The Whole Kit n’ Kaboodle
Mini Pumpkin Muffins

Mini Pumpkin Muffins – These versatile muffins can be snack or dessert. They’re a great option for corn-free and/or rice-free days.

Instructions: (You will need bag from cupboard/freezer plus ½ c plus 4 ½ TBS oil*.)
Preheat oven to 350.
Combine flour bag and sugar bag; mix and set aside.
Mix together baking powder, 4 ½ TBS water, and 4 ½ TBS oil until blended.*
Add ½ c oil and 1 cup pumpkin and mix well.
Combine wet and dry; mix just until blended. Pour into a GFCF-greased mini muffin pan.
Bake 10 minutes at 350. Makes 36 mini muffins that freeze well.

*Alternate – skip the baking powder, water, and 4 ½ TBS oil and use 3 eggs instead.

To build kit:
Bag in cupboard: (Depending on how long you’ll keep it, consider cold storage instead.)
Zip-top bag containing: 1 c sorghum flour, ½ c potato starch flour, 1 ½ TBS potato flour, 1 ¼ tsp allspice, 3/4 tsp baking soda, ½ tsp ground cloves, 1/8 tsp salt
Zip-top bag containing: 3/8 c sugar, 3/8 c brown sugar
Zip-top bag containing: 1 TBS Hain Featherweight Baking Powder* (can use Rumford is corn is acceptable)
1 can Libby’s or other pure pumpkin (using 1 cup – freeze the rest for the next time)