Farmer's Market Organic Pumpkin Puree Description
-
-
BPA Free Liner
-
Organic
- America Grown
Canned pumpkin is not only quicker to prepare, it has more readily available beta-carotene than fresh. The heat used during the canning process causes more bio-available, beta-carotene to form, which means the body can process the nutrient more efficiently.
Free Of
BPAs and GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3.5
| Amount Per Serving | % Daily Value |
|
| Calories | 50 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 12 g | 4% |
|
| Dietary Fiber | 4 g | 14 |
|
| Total Sugars | 4 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 1 g | 2% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 29 mg | 2% |
|
| Iron | 0.6 mg | 4% |
|
| Potassium | 313 mg | 6% |
|
| Vitamin A | | 40% |
|
Other Ingredients: Certified organic pumpkin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Gluten-Free Pumpkin Muffins with Cream Cheese Frosting
[vc_row][vc_column][vc_column_text]These gluten-free pumpkin cream cheese muffins bring all the cozy fall bakery vibes, minus the heaviness. Made with better-for-you swaps like almond and coconut flour, monk fruit sweetener and creamy dairy-free options if you need them, they bake up tender, fragrant and just sweet enough. And once you swirl on that silky cream cheese frosting? Instant autumn magic. Perfect for crisp mornings, snacky afternoons or whenever you want a little pumpkin joy without the sugar crash.

Gluten-Free Pumpkin Muffins with Cream Cheese Frosting
Muffins
Dry
- 1-1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp. baking powder
- Pinch pink salt
Wet
- 1 can (15 oz.) pumpkin puree
- 1/4 cup monk fruit brown sugar
- 2 tsp. cinnamon
- 1/3 cup coconut oil
- 2 eggs (or flax eggs for vegan)
- 1 Tbsp. vanilla extract
Frosting
- 8 oz. cream cheese (or vegan cream cheese)
- 1 Tbsp. butter (or vegan butter, softened to room temperature)
- 1-2 tsp. stevia (or monk fruit)
- 2 tsp. vanilla extract
Toppings
- 1/2 cup chopped pecans (or pepitas)
- 1/3 cup dried cranberries (optional)
- Fresh rosemary sprigs (optional)
Preheat oven to 350 degrees F. and line 12-cup muffin tin with liners.
In large mixing bowl, combine dry ingredients. Set aside.
In separate mixing bowl, using hand mixer or stand mixer, cream together wet ingredients and mix well. Slowly stir in dry ingredients until consistent batter forms.
Into wells of muffin pan, pour batter evenly. Bake about 10-12 minutes and test with toothpick. When the toothpick comes out clean, muffins are done. (Note: Some ovens may require 15-17 minutes baking time, but be sure to test muffin doneness at 12-minute mark.)
Remove from oven and allow to cool completely.
In mixing bowl, cream together frosting ingredients into spreadable consistency.
When muffins are completely cool, spread or pipe on frosting and sprinkle with crushed pecans or pepitas (pumpkin seeds), dried cranberries, cinnamon and/or fresh rosemary sprigs.
Find all your baking essentials (and better-for-you swaps) at Vitacost.

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