Who says gluten-free has to be a restrictive diet? My daughter Sophia is on a diet that is mostly gluten-free, and I wanted her to enjoy some of the baked goods featuring pumpkin that are so abundant during this time of year. Fall is basically synonymous with pumpkin, right? 😉

Well, I couldn’t find any gluten-free pumpkin cupcakes or muffins at the store, so I figured I’ll make a batch myself. And I think it came out pretty well! They are sorta a mix between cake and muffin, but they’re definitely pumpkin-y! Strong pumpkin flavor and color- perfect!

Gluten-free pumpkin muffins

Ingredients:

• 1/3 cup canned pureed pumpkin
• 1/4 cup vanilla almond milk
• 1/3 cup gluten-free baking mix (I used one from Aldi)
• 1 tsp. vanilla extract
• 2 tbsp. light brown sugar
• sprinkles, for topping (Because everything looks more delicious with sprinkles!)

Steps:

1. Preheat oven to 350 degrees F.
2. Add the baking mix to a mixing bowl.
3. Add the pumpkin, milk, vanilla and sugar and combine well.
4. Pour into small cupcake cups and bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean.

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