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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3 Responses

  1. [...] [Recipe Courtesy of Gluten Free is Life] Want automatic updates? Subscribe to our RSS feed or Get Email Updates sent directly to your inbox! Print This! Add to Del.icio.us Stumble it! [...]

  2. Those look awesome! Love pumpkin muffins! Thanks for joining in the fun at Cupcake Tuesday!
    ~Liz

  3. Is there something missing from the recipe? There was no butter or oil, the batter was very thick (maybe needed extra liquid), and the muffins did not spread out to fill the cup during baking.

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