{"id":307,"date":"2008-09-29T19:49:32","date_gmt":"2008-09-29T23:49:32","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/?p=307"},"modified":"2008-09-29T19:49:32","modified_gmt":"2008-09-29T23:49:32","slug":"pumpkin-muffins","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=307","title":{"rendered":"Pumpkin Muffins"},"content":{"rendered":"

I made these muffins initially a few weeks back and posted a post called Oh Snap!<\/a> 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:<\/p>\n

<\/p>\n

Pumpkin Muffins<\/strong>
\n**Adapted from Pamela’s Website<\/p>\n

1 1\/4 cups Pamela’s Baking & Pancake Mix<\/a>
\n1\/4 cup water
\n1\/3 cup honey (or 1\/4 cup sugar, I used sugar)
\n1 egg
\n1 teaspoon vanilla
\n1 tsp cinnamon
\n1\/4 tsp ginger
\n1\/4 tsp nutmeg
\n1\/4 tsp cloves
\n1\/2 tsp salt
\n1\/2 cup pumpkin (canned)
\n1\/4 cup chopped walnuts (optional, I skipped these b\/c my peeps would whine)
\nBrown Sugar, for topping the muffins<\/p>\n

Yield: approximately 6 to 7 muffins<\/p>\n

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 350\u00ba oven for 18 to 20 minutes<\/p>\n

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.<\/p>\n

<\/div>\n