Gluten Free Pumpkin Muffins!

Halloween, it feels like, just ended... and now here it is Thanksgiving!  I am very thankful for my amazing children, husband and Midwest friends, all who make this week special in their own way.

Ramona smelling checking out our new pumpkin muffins!

Gluten Free cooking, especially during the holiday season, is always on!  I got an email from my daughter's teacher asking me to send in a pumpkin muffin for her, because her class was having a special Thanksgiving snack.  So, to make sure my youngest daughter felt included in the special holiday snack I needed to learn to make pumpkin muffins fast.  Thankfully, they are rather easy when using King Arthur's Gluten Free Muffin Mix (below is the recipe).

This is great timing, as we are headed to a friend's house this Thanksgiving (flying home is a bit too expensive for a family of five) and I needed something I could bring.  Of course, we will bring at least a couple different gluten free dishes.  However, it is always nice to add a new recipe to our reserves.   


What you need/Ingredients:

Very grateful for my little man!

• King Arthur Flour (Soy, Nut, Wheat Free) - Muffin Mix
• 1 cup Libby's 100% Pure Pumpkin (only ingredient is pumpkin)
• 3 eggs
• 4 tablespoons salted butter
• 3/4 cup water
• 1/2 tablespoon Cinnamon
• 1 cup Nestle semi sweet chocolate chips

Directions:

1. Preheat Oven to 375.  Grease cupcake tin or place in liners.
2. Simple!  Add in ingredients and stir together, preferably with a mixer.
3. Cook for 25-30 minutes.
4. Turn off oven and let muffins cool for 5 minutes.  (If you are anything like me, it is great to have a reminder to turn off the oven!)

Have a Happy Thanksgiving!