fantabulous pumpkin muffins recipe

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:

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