Several years ago, my uncle sent me a recipe that has become a family favorite. It is easily adapted to be gluten free and can serve as a muffin (without frosting) or cupcake (with frosting) recipe. He frequently shares that his is a half and half result, because about half of them get eaten before he can get them frosted.
There are several benefits to adding pumpkin to your diet. Pumpkin is low in fat and rich in:
- Vitamin C
- Vitamin E
- Pantothenic acid
Now that you have a healthy reason or two to eat these, here is another reason to eat them…they are delicious!
1 package spice cake mix (18.25 oz)
2 cups canned pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 pound cream cheese frosting-optional
Preheat oven to 350. Prepare 24 muffin cups with liners.
Blend cake mix, pumpkin, eggs, oil and water in large bowl and mix well. Pour into prepared muffin cups, filling them 3/4 full.
Bake for 18-23 minutes, or until they pass the toothpick test. If you choose to frost them, be sure they are completely cool first.
To make this recipe gluten free, I simply substitute Namaste Spice Cake Mix (26 oz). (Available from Amazon and Vitacost and other places that sell gluten free food.) To be sure it is gluten free, if you are using a muffin pan that has been used for gluten-full foods, be sure to scrub it as clean as possible and use muffin tin liners.
Our family loves this recipe and I bet yours will, too! Enjoy!