This was one of the first Gluten Free recipes I made. The funny thing is it is still one of the best ones I have! It makes a huge batch of Pumpkin Muffins. I freeze the extras for quick breakfasts! We absolutely love them! I have a house full of pumpkin fans.
It is the perfect time of year to bake a batch and enjoy the smells of fall!
- 4 Cups Gluten Free Pancake Mix
- 2/3 cup Gluten Free Oats
- 2/3 cup granulated sugar
- 1 tsp cinnamon
- 1 cup raisins (optional)
- 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
- 3 large eggs
- 1/4 cup milk ( I used almond)
- Streusel Topping (See Below)
Preheat oven to 400 degrees. Paper line or grease 24 muffin cups
Combine baking mix, oats, sugar , and cinnamon (raisins optional) in a large bowl.
Combine the Pumpkin Pie Mix, milk, and eggs in a separate bowl. Stir Pumpkin mix into oat mix just until moistened. Spoon batter into prepared muffin cups filling ¾ of the way full. Sprinkle with streusel topping. Bake for 14-16 minutes of until wooden pick inserted in center comes out clean. Remove from pans to wire rack, cool slightly and serve warm.
- 3 tbsp GF flour (I used some of the baking mix)
- 3 tbsp Brown Sugar
- ¾ tsp cinnamon
- 2 TBSP Margarine
In small bowl mix together all ingredients. Cut in butter with a fork or pastry blender. Mix until crumbly. This is the BEST Pumpkin Muffin recipe I have ever found. I have tried others, but this is the BEST!
Remember to use the Pumpkin Pie Mix not just the Canned Pumpkin.
**This recipe contains egg**
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