1 package Kinnikinnick Pancake and Waffle Mix (454 g) ½ tsp baking soda (2 g) 1 tsp cinnamon (2 g) ¼ tsp nutmeg (1 g) ¼ tsp ginger (1 g) ¼ cup granulated sugar (50 g) ½ cup butter - melted (113 g) 2 large eggs (112 g) 1 tsp pure vanilla extract (4 g) ½ cup milk 2% (128 g) 1½ cups pumpkin purée (385 g) 1 cup raisins (170 g) ½ cup pumpkin seeds - reserve ⅓ cup (66 g) ½ cup sunflower seeds - reserve ⅓ cup (70 g)
Directions
Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
In a medium bowl, combine Kinnikinnick Pancake and Waffle Mix, cinnamon, nutmeg, ginger and baking soda. Mix dry ingredients together until combined and set aside.
In a separate bowl, combine melted butter and granulated sugar. Mix until combined. Add eggs one at a time mixing after each addition.
Add pumpkin purée, milk and vanilla extract to creamed mixture. Mix until combined.
Slowly add dry ingredients, mixing after each addition.
Add raisins, reserved ⅓ cup pumpkin seeds and reserved ⅓ cup sunflower seeds. Mix until combined.
Drop batter into muffin pan. Top with remaining seeds.
Bake in preheated oven for 24 - 28 minutes (check for doneness - muffin will spring back when touched lightly). Yields 18 muffins
Loved by all, even those who CAN eat gluten. Makes the fluffiest, lightest tastiest gluten-free pancakes & waffles. So versatile - use for cookies, cakes, breads & batter. Check all the recipes you can make. VEGAN. Weight: 454g/ 16oz Qty/Pkg: By Wt.
