Pumpkin Muffins

DSCN2280With Fall in full swing, I love to bake.  I am afraid that my baking this year is going to have to be a little different.   Don’t worry.  It isn’t bad, just different.  So, many of us are afraid of change.  We are used to our routine, the “normals” in life.

My life has been nothing but change.  Yet, I still fight it.  I don’t know why?  Maybe it is just one of my quirks.  My oldest daughter, as you all know, has a severe milk allergy.  My son, we thought for the longest time was completely healthy.  He had a few quirks, but he was just a boy.   Everything that he did differently we attributed that to him being  a boy.

Last fall he had MAJOR breathing problems.   The pediatrician ran a blood allergy test.  HE had a severe mold allergy and a slight wheat allergy.   The pediatrician wasn’t concerned about the wheat.  If he can eat it and it doesn’t cause him stomach problems you don’t have to discontinue it, I was told.

So, his breathing problems got worse.  Being the diligent mom I am I did some research.  The wheat allergy, that I was told was nothing to worry about, was something to worry about.  It could cause his breathing problems, behavioral problems, even the delay in clear speech  that he is having.

I started trying to cut back on items with Wheat.  Which, by the way, is really difficult!  Especially since we give up so much already avoiding milk.  This isn’t an issue on the kids part.  They will survive.  It is an issue on mine.  I want to be able to do all of the “normal” things with them;  Take them for ice cream, Mc Donalds, go out to eat.

All of the things that we find “normal” in this country are unhealthy for us.  I  know shocker right!  They really are.  So, lately I have been learning a lesson in change.  Changing my perception in how to handle situations.  Changing celebrations from circling around food, to around the fact that our family is together.

We have made it as a completely Wheat and Dairy Free house for 2 days.  Not a long time by any standards, but I am hoping to continue for as long as possible for my childrens’ health.  Now….what to do with all of those groceries I have?

Now you are wondering….where is she going with this???  I am learning how to make GFCF treats.  GFCF means Gluten Free and Casein Free.  Casein is a protein in milk.  You are thinking,  The flavor just went out the window.  NOPE!  I am going to take regular recipes and change them up.  I WILL make the best tasting GFCF food you have ever tasted.

So, if you have a friend or a family member with and allergy in their family.  Share my blog, because some great recipe are coming your way.

I will give you 2 versions of each recipe if needed.

  • original
  • GFCF

That way, if you don’t have a need for the GFCF version you can make the original!

My first test recipe was for my Pumpkin Muffins.  This was a challenge because I couldn’t use flour.  I did it though.  They turned out great!  I honestly don’t think that you can taste a difference between the two!

Below you will find the Original recipe.  Click on the link for the modified GFCF recipe.  The pictures believe it or not are the GFCF muffins.  That is what I made last night and they are so good!

Pumpkin Muffins

Pumpkin Muffins GFCF Printable version

Original Printable Version

  • 4 Cups all purpose baking mix (Bisquick etc)
  • 2/3 cup quick or old fashioned oats
  • 2/3 cup granulated sugar
  • 1 tsp cinnamon
  • 1 cup raisins (optional)
  • 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
  • 2 large eggs
  • Streusel Topping (See Below)

Preheat oven to 400 degrees.

Paper line or grease 24 muffin cups

Combine baking mix, oats, sugar , and cinnamon (raisins optional) in a large bowl.DSCN2264

Combine the Pumpkin Pie Mix and eggs in a separate bowl.DSCN2266

Stir Pumpkin mix into oat mix just until moistened.DSCN2268

Spoon batter into prepared muffin cups filling ¾ of the way full.

Sprinkle with streusel topping.DSCN2271

Bake for 14-16 minutes of until wooden pick inserted in center comes out clean.  Remove from pans to wire rack, cool slightly and serve warm.

Streusel Topping

  • 3 tbsp flour
  • 3 tbsp Brown Sugar
  • ¾ tsp cinnamon
  • 2 TBSP Butter

In small bowl mix together all ingredients. Cut in butter with a fork or pastry blender. Mix until crumbly.DSCN2269

This is the BEST Pumpkin Muffin recipe I have ever found.  I have tried others, but this is the BEST!  The GFCF ones are great too!

Remember to use the Pumpkin Pie Mix not just the Canned Pumpkin.

I linked up over at Life as Mom

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Comments

  1. That has to have been very challenging for you as a mom. First of all to see what is happening to your kids and second now you have to cut out a major part of their diet. It has to be hard to find things you can make they can eat. I’m sure creativity is a big part of it. I have a dairy allergy which can be frustrating at times. God Bless you and your family.

  2. This sounds good and simple. I will have to buy some more pumpkin mix. I had one can and made pies- I couldn’t wait.

    I made you mini meatloaf and within a cuple of hrs. they were all gone- my teen enjoyed them. thanks

  3. Thanks so much for this Amanda! My daughter was diagnosed with Celiac’s Disease a little over a year ago and we have gone GLUTEN FREE! It is actually a much healthier way to eat. I am always looking for new recipes. I have 4 children and we have all gone gluten free! Can’t wait to see what great recipes you cook up! I will try these pumpkin muffins. Yummy!

  4. Amanda, I have a daughter that has celiacs also. We have been doing this for 3 years now. I just wanted to warn you that unless oats actually say Gluten free. They can still be contaminated with wheat, as they are grown together. This is something we learned the hard way. Be careful.

    • Thank you Debbie. I just was reading about this last night too. Hopefully I had just oats in mine! :) Who knows. I am going to make a trip to the health food store this week and see what I can find! Thanks for the tip!

      Amanda

  5. Thank you Debbie. My family is GFCF because of my Celiacs and my husband’s cassin allergy. You CAN do it. I recommend Mr Ritts Bakery https://www.mrritts.org/ for a wonderful flour mix… you can bake almost anything with it and you can’t tell the difference. I also would recommend Tinkyada Pasta (great brown rice pasta of all shapes… speghetti, penne, etc.). Deland Bakery is great for bread… I am sure you would find these resources on your own. I have been GF for 10 years now and my home CF for 7 years. It is a challenge at times… like when we want Pizza… but it is worth our health.

  6. These were the BEST pumpkin muffins! I made a batch Sunday for my family, using the regular recipe (and adding pine nuts). They loved them,and I loved that the recipe made such a big batch. Sunday evening I think my college daughter swiped about half of the batch for her care package to take back to school and share with her roommates!

    • Kat…
      I am so glad you liked the muffins. This is the BEST pumpkin muffin recipe I have ever come across. It does make a big bunch too! We love them!

      Thanks for reading

      Amanda

  7. Gosh! it seems providence has sent me your way. I would love to exchange testing stories with you. My son’s pediatrician tested my son with blood work and an allergist test my son with the prickly back test. Both tests came back with different results. In one of them he is lactose intolerant and has an egg allergy and in the other he is allergic to cassein and has a barley and strawberry allergy – according to both doctors very mild. I have been removing milk from his diet slowly, he only has one baba left but he refuses to drink almond or soy milk. Thank you for posting recipes that I can work with! Thank for helping a very confused mom.

  8. These look fab. I have friends who can’t have gluten. They have a houseful of little girls who want treats who also can’t. They would love this. The streusel topping looks fabulous, I would eat it off several – bad girl!

  9. Yum! I’m lovin’ all the pumpkin recipes this year!
    Thanks for sharing on Cupcake Tuesday!
    ~Liz

  10. Your pumpkins muffins are great- love it when I find a good healthy recipe. Thanks for sharing.

  11. Rebecca Cross says:

    Thank you for this! I find it very encouraging as we have been GFCF for almost a month and now we have to also be egg free, soy free and yeast free!! you’re right when you say it’s not bad, just different! I, too, am planning on making this change in our life as positive as poosible and have comitted to making abd baking DELICIOUS foods for my kids-delicious foods that will not harm their precious little bodies!!!!

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