Pumpkin Pie Muffins (gluten free)


Pumpkin Pie Muffins (gluten free)

2 ½ cups Pamela’s Baking & Pancake Mix*

½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup water
2 eggs
1 teaspoons vanilla
1 cup pumpkin puree
1 cup white chocolate chips

Preheat oven to 350 °F.

Stir together all ingredients and spoon into greased muffin pan 2/3 full. Bake for 18 to 20 minutes. Makes 15 to 18 muffins.

*If you don't have any Pamela's Baking Mix, you can substitute the following:
2 1/3 cups gluten free flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt

Printable Version


The muffin recipe on the bag of Pamela's Baking & Pancake Mix was the basis for these Pumpkin Pie Muffins.  I just used pumpkin puree instead of fruit, added some spices, and threw in some white chocolate chips. 

The muffins are amazing!  They actually taste very similar to pumpkin pie with the white chocolate chips standing in for the whipped cream.  Yum!


Cindy

For more yummy recipes and fun ideas, visit the Hearth and Soul Hop with Premeditated Leftovers 11/08/11 , Gluten-Free Wednesdays 11/09/11 at The Gluten-Free Homemaker,  and Weekend Bloggy Reading at Serenity Now.

Comments

  1. Wendy @ Celiacs in the HouseNovember 9, 2011 at 7:02 AM

    I make a muffin very similar to this without the white chocolate chips. In fact, I just made them this morning. My kids love these.

    ReplyDelete
  2. ShayNovember 9, 2011 at 12:05 PM

    This looks so good. Visit me over at http://raisingdieter.blogspot.com/ for whole food recipes and a giveaway!

    ReplyDelete
  3. LindaNovember 9, 2011 at 7:33 PM

    These look great, Cindy. I love the pumpkin and spices along with the chocolate chips.

    ReplyDelete
  4. Alea MilhamNovember 14, 2011 at 8:44 PM

    Your muffins look scrumptious! Thank you for sharing the recipe with the Hearth and Soul Hop.

    ReplyDelete
  5. April @ The 21st Century HousewifeNovember 15, 2011 at 1:13 AM

    These muffins look so good! I like the flavours you have used, and they are very seasonal too! THank you for sharing a lovely gluten free treat with the Hearth and Soul hop.

    ReplyDelete

Post a Comment

Popular posts from this blog

Homemade Corn Tortillas

Image
My family enjoys having soft tacos for dinner.  The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten.  Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas.  At first, I tried making them by hand, which didn't work well at all.  I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center).  So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process. I just purchased a tortilla press, and making those tortillas is so quick and easy! To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water.  Mix until the dough holds together, adding a little more flour or water if necessary.  It will feel kind of like Playdoh when it's ready. Next, section the dough into 16 sections, and form each into a ball.  At this stage, I also like to ...
Read more

Whole Grain Gluten Free Bread

Image
“Have you tried Udi’s bread?” is the question going around the gluten free community. Udi’s Whole Grain Gluten Free Bread is unbelievably good. It is not just “good for gluten free bread”. It is good bread. It is also sometimes hard to find. I appreciate the convenience of being able to buy good gluten free bread and other pre-prepared gluten free foods. However, with both my daughter and myself avoiding gluten, it’s good to be able to prepare gluten free foods at home as well. This is especially true of bread, since we usually eat breakfast and lunch at home and can go through bread quickly. With the Udi’s Gluten Free bread in mind, I developed a recipe for Gluten Free Whole Grain Bread. It also makes really good sandwich rolls. I wish there was some way to share the delicious fragrance in my house when the bread came out of the oven. The whole house smelled like homemade bread, real bread.   When I worked as a food scientist developing products for the food industr...
Read more

No-Bake Cheesecake (gluten free)

Image
This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling wi...
Read more