I can’t tell you how many times I’ve attempted a gluten free pumpkin muffin recipe this fall and failed miserably. All I want it a gluten free pumpkin muffin that’s not ugly and tastes delicious. Fail fail fail. I finally gave in a purchased a gluten free muffin mix (the King Arthur’s brand), so that I could make my own pumpkin version by adding only a few ingredients to the mix!
What I used was: the gluten free muffin mix, an egg, pumpkin puree, and a little almond milk. That was my base…4 main ingredients.
To get that lovely spicy fall flavor, I of course added some Pumpkin Pie Spice and for kicks…a handful of mini dark chocolate chips.
So really- it was more than 4 ingredients, but you get my jiff!
I am really happy with how they turned out. Extremely moist, fluffy, and not ugly! They also tasted good, which of course matters the most, right?
Because I am a chocolate lover, I added a chocolate/coconut oil drizzle to the top I simply mixed about 2 tablespoons of mini dark chocolate chips and about a teaspoon of coconut oil. I nuked it for about a minute and voila…you have the perfect chocolate sauce to top your muffins with.
- -1package of King Arthur's Gluten Free Muffin Mix (I'm sure other brands will work!)
- -1 cup pumpkin puree
- -3 eggs, large
- -1/2 cup milk
- Optional add ins: 1t-2t pumpkin pie spice, 1/2 cup mini dark chocolate chips
- 1. First, preheat oven to 375F and line a muffin tin with paper liners, then lightly spray with nonstick cooking spray (this will prevent the muffins from sticking to the paper liners).
- 2. In a medium size bowl, whisk eggs. Then add in milk and pumpkin puree and mix again. Next, add in gluten free muffin mix and mix until there are no more lumps.
- 3. Fill each muffin about 3/4 of the way full.
- 4. Bake at 375F for 18-22 minutes or until you do the toothpick test and it comes out clean!
I’m so sad this entire batch is already gone. sigh.
Guess I’ll just have to make more!