Wheatless Foodie

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....

I love brownies. Their chocolaty goodness and chewy texture get me every time. I just can’t leave them alone. Now with all this brownie-love going on, you would expect that I might have tried making gluten free brownies from scratch. There are probably some good recipes out there, but have I tried any of them? No, I have not. So until recently, my family has been brownie-deprived. Fortunately, Betty Crocker® has come out with a line of gluten free baking mixes that includes a brownie mix. Betty Crocker® Gluten Free Brownie Mix makes absolutely delicious brownies! They are rich, chewy, and chocolaty (is that a real word?). They are good brownies, they’re easy to make, and they are gluten free. Cindy Note: I receive a small percentage of purchases made through my Amazon.com link.

Pamela's Baking & Pancake Mix is one of my favorite gluten-free products. It makes delicious pancakes, muffins, and cookies. I like to buy it in the large bag, when I can find it, and I store it in the freezer to keep it fresh longer. If you can't find it locally, you can purchase it here .