Simple Gluten & Dairy Free Pumpkin Muffins

 We're in a pumpkin mood around here lately so we've been making all sorts of yummy pumpkin concoctions! These muffins were a hit with Lauren & Ben. 

This is a really basic pumpkin muffin recipe that I found somewhere on line last year. 

Preheat oven to 350 degrees. Makes about 9 muffins. 

Ingredients: 

• 1 1/4 cups Pamela's Baking Mix (or mix of your choice, Pamela's contains milk) 
• 1/4 cup water
• 1/3 cup honey or 1/4 cup sugar or agave nectar. I used honey once and agave nectar once, I preferred the honey. 
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup chopped walnuts (optional) 
• brown sugar for topping

Directions: 

1. Mix all ingredients together and spoon into greased muffin pan (or use paper liners, I found that the muffins stuck to these though) until 2/3 full. 
2. Top muffins with a dusting of brown sugar (I left this off once and they weren't as good). 
3. Bake in preheated oven for 18- 20 minutes.