Blueberry, Lemon and Pumpkin Muffins ~ A Gluten-Free Delight

0 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 0 Email -- StumbleUpon 0 0 Flares ×

This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine.

Blueberry, Lemon and Pumpkin Muffins ~ it’s a unique combination of flavors that are perfect anytime of the year but especially now with fresh blueberries and lemons available and Pumpkin Puree from Libby’s which is available year round and always a staple in my pantry.  

Some of you may know that around my house we have been switching to a gluten-free lifestyle.  Gluten-free doesn’t have to mean devoid of taste and these muffins aren’t only filled with flavor but the Libby’s Pumpkin is a great source of Vitamin A and good source of fiber.  

Blueberry, Lemon and Pumpkin Gluten-Free Muffins

Ingredients:

1/3 cup Libby’s Pumpkin Puree

4 tablespoons liquefied coconut oil {melt if necessary in the microwave 15 seconds at a time until fully melted}

1 cup vanilla yogurt ~ this can be low-fat or regular but not fat-free

3 teaspoons lemon bakery emulsion {this provides a bolder flavor than lemon extract but lemon extract can be substituted}

1 egg, beaten

2 cups gluten-free flour

1/4 cup flax seed meal

1/2 cup pure cane sugar with 1/2 teaspoon maple extract stirred into sugar before adding to other dry ingredients

1 teaspoon baking powder

1 teaspoon baking soda

1 cup fresh or frozen blueberries that have been thawed 

Directions:

Preheat oven to 350 degrees

Line a 12-count cupcake tin with liners or grease if not using liners.

In a large bowl combine all dry ingredients.

In a small bowl beat the egg.  

Fold Libby’s Pumpkin Puree, yogurt and lemon bakery amulsion together.

Add your beaten egg to the above mixture.

Gently mix in the melted coconut oil.  

Add the dry ingredients to the wet blending only until everything is incorporated.  Do not over mix.  Gently fold in the blueberries.

Divide evenly among 12 cupcake wrappers and bake for 25 minutes checking at about the 20 minute mark to see if the muffins are done.  They will be lightly browned and a toothpick inserted in the center will come out clean when they are completely baked through.  

Allow to cool in pan before serving.  

Check out this Pumpkin Fast Fact Sheet to learn just of a few of the wonderful things that #PumpkinCan add to your recipes.  

For more out of the box and in the can ways to create amazing recipes with pumpkin follow Libby’s on Twitter, Libby’s on Facebook and/or Libby’s on Pinterest.  

Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

Visit the Pumpkin Can website and share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes and you’ll be entered for a chance to win a Vitamix blender ~ pretty cool, huh?  This #PumpkinCan stuff is good! 

Visit Sponsor's Site

Sharing at:  Thursday Favorite Things, Weekend Retreat, Tidy Mom, Tatertots and Jello

 

0 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 0 Email -- StumbleUpon 0 0 Flares ×
Opt In Image
Don't Miss a Thing ~ Follow via email

 

Comments

  1. I LOVE pumpkin in anything. These look delicious!
    Amy Anderson´s last blog post ..Win a $100 Amazon gift card

  2. Mary Beth….your muffins look delicious!!

    I’ve made blueberry lemon muffins and pumpkin muffins, but I never thought to put the two together. Do you notice the pumpkin flavor or do they taste lemony? I’m off to check out lemon bakery emulsion. That’s a new ingredient to me…fun! I have canned pumpkin and blueberries…so I might make these…with regular flour. I’m sorry you have to go gluten free. In our next leg of the journey we may go grain free for health….or maybe we’ll stick with ancient grains…we’ll see.

    Thanks for sharing your recipe and tips…like stirring pumpkin into oatmeal….that really would improve the nutrition.

    Hope your day is filled with many extraordinary moments!
    Diane | An Extraordinary Day´s last blog post ..One Earth Day Discovery Broke My Heart

  3. Oh my, these look so good. Having just gone gluten free I can’t wait to try. Pinning.
    XO
    Kristin

  4. Those look so yummy! Thanks for sharing!
    Jen @ Girl in the Garage´s last blog post ..Nailhead Vanity Makeover and Annie Sloan Wax Brush Review

  5. I love this post, because I love pumpkin! The idea of using it more is really appealing to me. Thanks for sharing on the Thursday Blog hop!!
    Pam@over50feeling40´s last blog post ..When I Matter I Enjoy My World…Plus the Thursday Blog Hop!!

  6. Why didn’t I think of this! I love pumpkin, pinned so I can try it later!
    Debbie
    Debbie´s last blog post ..Beach Pillow Cover

  7. a wonderful combination of flavors my friend, Yummy! Hugs
    Katherines Corner´s last blog post ..Four Seasons Frame Craft

  8. YUM!! These look delicious!!
    Tonya @ Love of Family & Home´s last blog post ..Mother’s Day Gift Ideas + $250 Kirkland’s Giveaway!

  9. You are so talented at developing recipes! Another amazing treat!
    Malia´s last blog post ..Hallmark Mother’s Day Cards

  10. Blueberries and pumpkin? Yes, please!
    Rachel@ {i love} my disorganized life´s last blog post ..HP Pavilion Giveaway

  11. I love all things pumpkin and gluten-free so these are right up my alley.
    Jessica´s last blog post ..Decoupaged Altoids Tins | Adventures in Pinterest

  12. Yea for pumpkin!! Love it all year round!
    Bonnie @ Uncommon Designs´s last blog post ..Silhouette Painted Pots

  13. This sounds yummy! Combines some of my favorite things, especially pumpkin!
    Megan´s last blog post ..Master Bedroom Inspiration

  14. What a great combination of flavors!! Yummy!! Thanks for sharing! This will be my new favorite muffin recipe!
    Heather´s last blog post ..DIY Button Napkins

Trackbacks