
Potassium
148mg
3%
Vitamin A
346mcg
38%
Vitamin C
2.1mg
2%
7%
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of RDI*
(133 calories)
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Calorie Breakdown:
Carbohydrate (60%)
Fat (30%)
Protein (10%)
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* Based on a RDI of 2000 calories
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