Pumpkin Pie Muffins Recipes

We love both versions of this muffin!!

*PUMPKIN PIE MUFFINS (WHEAT & DAIRY FREE)


These muffins are great for breakfast, lunch, dinner or in between. I created this recipe for Deanna…hope you like them as much as we do!

INGREDIENTS:
1/3 C. Rice Flour
½ tsp. Salt
2/3 C. Oatmeal Flour
1 C. Pumpkin, Sweet Potato or Yam Puree
3 tsp. Corn Starch
1 tsp. Cinnamon 1 Egg
¼ tsp. Ginger or ½ tsp. additional Cinnamon
2 Tbs. Oil
1/3 C. Honey or ½ C. Sugar & 3 Tbs. Apple Juice
¼ tsp. Nutmeg
2 ½ tsp. Baking Powder
¼ tsp. Baking Soda
1/3 C. Apple Juice

INSTRUCTIONS:
Mix wet ingredients together. Sift dry ingredients together. Fold dry ingredients into wet mixture. Mix just until it comes together and you can’t see any more flour. Spoon the batter into a grease muffin tin.

For the topping, mix together:
2 Tbs. Sugar 1 tsp. Cinnamon
¼ tsp. Nutmeg

Sprinkle on top of muffins and bake in a 375˚ oven for 25 minutes or until the top springs back when gently pressed. Makes 12 regular sized muffins.

*1 Cup whole wheat flour or your favorite gluten free flour can be used in place of the flours in this recipe. If you would like to use white flour decrease Baking Powder to 2 tsp.

Here is another one...
*PUMPKIN PIE MUFFINS (This one has dairy and wheat in it)

These are similar to the Dairy and Wheat free ones but they are lighter and fluffier due to the soured milk and butter.

INGREDIENTS:
1 C. Flour
¼ C. Cold Butter
½ tsp Salt
1 C. Pumpkin, Sweet Potato or Yam Puree
1 tsp. Cinnamon
¼ tsp. Ginger or ½ tsp. additional Cinnamon
1 Egg
¼ tsp. Nutmeg
½ C. Sugar
2 ½ tsp. Baking Powder
1 Tbs. Vinegar added to 2/3 C. Milk
¼ tsp. Baking Soda

INSTRUCTIONS:
Mix wet ingredients together. Sift dry ingredients together. Cut in cold butter. Fold dry ingredients into wet mixture. Mix just until it comes together and you can’t see any more flour. Spoon the batter into a grease muffin tin.

For the topping, mix together:
2 Tbs. Sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg

Sprinkle on top of muffins and bake in a 375˚ oven for 15 to 20 minutes or until the top springs back when gently pressed. Makes 12 regular sized muffins.