Gluten Free Recipes

Pumpkin-Ginger Muffins


Yield: 12 Large Muffins (24-30 Mini Muffins)

3 1/2 Cups (480 g) Valley Kitchen Cake & Loaf Mix

1 Cup (250 ml) White Sugar

1 tsp (5 ml) Baking Soda

2 tsp (10 ml) Pumpkin Pie Spice

1 tsp (5 ml) Nutmeg

2 tsp (10 ml) Cinnamon

2 Large Eggs

1 Cup (250 ml) Pumpkin Puree, Pure

2 tsp (10 ml) Vanilla

1 1/4 Cup (310 ml) Orange Juice

1/4 Cup (60 ml) Candied Ginger, Finely Chopped

Cream Cheese Icing as desired


1. Preheat the oven to 400 degrees Fahrenheit

2. Lightly oil 12 non-stick muffin tins.

3. In a large mixing bowl, combine the Valley Kitchen Cake & Loaf Mix, sugar, baking soda, and spices.  Mix.

4. Add the eggs, pumpkin, vanilla, orange juice and ginger.

5. Mix for a couple of minutes until the batter ingredients are well blended

6. Using an ice cream scoop, fill each muffin cup level full.  This will take a rounded scoop in each cup.

7. Bake in the preheated oven for 25 minutes.

Cool and top with cream cheese icing.

This recipe can be made into 36 mini muffins; baked for 15 minutes