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.