I have recently switched my diet over to gluten-free and have been trying out some wonderful gluten-free recipes. These pumpkin muffins are absolutely delicious and much more moist than a lot of other gluten-free muffins. You might want to make some for breakfast coming up this Thanksgiving week!
Pumpkin Muffins
**Adapted from Pamela’s Website
**Adapted from Pamela’s Website
1 1/4 cups Pamela’s Baking & Pancake Mix
1/4 cup water
1/3 cup honey (or 1/4 cup sugar, I used sugar)
1 egg
1 teaspoon vanilla
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup pumpkin (canned)
1/4 cup chopped walnuts (optional)
Brown Sugar, for topping the muffins
1/4 cup water
1/3 cup honey (or 1/4 cup sugar, I used sugar)
1 egg
1 teaspoon vanilla
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup pumpkin (canned)
1/4 cup chopped walnuts (optional)
Brown Sugar, for topping the muffins
Yield: approximately 6 to 7 muffins
Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Top Muffins with sprinkles of brown sugar. Bake in preheated 350º oven for 18 to 20 minutes
These were so yummy! I can't wait to make another batch for my kids coming home for Thanksgiving this week!
Janna
No comments:
Post a Comment