Monday, December 19, 2011

Muffin Monday!

Hi everyone!  If you haven't noticed every blogger loves pumpkin.  Honestly, what is not to love?  I've always loved pumpkin muffins.  It began in my high school food science class, we made a batch - they were incredible - and soon I was constantly making them for my family.  Needless to say, I found the recipe last year and it was quite obvious why they were so moist and delicious.... they were loaded with oil.

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 the cream cheese icing doesn't hurt :)

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!