GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
GLUTEN-FREE PUMPKIN MUFFINS
Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.
Provided by Michele S
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
- Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
- Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g
GLUTEN-FREE PUMPKIN SPICE MUFFINS
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
Provided by Stephanie Maynard
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
- Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
- Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
- Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g
GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
Provided by Tara Parker-Pope
Time 45m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
- Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
- To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
- In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
- Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.
GLUTEN-FREE PUMPKIN CHOCOLATE CHIP MUFFINS
Sooo delicious. Best muffins I've ever made. I use oat flour and flaxseed so they're also gluten free.
Provided by Megan MacMurray
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
- Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract together in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 27.9 g, Cholesterol 31.4 mg, Fat 11.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 279.4 mg, Sugar 15.4 g
PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
Provided by Miss_Amy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 11.4 g, Cholesterol 41.3 mg, Fat 4.8 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 185.1 mg, Sugar 5.7 g
PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE
This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.
Provided by Whats Cooking
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
- Whisk all ingredients until combined and smooth.
- Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
- Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3
CHUNKY APPLE PUMPKIN MUFFINS {GLUTEN & TOP 8 FREE} RECIPE - (4.4/5)
Provided by KeeleyMcGuireBlog
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Lightly grease your muffin pans. (Yields 12 Muffins.) Peel and dice your apples into small bite size pieces. Prepare your flax eggs (or use two large eggs if you are not allergic). Each flax egg is made by using 3 TB of ground flax + 1 TB of warm water. Do this twice. Set aside for approximately 10 minutes until they reach a "gel like" texture. In a stand mixer, or food processor with mixing blade, combine your dry ingredients and lightly stir together. Begin adding the rest of the muffin ingredients as noted - pumpkin, apple sauce, juice or water, vanilla, and your flax eggs once they are ready. Once that is well combined with no lumps, stir in your apple dices. Distribute evenly between the muffin cup cavities. Optional: Make your streusel topping by combining the ingredients and by mixing together using a fork until you've worked the sugar, flour, and cinnamon into the non-dairy butter. Add streusel topping evenly over each muffin before baking. Place and in the oven and allow to bake for approximately 30 minutes. Remove from oven and let cool on wire rack.
GLUTEN FREE PUMPKIN MUFFINS
When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.
Provided by glutenfreemom
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
- Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 43 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 517.2 mg, Sugar 18.7 g
GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!
Provided by Zizek
Categories Dessert
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- 2. Combine dry ingredients and set aside.
- 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- 6. Fold in the pumpkin and chocolate chips if using.
- 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
Nutrition Facts : Calories 222.4, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.9, Sodium 280.5, Carbohydrate 32.9, Fiber 2, Sugar 16.8, Protein 3.5
GLUTEN-FREE PUMPKIN MUFFINS WITH CHOCOLATE CHIPS
This recipe was inspired by another recipe on the site but I succeeded in creating a gluten-free version that has an excellent texture and taste, and according to my husband, they don't taste gluten free and look wonderful!
Provided by Christine
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
- Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
- Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 36 g, Cholesterol 31 mg, Fat 21.7 g, Fiber 4.9 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 287.5 mg, Sugar 24.9 g
PUMPKIN RAISIN MUFFINS - GLUTEN FREE
Make and share this Pumpkin Raisin Muffins - Gluten Free recipe from Food.com.
Provided by Heather
Categories Quick Breads
Time 35m
Yield 24 muffins, 1 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F.
- Mix the dry ingredients in a bowl including the raisins.
- Mix the wet ingredients in a separate bowl.
- Add the wet mix to the dry and stir until just moistened.
- Fill 24 muffin cups.
- Bake for 20 minutes or until the muffins are cooked through.
- Enjoy.
Nutrition Facts : Calories 4042.8, Fat 133.3, SaturatedFat 16.9, Cholesterol 245.7, Sodium 6186.8, Carbohydrate 685.5, Fiber 24.9, Sugar 324.2, Protein 52.1
PUMPKIN MUFFINS - VEGAN AND GLUTEN FREE
You can't go wrong with this vegan and gluten free snack - these muffins turn out moist & soft and have an addictive fall flavour. Peanut butter makes a surprisingly delicious topping on these! Enjoy!
Provided by Deelish
Categories Lactose Free
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Soak dates in warm water for 15 minutes.
- Grease a 12 cup muffin tray with vegan gluten free margarine or coconut oil.
- In a small bowl, add 3 tablespoons water to the flax seed meal and let sit for 5 minutes.
- If you don't have oat flour, take rolled oats and pulse in a food processor until you have a flour. If you are making your own oat flour, remove this from food processor and put in a seperate bowl.
- Drain the dates (make sure they are pitted) and place in food processor with the pumpkin puree, maple syrup, coconut milk, cinnamon, nutmeg and ginger. Process until smooth - no chunks of dates remaining.
- Add the flaxseed mixture, the oat flour, and the gluten free flour to the food processor. Mix until combined.
- Add the baking soda and mix until just combined and then scoop into muffin trays. It is important to not over mix here and to start filling the muffin trays immediately after the baking soda has mixed into the batter. Fill each muffin cup to the halfway point.
- Place in oven and remove after 25 minutes or when you see the sides have browned a little.
- Let cool. Recommended topping on these is crunchy peanut butter.
- Enjoy!
Nutrition Facts : Calories 126.7, Fat 3.2, SaturatedFat 2, Sodium 107.8, Carbohydrate 23.3, Fiber 2.7, Sugar 11.7, Protein 2.9
GLUTEN FREE PUMPKIN PIE MUFFINS
These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are. Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 55m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- In a blender puree oil, agave, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Place paper liners in muffin tins.
- Scoop batter into paper liners.
- Bake at 350 for 40-45 minutes.
- Cool for 2-3 hours.
- Serve.
Nutrition Facts : Calories 53.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 46.5, Sodium 169.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 1.7
GLUTEN-FREE PUMPKIN MUFFINS
Give these Paleo-friendly pumpkin muffins a try. They are packed with flavor and a perfect grab-and-go breakfast or snack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
- In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
- Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 130 mg, Sugar 9 g, TransFat 0 g
PUMPKIN MUFFINS (GLUTEN-FREE)
5 stars for us and on http://www.celiac.com. This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven.
Provided by UmmBinat
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients into a mixing bowl.
- Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
- Gently fold in pumpkin mixture until blended.
- Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
- Fill each paper cup very well for nice voluminous muffins.
- Top with topping mixture and bake at 350F for 20-25 minutes or until done.
- Place on wire rack until cool.
- Enjoy!
Nutrition Facts : Calories 218, Fat 6.9, SaturatedFat 0.7, Cholesterol 31, Sodium 223.8, Carbohydrate 39.4, Fiber 0.4, Sugar 36.7, Protein 1.4
YUMMY GLUTEN FREE PUMPKIN MUFFINS
I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating.
Provided by WI Cheesehead
Categories Quick Breads
Time 45m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° and grease muffin tins.
- Whisk together the pumpkin, oil, eggs and sugar.
- In a separate bowl, mix together the rest of the ingredients.
- Stir the wet ingredients into the dry ones, just until combined.
- Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
- Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
PUMPKIN CHOCOLATE CHIP MUFFINS - GLUTEN FREE
Steps:
- 1. Preheat the oven to 350 degrees F. 2. Whisk together the flour, spices, baking soda and salt. 3. In another bowl, beat together the pumpkin, oil, maple syrup and sugar. Add eggs on at time. Add the vanilla. 4. Stir the dry ingredients into the pumpkin mixture, then fold in the chocolate chips. 5. Portion the batter into prepared muffin tins. 6. Bake for 25 - 27 minutes or until a tester comes out clean. 7. Serve warm or at room temperature. Will save in an airtight container for up to 5 days.
GLUTEN FREE PUMPKIN MUFFINS
This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin - really moist. If you are making this recipe in the United States - use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
- Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
- Add in the dry ingredients and mix until a thick batter forms.
- Fold in the raisins and spoon into well greased muffin pots.
- Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
- Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
Nutrition Facts : Calories 278.1, Fat 8.4, SaturatedFat 0.9, Cholesterol 26.4, Sodium 236.9, Carbohydrate 47.9, Fiber 2.3, Sugar 12.6, Protein 4.2
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