In honor of that, here is a quick little post with an upgraded pumpkin muffin recipe. Not only are these gluten free, but they are also vegan. If you don't have Pamela's, you could probably use a gluten free flour blend with 1/4-1/2 tsp of xanthan gum. If you try that, let me know if it works! This recipe has better ingredients with an even better taste and
PS: If you really want to get wild, throw some mini chocolate chips in the batter.
Pumpkin Muffins, inspired by Post Punk Kitchen
1 3/4 C Pamela's Gluten Free Baking/Pancake Mix
1/2 C brown sugar
1/4 C white sugar
1 tbsp agave nectar
1/2 tbsp baking powder
1/2 tbsp + 1/4 tsp pumpkin pie spice
1 15-oz can pumpkin
1/2 C vanilla soy milk
1/2 tsp vanilla
1/2 C canola oil
1. Preheat oven to 375 degrees.
2. Mix together dry ingredients (baking mix, sugars, baking powder & spices) in a large bowl. Set aside.
3. Combine wet ingredients (agave, pumpkin, soy milk, vanilla and canola oil) in a medium size bowl. Add wet ingredients to dry ingredients and stir until just combined. The batter might be a little lumpy and that's okay - just don't over stir - otherwise your muffins will have tunnels.
4. Bake for 20 minutes or until a toothpick comes out clean :)
|I want to swim in this batter!|
|Ahh the chocolate chips make them so cute :)|
Then, I frosted the muffins with this recipe from Prevention RD! It was simple, easy and quick. Everything I need in a frosting recipe, as I am notorious for messing up frosting recipes!
See you next time!