Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

gluten-free Pumpkin Muffins

mama2

Recommended Posts

mama2 Apprentice
mama2
Posted

I have been seeing other post about Pumpkin recipes so I thought I would share mine too!

These are a Gluten Free version of Starbucks pumpkin muffins they have out this time of year. SO I made my own... very yummy!

One box gluten-free pantry muffin mix (got at wal-mart)

Pumpkin Pie spice (about 1 TBL)

Brown sugar ( 1/2 c)

Mix these dry ingrediants together, then follow the directions on the box.

Then, add in about 8oz pumpkin puree.

In a sepreate bowl, mix one container cream cheese, powder sugar (1/4 to 1/2c), Pure Vanillia (1tsp), set aside.

Fill muffin cups/tin with pumpkin mixture then add a nice size spoon-full of cream cheese mixture ( I pushed it down in a bit). Sprinkle with wallnuts (if you want). Bake at 350 for 16 min.

My family and neighbors said they are good enough to sell..lol!

They taste better the next day!

Happy eating!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sdore Enthusiast
sdore
Posted
I have been seeing other post about Pumpkin recipes so I thought I would share mine too!

These are a Gluten Free version of Starbucks pumpkin muffins they have out this time of year. SO I made my own... very yummy!

One box gluten-free pantry muffin mix (got at wal-mart)

Pumpkin Pie spice (about 1 TBL)

Brown sugar ( 1/2 c)

Mix these dry ingrediants together, then follow the directions on the box.

Then, add in about 8oz pumpkin puree.

In a sepreate bowl, mix one container cream cheese, powder sugar (1/4 to 1/2c), Pure Vanillia (1tsp), set aside.

Fill muffin cups/tin with pumpkin mixture then add a nice size spoon-full of cream cheese mixture ( I pushed it down in a bit). Sprinkle with wallnuts (if you want). Bake at 350 for 16 min.

My family and neighbors said they are good enough to sell..lol!

They taste better the next day!

Happy eating!

Does Wal-Mart have a special section for gluten free or is the muffin mix with the other baking products?

skinnyminny Enthusiast
skinnyminny
Posted
I have been seeing other post about Pumpkin recipes so I thought I would share mine too!

These are a Gluten Free version of Starbucks pumpkin muffins they have out this time of year. SO I made my own... very yummy!

One box gluten-free pantry muffin mix (got at wal-mart)

Pumpkin Pie spice (about 1 TBL)

Brown sugar ( 1/2 c)

Mix these dry ingrediants together, then follow the directions on the box.

Then, add in about 8oz pumpkin puree.

In a sepreate bowl, mix one container cream cheese, powder sugar (1/4 to 1/2c), Pure Vanillia (1tsp), set aside.

Fill muffin cups/tin with pumpkin mixture then add a nice size spoon-full of cream cheese mixture ( I pushed it down in a bit). Sprinkle with wallnuts (if you want). Bake at 350 for 16 min.

My family and neighbors said they are good enough to sell..lol!

They taste better the next day!

Happy eating!

These sound great do they not call for eggs or do you still use the ingridents on the box too?

mama2 Apprentice
mama2
Posted
  • Author

Sorry. You still have to use what the directions call for...I just added in stuff. So that would be 6tbl butter, 2 eggs , 1c milk.

mama2 Apprentice
mama2
Posted
  • Author
Does Wal-Mart have a special section for gluten free or is the muffin mix with the other baking products?

At my wal-mart they were in with the reg baking mixes.

Green12 Enthusiast
Green12
Posted

These sound really good, and perfect for the holiday season. THanks for sharing the recipe. THose Gluten Free Pantry mixes really turn out well.

Unfortunately they have dairy so I can no longer eat them :(

  • 3 weeks later...
justjane Rookie
justjane
Posted

mama2, I just wanted to let you know that I made these muffins on Saturday night... TO DIE FOR! I love love love them, and can't tell the difference between them and the real thing except for maybe the texture... but even then, pretty dang close. They're excellent to curl up with a cup of cocoa and read a book! Thanks sooo much for the recipe.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 4 weeks later...
sdore Enthusiast
sdore
Posted
Does Wal-Mart have a special section for gluten free or is the muffin mix with the other baking products?

I made these for thanksgiving. They were great!!!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have...
    2. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    3. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    4. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    5. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,339
    • Most Online (within 30 mins)
      7,748
    Teresa King
    Newest Member
    Teresa King
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.