Gluten-free pumpkin muffins are a good way to start off the day. Pumpkin muffins are a type of gluten-free bread and go great with many, many foods… especially breakfast “fixin’s.”
And, even better, this recipe is easy to make. They can be ready in about 30 minutes and will reward you and your family with their delicate aroma and delicious pumpkin-y flavor.
Unfortunately, they won’t last very long. So, be sure to make plenty… I turned my husband loose on the muffins you see in the picture above and they all vanished in about 15 minutes… And, he’s not a magician!
He says that they are fabulous with a pat of rich, creamery butter melted into each bite.
Yesterday, I wanted a muffin instead of my usual omelet or cereal for breakfast.
Of course it needed to be gluten-free and also have a dense, rich texture with crunchy nuts and chewy dried fruit in it.
Since I had a package of Pamela’s Baking and Pancake Mix in my pantry, I decided I’d use that. Now, I’d never used this before so I was really interested in how the muffins I planned to make would turn out.
These easy gluten-free banana peanut butter muffins are quick to make and have for breakfast or snacks without a lot of fuss and bother, and, to make it even better, they taste great.
The other day I baked some of these for an easy breakfast and enjoyed two of them right away. Then I unexpectedly found I had to take a family member to the doctor immediately.
That trip took a lot longer than I expected. About half-way through waiting for our turn to see a doctor, I realized I should have taken a couple of these muffins with me. They would have packed easily into my purse and they would have made a terrific snack!