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May 5 2011

Gluten-Free Pumpkin Muffins and Iced Coffee

Posted by Mary Beth
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I just made some gluten-free pumpkin muffins with my 4-year old son. We substituted a  gluten-free mix for the regular flour, and they turned out great!

Here’s the recipe:

  • 1  1/2 cups canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 1/3 cup butter, melted
  • 1  2/3 cups MJ’s Pantry gluten-free flour
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

What to do:

  • Grease a muffin tin, or place muffin liners inside the muffin cups.
  • Preheat oven to 350.
  • Mix dry ingredients together in large bowl.
  • Mix wet ingredients in small bowl.
  • Dig a well in the dry ingredients and pour wet ingredients into the middle.
  • Mix gently until blended.
  • Fill the muffin cups 3/4 full.
  • Bake for about 30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  • *Recipe adapted from The Budding Chef.

And now to the iced coffee discovery. I had some leftover Timothy’s Colombian Decaf in the fridge and decided to try it iced. It was really good! I think this is how I’ll be drinking my Timothy’s Decaf K-Cups from now on.

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