I made my gluten-free pumpkin bread again and altered the recipe a tad. I used fat-free greek yogurt instead of the oil and applesauce (only because we didn’t have applesauce) and I halved the sugar. I made muffins this time instead of bread because Liz and I are taking a day trip tomorrow and I figured muffins would travel better instead of bread. So…if my calculations are correct each muffin has .5 grams of fat (from the eggs), and roughly 9 grams of sugar (from the sugar, chocolate chips, and orange juice) and they are gluten-free, so they are pretty darn healthy! I am so excited. They turned out delicious!

For the original recipe, click the link below!

https://cragsandclay.wordpress.com/2012/10/01/gluten-free-pumpkin-bread/