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.
Filed under: Family, Gluten-Free, Gluten-Free Recipes Tagged: | gluten-free pumpkin muffins
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
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Those look awesome! Love pumpkin muffins! Thanks for joining in the fun at Cupcake Tuesday!
~Liz
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.
I made these- added one banana- made them with honey, and doubled the recipe! They came out great! Thanks for this!