December 4, 2010

Gluten Free Pumpkin Muffins

1 1/2c Of your favorite gluten free baking mix
1 1/2c Of white sugar
3t Pumpkin spice mixture (If you don't have this, all you need is equal parts ginger, nutmeg and cinnamon)
1/2t Extra Cinnamon
1/4c Water
1 Egg
1/2 Of a can of Pumpkin
1/2c Pecans or Walnuts (optional)

Preheat oven to 350 degrees.
Mix together all dry ingredients. Add the water, egg and pumpkin. Once mixture is well blended, add your pecans or walnuts if desired.

Place batter in greased muffin pans and bake for 15-20 minutes. (all ovens vary)

If you like a gooier muffin, add extra pumpkin and cook longer! If you like a stronger pumpkin spice flavor, then add an extra teaspoon. Don't ever be afraid to add more flavor if you like it!!!

When I made these this morning, I made them in mini muffin pans and it made 3 dozen. If you make them in a regular muffin pan, it will make anywhere between 9 and 15 muffins all depending on the size you make!!

Remember to never fill your muffin cup all the way to the top. Majority of gluten free products do not rise in baking but you still do not want it to overflow!

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