Saturday, February 12, 2011

Gluten Free Pumpkin Spice Muffins

Mmmmm....super yummy by themselves or with a cream cheese or peanut butter topping, these muffins are easy to make since they're based on a cake mix. I just made a few modifications to the mix instructions. Here's what you'll need:

* 1 bag Namaste Foods, Gluten Free Spice Cake Mix
* 3 large eggs
* 15oz can pumpkin puree
* 2.5oz (Approx.) cream cheese
* 2tbsp (Approx.) Blackstrap Molasses

Heat oven to 350*F, as directed by the mix package. Put paper liners into muffin pan (I prefer a stoneware pan for nice, even baking).

Soften cream cheese in microwave, mash it up then whip with the eggs, pumpkin, and molasses. Add spice cake mix gradually, mixing after each addition. It will be thick. Resist the temptation to add additional liquids.

Portion into miffin/cupcake tins. I usually fill about 3/4 full or so. Bake 25-30 min until a toothpick comes out clean. Remove from pans and cool muffins until cool enough to eat without burning your tongue. Enjoy.

Makes 22-24 muffins.

General comment about Namaste Gluten Free baking mixes: They're awesome. Some of you might have been excited when Betty Crocker came out with Gluten Free mixes. I have to say, I really wasn't. I'd already fallen in love with Namaste. They're made with quality, whole food ingredients.

We also highly recommend their Gluten Free Pizza Crust Mix.

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