Gluten-Free Pumpkin Nut Muffins

Facebook Pinterest    Print this recipe

Perfect on a cool fall morning.

12 muffins
1 cup Gluten-Free Flour Mix
3/4 cup millet OR sorghum flour
3/4 cup sugar
2 tablespoons brown sugar
2 teaspoons Fleischmann's® Baking Powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin
1/4 cup orange juice
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
Associated Recipes:

Preheat oven to 400°F. Line 12 standard muffin cups with paper baking cups.

Combine flours, sugars, baking powder, cinnamon and salt in a large mixing bowl, stir to blend and set aside.

Whisk together eggs, pumpkin, orange juice, oil and vanilla. Add to flour mixture and stir until moistened.

Portion batter evenly into prepared muffin cups, filling each almost full. Sprinkle with chopped nuts, pressing gently into top of batter.

Bake 20 to 22 minutes or until puffed and deep golden brown; a wooden pick inserted in center should come out clean. Transfer muffins to a wire rack to cool.


Total Time
Bake Time 20 to 22 minutes
Nutritional Facts
LEAVE A review


To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.

Related Recipes