KAF GF Muffin Mix - PUMPKIN add-in


A YUMMY Autumn Classic: tricked-out GF quick pumpkin muffins!




File under
GF pumpkin muffins KAF GF mix


KAF GF (vanilla muffin base) mix
1 1/2 t pumpkin pie spice
6 T melted butter
7.5 oz canned pumpkin
3 lg eggs (room temp)
3/4 c whole milk

ADD-INs !! (I used 1 c macerated muscat raisins and 1/2c Heath Bar bits)


• Preheat oven to 375 degrees (I used convection bake which is at 350). Line muffin tins or use silicone cups.

• Stir together the melted butter and the pumpkin.

• Beat in the eggs one at a time.

• Open the package of dry mix and add 1 ½ t pumpkin pie spice – stirring with a fork. Add bag contents to the wet ingredients.

• Using a hand mixer, beat in milk ¼ c at a time, scraping after each addition. Continue beating at medium speed for one minute.

• Add your goodies and stir!

• Using a size #20 (yellow) food portion scoop, fill your cups to about ¾ full. (I tried two batches – the paper lined ones were filled almost to the top and flattened out to much. The heart shaped silicone was ¾ full and rose nicely in the center – see pic)

• Sprinkle tops with crumble topping of your choice – demerara sugar is nice, too.

• Bake 26 minutes or to an internal temp of 210 degrees. Your edges should be golden.

• Cool for 5 minutes and then place on cooling rack to “set-up” a bit.