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
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
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!
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.