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Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins

<p>Who says pumpkin is only limited to the fall? Load your freezer full today and enjoy them the whole year long!</p>
12 Servings Recipe By

Ingredients

  • 1 cup Pumpkin, Canned
  • 1 cup Sugar
  • 1 individual Egg
  • 1/2 cups Vegetable Oil
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 2 cups Chocolate Chips, Dairy Free
  • 1/2 cups chop Walnuts
  • 1 1/2 cups Flour, Gluten Free All-Purpose
  • 1/2 teaspoons Baking Soda
  • 1/4 teaspoons Baking Powder

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 429 Calories
  • 24g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 19mg Cholesterol
  • 76mg Sodium
  • 52g Total Carb
  • 3g Fiber
  • 33g Total Sugars (Includes 32g Added Sugars)
  • 4g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix pumpkin, sugar and egg.
  2. Add oil and mix well.
  3. Blend in other ingredients.
  4. Fill lined/greased muffin pans 2/3 full.
  5. Bake in preheated oven at 400 degrees for 20-25 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix pumpkin, sugar and egg.
  2. Add oil and mix well.
  3. Blend in other ingredients.
  4. Fill lined/greased muffin pans 2/3 full.
  5. Bake in preheated oven at 400 degrees for 20-25 minutes.
  6. Let muffins cool.
  7. Divide among number of freezer bags indicated. Remove as much air as possible, label and seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. These are delicious when warmed in microwave for 15 seconds

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