Pumpkin Quinoa Survival Muffins (Gluten Free) Recipe

Name: Pumpkin Quinoa Survival Muffins (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin; 2 large eggs; ⅔ cup white sugar; ⅔ cup brown sugar; 2 tablespoons molasses; ½ cup butter (softened); ½ cup oil; 1 ½ cups brown rice flour or 1 ½ cups rice flour; 1 cup quinoa flour; ½ cup tapioca flour; 1 ½ teaspoons xanthan gum; 1 teaspoon salt; 4 teaspoons baking powder; 2 teaspoons baking soda

Servings: persons

1 (15 ounce) can pumpkin
2 large eggs
⅔ cup white sugar
⅔ cup brown sugar
2 tablespoons molasses
½ cup butter (softened)
½ cup oil
1 ½ cups brown rice flour or 1 ½ cups rice flour
1 cup quinoa flour
½ cup tapioca flour
1 ½ teaspoons xanthan gum
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda

1
1.
2
Preheat oven to 375.
3
2.
4
Grease 24 muffin cups.
5
3.
6
Mix wet ingredients together in big bowl.
7
4.
8
Mix dry ingredients together.
9
5.
10
Add dry ingredients to wet ingredients and mix well.
11
6.
12
Use lg spoon or ice cream scooper to divvy mixture into muffin cups - about 3/4 full.
13
7.
14
Bake for 20 minutes.

1141

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin, 2 large eggs, ⅔ cup white sugar, ⅔ cup brown sugar, and more.

Yes, Pumpkin Quinoa Survival Muffins (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Quinoa Survival Muffins (Gluten Free)

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