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).


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!!

Anonymous said...

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

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