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kim@glutenfreeislife.com

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    Pumpkin Muffins

    I made these muffins initially a few weeks back and posted a post called Oh Snap! where I talk about my muffins “flopping”. I forgot the spices! DUH! LOL! Well, today I had some pumpkin in the fridge that needed to be used up, so I made another attempt at the muffins. They turned out MUCH better this time! YAY!!! The taste of fall. The flavors that I love. Spices…..nutmeg, cloves, cinnamon & ginger. A picture:

    Pumpkin Muffins
    **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, I skipped these b/c my peeps would whine)
    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 350ยบ oven for 18 to 20 minutes

    YUM!! Now that I know it is good, I will be doubling this recipe from now on. I wasn’t into wasting ingredients if they weren’t any good.

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