Orangey Pumpkin Muffin (a gluten-free muffin made with carrot juice)
Author: Heather Hernandez of Freebies4Mom.com
Prep time:
Cook time:
Total time:
Serves: 12 - 16
Add an extra punch of orange veggies by using carrot juice (in place of water) and canned pumpkin (in place of oil) with a vanilla muffin or cake mix.
Ingredients
King Arthur Flour Gluten-Free Muffin Mix (or any 16 oz. vanilla muffin or cake mix)
2 eggs
1 cup carrot juice
½ cup canned pumpkin
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
turbinado sugar (optional for a crunchy sweet muffin top)
Instructions
Preheat oven to 400 degrees and place a rack in the middle.
Line two muffin pans with parchment baking cups (or other baking cups) or grease well. This recipe made 16 muffins for me, but it may make less for you depending on how much better you add to each muffin.
Beat together wet ingredients (eggs, carrot juice, canned pumpkin) with an electric mixer.