Wednesday, November 16, 2011

Pumpkin Muffins (gluten-free)


2 cups gluten-free biscuit and baking mix (I used Bob's Red Mill)
1 cup milk
1 cup Greek yogurt
1/2 cup pumpkin puree
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup vegetable oil
2 eggs, room temperature
1/2 cup sugar
1 teaspoon salt

Pre heat oven to 400 F.

Blend all the ingredients together until smooth.

Line a 12 cup muffin pan. Fill 3/4 full. Bake for 15 minutes or until a stick inserted into the center comes out clean.

Drizzle warm maple syrup over the top before serving (optional).


4 comments:

Ann from Sumptuous Spoonfuls said...

Now that would be a lovely muffin to wake up to! :)

Lisa @ Lisa's Dinnertime Dish said...

Delicious, Mia! I bet the maple syrup would put these over the top!!

goodcooks said...

Mmm... Delicious!
The kids really like the pumpkin cupcake, and yours are on time, thank you Mia.

Mia said...

Thank you so much!!

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