Do you ever use a mix when you’re baking?
I do, especially when I’m short on time. It’s sooooo easy to grab a box, crack some eggs, and Bob’s your uncle – brownies in half an hour.
Speaking of brownies, those were my very first foray into baking – aside from licking the bowl when Mom made a Duncan Hines cake. Back when I was in college, oh about a million years ago, I quickly discovered that there was nothing like the smell of brownies baking to bring all the boys running to the kitchen. (And yes, I lived in a co-ed dorm. So maybe it was only 500,000 years ago.)
Start with a box of King Arthur gluten-free muffin mix. Stir 1 1/2 to 2 teaspoons pumpkin pie spice into the dry mix. Prepare the mix as instructed, replacing the milk with one 15-ounce can pumpkin.
That’s it. Simple, right?
Just in time for Thanksgiving. You can make these quick and easy gluten free pumpkin muffins for your breakfast buffet. These happen to use the convince of mix with just a few add ins to make. If you have gluten free relatives coming, this is an easy way to make them something special for breakfast or even as an extra bread at the dinner table.
Mixes make life simple and easy. And I really do like the mixes from King Arthur Flour. They make a great product!
Check out their step by step directions.
GLUTEN-FREE PUMPKIN MUFFINS: A
Source: King Arthur Flour