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Pumpkin Muffins (using our baking mix)
These easy Pumpkin Spice Muffins are light and tender with burst of pumpkin spice! They come together fast using our simple Muffin Baking Mix. Just add a few staple ingredients, pumpkin puree and pumpkin spice and you’ll have the perfect breakfast treat in no time.
Ingredients
How to make Pumpkin Spice Muffins
Step 1: Make batter
Pour Baking Mix into mixer or bowl. Add additional ingredients.
Step 2: Portion muffins
Scoop into muffin pan with liners.
Step 3: Bake
Pre-heat oven to 350° and bake for 18 – 22 minutes.
Step 4: Storage
Store 3 days on counter or freeze up to 6 months.
Pumpkin Muffins (Muffin Mix)
Servings: 12
Print Recipe Pin RecipeEquipment
- 1 mixer
Ingredients
- 1 Muffin Baking Mix
- 1 c. pumpkin puree (not pumpkin pie filling)
- 6 Tbsp. oil
- 1 egg
- ⅓ c. buttermilk or milk
- 1 ½ tsp. vanilla
- 1 T. brown sugar
- 2 tsp. pumpkin pie spice
Instructions
PREP
- Line muffin pan with muffin liners, or spray with non-stick spray.
BATTER
- Place bag of baking mix in bowl or mixer.
- Add mashed pumpkin, oil, buttermilk, egg, vanilla, brown sugar, spice, and mix well.
- Let batter rest 5 minutes and then mix again to help hydrate gluten-free flour.
- Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.
BAKE
- Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for additional 12-15 minutes. Let cool and store in air-tight container.
Notes
Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use. DIETARY SUBSTITUTIONS To make vegan:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda. STORAGE Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda. STORAGE Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
Baking mix recipes
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Muffin Baking Mix
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ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen.
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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