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Pumpkin Spice Muffins

pumpkin on tablegeese and ducksleaves and skyPumpkin 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.

pumpkin spice muffins 210 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.

* * * * * *

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 🙂

Mashed Sweet Potatoes
GF Pie Crust

I hope everyone has a wonderful Thanksgiving!!

(This post was shared on Gluten Free Fridays.)


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