gluten-free-wifey's Blog

I just adore Fall. The air turns colder, the leaves start changing colors and you start to see pumpkins at every road side stand. Hence the need for a good gluten free pumpkin muffin recipe!

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The other week when it was my turn to bring the snack for Bible study, I racked my brain of what to bring. No food allergies! The sky was the limit. How fun would this be.

So I looked up a bunch of recipes for pumpkin muffins and came across one of the easiest and weirdest cooking anomaly's ever in muffin history.

Here's the recipe:

That's right, no eggs, oil, water, or milk needed. And they turn out very moist and dense. I thought to myself, "What would happen if I used a gluten free yellow cake mix?" So I bought the cherrybrook kitchen gluten free cake mix and tried my experiment. And wouldn't you know they actually looked, smelled, and tasted like actual pumpkin muffins. Even Adam liked them. Success at last!