It’s that time of year—time for everything pumpkin! Be sure to add these delicious treats to your autumn menu.
Choose festive fall cupcake wrappers and freeze the extra ones, two to a bag, so that your family can enjoy the muffins all month long. Below is our family’s favorite pumpkin muffin recipe.
Note: For those with food allergies, the eggs can be replaced with egg replacer (we use the Ener-G), the milk replaced by Rice Dream rice milk or another dairy substitute, and the flour can be replaced by a gluten-free variety (we use King Arthur gluten free all-purpose baking mix).
1/2 cap vanilla
2 C. flour (for allergies, use gf flour)
2 Eggs (or egg replacer)
1 cube of butter softened
3/4 c. pumpkin
3/4 c. milk (or rice milk)
3/4 c. sugar
pinch of cinnamon
pinch of pumpkin pie spice (optional)
1 tsp baking powder*
1/2 tsp. baking soda*
*if these ingredients are not already included in the gluten free baking mix you use
Bake at 340 degrees for about 15-16 minutes.
Allow to cool and enjoy!
Before you go, check out these other posts: