Autumn Madness Muffins

By EasyBreezyLife

Gluten and Top 8 Allergy Free cranberry pumpkin muffins topped with cinnamon pumpkin frosting. YUM!

Ingredients

• 2 1/2 cup gluten free flour mix
• 2 cups sugar
• 1 Tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs (or egg replacer for eggs, we used EnerG Egg Replacer)
• 1 cup canned pumpkin
• 1/4 cup cooking oil
• 2/3 cup cranberry sauce
• 2 cups chopped apples
• Cinnamon Pumpkin Frosting---
• 1/4 cup allergy-free shortening (we used Spectrum)
• 2 Tbsp canned pumpkin
• 1/2 tsp cinnamon
• 1 1/2 cups powdered sugar
• 1-3 tsp allergy-free milk (we use rice milk)

Details

Servings 18
Preparation time 10mins
Cooking time 38mins
Adapted from easybreezylife.com

Preparation

Step 1

1. Preheat oven 350 degrees.
2. Combine first 5 ingredients in a large bowl.
3. Combine egg, pumpkin, oil, and cranberry sauce in a smaller bowl, then stir into dry ingredients.
4. Fold apples into mixture and allow to sit for 10 minutes.
5. Fill paper-lined muffin tin with mixture and bake 28-35 minutes.

Cinnamon Pumpkin Frosting
1. Mix all ingredients (except milk). Slowly add milk until desired consistency.