Pumpkin Muffins

                                                    

Fall is my favorite season for several reasons.  Number one: Halloween.  I still love Halloween, and being a teacher, I get to dress up! The second reason I love fall is because of all of the delicious food: cider, apples, and everything pumpkin.  I LOVE pumpkin pie.  I was craving something pumpkin flavored, and came across a recipe for pumpkin muffins.   This is a recipe I found on Pinterest via Stockpiling Moms, and modified to make it gluten-free.  These delicious, dense, spicy muffins are perfect for a fall morning! 

Ingredients:

-1 Box gluten-free golden cake mix

Note: This boxed cake calls for margarine.  I used light butter because it makes the less greasy and easier on my stomach (and lower in calories). 

-1 16oz can pumpkin

-1/2 tsp. cinnamon 

-1/2 tsp. nutmeg

-1/4 tsp. allspice

-1/4-1/2 tsp. cloves (depending on how much you like cloves.  I LOVE 'em)

-A couple dashes of ginger 

Method:

1.Preheat oven to 350. 

2.Mix ingredients together until well blended.

3.Line muffin tin and spray muffin cups with Pam (or butter or oil)

4.Fill muffin cups 3/4 full

5.Bake for 20 to 22 minutes or until done.

6.Cool and remove from pan.

For Gluten Eaters:

-The original recipe is not gluten free, and recommends a spice cake mix or any cake mix you like.  If you use a spice cake mix, simply omit the spices in this recipe, and add cinnamon to taste.  

Additional Information:

-These muffins are very moist.  If a toothpick comes out clean they're done, even if they don't quite seem that way when you cut into them.

-For those who are on Weight Watchers, the original recipe says that one muffin is 2 Weight Watchers points!