I love pumpkin everything, especially at this time of year! If you watch my stories over on Instagram then you know I’ve been baking pumpkin muffins every Sunday evening for the past few weeks. I’ve been using this mix from Trader Joe’s and tweaking the recipe on the box in attempt to make a “healthier” version. So often things are pumpkin flavored with no actual pumpkin in them. While I’m not claiming that this sugar-filled treat is good for you, at least by adding a can of pumpkin to the mix you get a healthy dose of vitamin A and some real pumpkin flavor!
Tweaking the recipe on the box, I added one can of pumpkin and cut the water and oil the recipe calls for in half. What you end up with is a muffin that is super moist and rich in pumpkin flavor. They taste more like a from scratch muffin than something you got from a box mix.
1 box of Trader Joe’s Gluten Free Pumpkin Bread & Muffin Baking Mix (stock up now before they sell out!)
1 – 15 oz. can of pumpkin
1/2 cup of water
4 tbs. butter melted (or coconut oil)
2 eggs (I’ve also made this recipe with a chia seed egg replacer, but I think they turn out better with eggs.)
1 cup of chocolate chips ( I like the Enjoy Life brand.)
Preheat oven to 350. Mix all ingredients together. Bake for 30 to 35 minutes. Let cool and enjoy!
These are so easy to make! And even my friends that aren’t gluten free love them! I find that pretty baking supplies helps to make them taste even better. 😉
Are you pumpkin obsessed too? I’ve got a whole Pinterest board devoted to my love of pumpkin recipes!