·         1/2 cup softened butter or margarine

·         2 eggs + 4 egg whites, lightly beaten

·         2 1/2 cups Gluten Free Pantry Muffin and Scone Mix

·         1 teaspoon cinnamon

·         2 cups pumpkin puree

·         1/2 cup chocolate chips or raisins

 

Beat butter until fluffy. Add egg mixture and beat to combine. Toss muffin mix with cinnamon and add to butter mixture. Fold in pumpkin and mix to combine. Fold in chocolate chips or raisins.

 

Spoon into prepared muffin tins. Bake in 350 degree oven for 20 minutes.

 

Yield: 24 muffins.