Pumpkin Spice Muffins
This is my version of the simple pumpkin muffins = canned pumpkin + cake mix. Not wanting to spend a fortune on the pre-made box mix, I adapted this recipe for yellow cake mix. I reduced the amount of sugar and added the psyllium husk powder and yummy spices.
10 oz. GF flour blend (I used equal parts buckwheat, ground oats, and cornstarch)
5 oz. coconut palm sugar
12 g. psyllium husk powder
4 t. baking powder
1 t. ground cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/4 t. ginger
1/4 t. salt
4 oz. unsalted butter, room temp, OR softened coconut oil (for dairy free)
3 T. grapeseed oil
15 oz. canned pumpkin
Pulse dry ingredients together in a food processor. Cut butter or coconut oil into tablespoons, and add with grapeseed oil to the dry ingredients. Pulse until well combined.
Mix with canned pumpkin in a large bowl. Spoon into muffin tin liners, and bake at 350 degrees F for 20 min., or till toothpick inserted comes out clean.
Makes 18 regular muffins.
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For those of you who may still be looking for gluten-free recipes for Thanksgiving, here are some of my past links for recipes. This year, I plan to make some mashed sweet potatoes, cranberry orange sauce, and some kind of pie–probably pumpkin or sweet potato! 🙂
Link 1 – butternut squash soup, cauliflower “mashed potatoes,” cranberry orange sauce, potato rolls, no-bake mini pumpkin tarts
Link 2 – miscellaneous pumpkin recipes…including pancakes 🙂
I hope everyone has a wonderful Thanksgiving!!