The Original Recipe
4 Eggs
1 2/3 Cups of Sugar
1 Cup Oil
15 oz Canned Pumpkin
2 Cups Maninis Gluten Free Flour or Pamela's Pancake and Baking Mix
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons cinnamon
1 teaspoon salt
(I always add a small amount of nutmeg and cloves, plus a cup of chocolate chips)
Icing
Cream Cheese Frosting from Dessert Now, Dinner Later
Directions
1. Preheat oven to 350 degrees.
2. Mix together: Eggs, sugar, oil and pumpkin
3. In a separate bowl, mix together: Flour, Baking powder, Cinnamon, Salt and Baking Soda.
4. Combine both mixtures together. Then add the chocolate chips.
5. Spray 24 mini muffin tins OR 12 regular muffin tins OR a 9x11 cake pan.
6. Bake the mini muffins for 20 minutes or the big muffins/cake pan for 30 minutes.
7. Cool on a rack and then place in a sealed container or ice.
A Healthier Version of Pumpkin Muffins
4 Eggs
1 Cups of Coconut Sugar
1 Tablespoon Stevia or Sugar Substitute
3/4 Cup Oil
1/4 Cup Apple Sauce
15 oz Canned Pumpkin
2 Cups Maninis Gluten Free Flour or Pamelas
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons cinnamon
1 teaspoon salt
(I always add a small amount of nutmeg and cloves. 1 Cup Unsweetened Carob Chips)
Mix up and bake the same as the original version.