Wednesday, November 24, 2010

THE Pumpkin Muffin Recipe

For years this has been passed around my circle of friends.  I thought it might be easier to just post it on here, so you guys can have access to it any time.  

I strongly recommend spraying the paper muffin liners or using Wilton's silver liners.  Things won't stick to those.  I buy them for $1.99 at Michael's.  

3 C sugar
1 C oil (I often use applesauce or chunky applesauce)
4 eggs (also have used egg beaters with good results)
2 tsp vanilla

Mix together until combined

3 1/2 C Pamela's Gluten Free Bread Mix
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda

sift dry ingredients, then add wet to dry

2/3 cup milk (soy works great, skim works great)

1 3/4 cups pumpkin (canned - just a regular size can)

add half the milk, mix, half the pumpkin, mix again, the rest of the milk, mix, the rest of the pumpkin, mix

optional: 1 cup chopped nuts, 1 cup chocolate chips 

(just fold these in)

Bake at 350 for 20 minutes or until a cake tester comes out clean

(and really, let's be honest, if you just dump it all into the kitchenaid, they taste just fine!)

Top with cream cheese frosting for cupcakes.


  1. Why don't I see the actual recipe here? Is it just me? I wanted to share this well-loved recipe.

  2. Oh no! I didn't even realize that this was written in the same color as my new background. It was hidden in there.

    I just modified it to be white text and you should be able to see it now. Thanks for the heads up!

  3. My friend and I just tried these and they were great!! Yay for Pumpkin + Gluten-Free = YUMMY!