My house smells like pumpkin pie. It’s one of the things I love about Fall–along with burning leaves, chilly rainy days and wearing socks again. On this particular rainy fall day I had a hankering for pumpkin something…pumpkin pie, pumpkin muffins, pumpkin bread. I went with muffins because a Pioneer Woman recipe was so tantalizing, I couldn’t resist.
I’m no pioneer woman. If someone told me I had to live on a ranch and raise cattle, I might cry. I’ll stick to my little animal-free bungalow in Indianapolis. Either way, gluten free pumpkin spice muffins are never a bad idea. I dolled a couple of them up for the kids–they’ll eat anything involving candy corn…and frosting, so I knew they’d at least give it a try. Big hit, muffin and all. They’re super moist and great all by their lonesome (sans candy corn and frosting).
Pumpkin Spice Muffins
(adapted from The Pioneer Woman)
- 1 cup Pamela’s Baking and Pancake Mix
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- 1 cup (heaping) canned pumpkin puree
- 1/2 cup evaporated milk
- 1 whole egg
- 1-1/2 teaspoon vanilla
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins or use muffin cup liners.
Mix baking mix, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, mix together oil, pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.
Pour into a greased muffin pan, about half full. Sprinkle each unbaked muffin with cinnamon-sugar-nutmeg mixture.
Bake for 25-30 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. To frost or not to frost…I’ll leave that up to you.