Pumpkin muffins or loaf

One full bag makes 24 muffins or 2 loaves 

Recipe can easily be doubled by using full pack of mix

Ingredients

1/2 pack (250 g) Gusto Pancake & Baking Mix

1/2 cup granulated sugar (100 g)

1/3 cup packed light brown sugar (75 g)

1/2 cup (105 g) neutral oil or olive oil**

2 eggs*

1/2 can 15 oz/425 g canned pumpkin purée (212 g)

1/3 cup water or apple cider (80 g)

1/2 Tbsp pumpkin pie mix

1 tsp vanilla extract

*see egg-free recipe below

** can do 1/4 cup melted butter & 1/4 cup oil for even better flavor & tenderness

Homemade pumpkin spice blend

1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice

Directions

1. Preheat oven to 350°F.

2. Line muffin pans with paper liners.

3. In a large bowl, beat the sugars & oil together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, pumpkin spice blend & vanilla extract.

4. Add the flour & mix with a large spatula. If you’d like to add nuts, chocolate or dried fruit, fold them in.

5. Divide the batter evenly between the muffin cups or a 9x 5” loaf pans. Sprinkle the tops of the muffins with a little brown or coconut sugar & seeds or nuts, optional.

6. Bake 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Loaves take 45-55 minutes.

7. Allow to cool, serve as is or top with vanilla cream cheese icing.