Monday, November 14, 2016

easy gluten free pumpkin muffins...

These muffins are so easy they're embarrassing. 

You know what's not embarrassing? The fact that when I brought these pumpkin puppies to a family bbq, EVERY SINGLE PERSON THERE asked me how I made them because THEY WERE THAT GOOD. Then I was embarrassed again because I had to start by saying, "Well, you take one box of..." 

See, everyone likes a good box mix every now and then. And when upped to the 100th degree with a jar of amazing, sweet and perfectly spiced pumpkin butter- you can't go wrong.

Makes 16 muffins
For printable recipe, click here

  • 1, 17.5oz box Trader Joe's gluten free pumpkin bread and muffin baking mix
  • 1, 10oz jar Trader Joe's pumpkin butter
  • 2 large eggs
  • 1 cup water

1. Preheat oven to 400°F and line 16 muffin cups with liners. Set aside. 

2. Dump mix into a large bowl, add remaining ingredients and stir until completely combined. 

3. Spoon into your muffin liners and bake in the center of your oven for 20-22 minutes or until a toothpick inserted in the center comes out with crumbs. 

4. Allow to cool 10 minutes before moving out of tins. 

I topped my muffins with Swedish Sugar Pearls because obviously I wasn't going for a sugarless dessert here. Feel free to omit them! 

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