85 calorie gluten free non-dairy pumpkin muffins

These were really easy to make. I used Sweetleaf Sugarleaf (it is a stevia and sugar blend) instead of sugar. If you do use sugar, they will come out to about 130 calories each.



Preheat oven to 350 degrees.
Either use the little paper cups or spray the muffin pan(s).
Makes 16 muffins

Dry ingredients (use a fork or whisk to combine well in a mixing bowl):
1 3/4 Cups Bob's Red Mill All-Purpose Gluten Free Flour (or other all-purpose gluten free flour)
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (or more - I like cinnamon, so I will probably add more next time I make these)
1/2 teaspoon nutmeg (or more)
1/2 teaspoon allspice or cloves
1 teaspoon xanthan gum

Wet ingredients (use a fork or whisk to combine well in a separate mixing bowl):
1/2 Cup unsweetened applesauce
2 large eggs
1/2 Cup Sweetleaf Sugarleaf (Stevia/Sugar blend) or 1 1/2 Cups sugar
1 Cup pureed or canned pumpkin (NOT pumpkin pie mix, just 100% canned pumpkin)
1 teaspoon vanilla
1/2 Cup water

Pour wet ingredients in with dry ingredients, mix well.
Spoon batter into muffin pan.
Bake approximately 25 minutes or until a toothpick entered in the center comes out clean.

These would probably be really good if you put pecans or almonds on top and maybe sprinkled some cinnamon as well. The recipe I used as a base (I modified it quite a bit) called for a teaspoon of ginger, but I don't like ginger so I left that out.

As I made them, this is the nutritional info:
Calories: 85
Carbs: 17 g
Fat: 1 g
Protein: 2 g
Sugars: 7 g
Fiber: 2 g
Cholesterol: 27 mg
Sodium: 195 mg