These easy Banana Spice Muffins are light, tender and stay moist from the banana. They are so simple to make with just a few kitchen ingredients.
Ingredients










Ingredients
How to make Pumpkin Spice Muffins
1. Place baking mix in bowl.
2. Add additional ingredients and mix well.
Let dough rest 15 minutes to hydrate flour.
3. Scoop batter into liners 3/4 full. Sprinkle tops with course sugar.
4. Bake at 350° for 20–25 minutes (oven time may vary).
Yield: Makes 12 muffins
Pumpkin Muffins (Muffin Mix)
Equipment
- 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
• 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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