Pumpkin Spice Muffins

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins, that can be refrigerated or frozen

Ingredients

• 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
• 3/4 cup coconut flour
• 1 (15 ounce) can unseasoned pumpkin puree
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons baking soda
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1/2 cup water
• 2 tablespoons pumpkin pie spice
• 4 eggs

Directions

1. Preheat oven to 350°F

2. Mix all dry ingredients in a large bowl.

3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.

4. Whisk all ingredients until combined and smooth.

5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.

6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Gluten-Free Microwave Brownies

"Quick" and "easy"

Ingredients

1/2 cup margarine
1/4 teaspoon baking powder
1 cup sugar
3/4 cup GF baking mix
2 eggs
1/2 cup chopped walnuts (optional)
1 teaspoon GF vanilla
1/2 cup GF cocoa

Directions

Microwave margarine (in a large glass bowl) on HIGH power for 45 seconds to melt. Add eggs, sugar and vanilla. Beat until creamy. Mix in dry ingredients just until blended.

Spread evenly into 8-inch square baking dish. Microwave on MEDIUM for 8 to 10 minutes until the top appears dry and springs back when lightly touched. Turn dish a half turn about halfway through cooking. Cool and cut into bars.