Simple Mills Almond Flour Pumpkin Muffin and Bread Mix, Gluten-Free Baking Mix, 9 oz

Pumpkin muffin and bread mix made with simple ingredients.

Simple Mills Almond Flour Pumpkin Muffin and Bread Mix is made with almond flour and coconut flour and is sweetened with coconut sugar. With a moist texture and delicious taste, this pumpkin baking mix can be made into muffins or into a bread loaf, so you can indulge in snack time (and feel good about it!) with gluten-free muffins or gluten-free bread anytime you have a craving. Just add eggs, water, and oil. Made with only purposeful ingredients and nothing artificial ever, our pumpkin bread and muffin mix is plant-based, paleo-friendly, Non-GMO Project Verified, certified gluten-free, grain-free, soy-free, corn-free, dairy-free, gum-free, and emulsifier-free. Feel what good food can do with Simple Mills Almond Flour Baking Mix.

• Pumpkin muffin and bread mix made with almond flour and coconut flour
• Sweetened with coconut sugar
• Can be made into gluten-free pumpkin muffins or into a gluten-free pumpkin bread loaf
• Makes 12 muffins or one 8″ x 4″ loaf of bread
• Plant-based, paleo-friendly, and Non-GMO Project Verified
• Just add eggs, water, and oil and bake in 12 lightly greased or paper-lined muffin cups or in an 8″ x 4″ bread pan
• Certified gluten-free, grain-free, soy-free, corn-free, dairy-free, gum-free, and emulsifier-free
• You’ll also love Simple Mills gluten free cookies, bars, and crackers

Specifications

Features: 9 oz
Allergen-Free Statements: Dairy-Free, Soy/Soybean-Free, Gluten-Free, Corn-Free, Soy-Free
Brand: Simple Mills
Manufacturer: SIMPLE MILLS
Food Form: Powders
Assembled Product Weight: 9.0 oz

Directions

Dosage: What you’ll need:EggsWaterOilMuffinsEggsWaterOil31/2 cup1/3 CupMakes 12 muffinsHeat oven to 350ºF.Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended.Spoon batter evenly into 12 lightly greased or paper-lined muffin cups.Bake 15 to 20 minutes or until center of muffin bounces back when pressed. If using paper liners, let cool completely before eating to prevent muffins from sticking to the paper.LoafEggsWaterOil31/2 cup1/4 CupMakes one 8×4-inch loafHeat oven to 325ºF.Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended.Pour batter into a lightly greased 8×4-inch pan.Bake 15 minutes. Then, cover loosely with foil and bake an additional 23-33 minutes or until center of loaf bounces back when pressed. Cool 10 minutes before removing from the pan.Save for another day! Our mixes don’t contain any preservatives, so once made, store your treats in the fridge or freezer.Mix it up!Sprinkle unsalted pumpkin seeds on each muffin before baking.Drizzle melted dark chocolate after baking.For extra moist muffin, replace water with plain unsweetened kefir.
Instructions: Mix it up! Sprinkle unsalted pumpkin seeds & chopped pecans on each muffin or loaf before baking. Drizzle melted dark chocolate after baking. For extra moist muffins, replace water with plain unsweetened kefir.