If you’re running low on baking ingredients, make these gluten free pumpkin muffins! They are made with 4 ingredients. They are gluten free, delicious, and the perfect fall treat!
There are so many delicious gluten free recipes on FFF! These apple chai energy balls or these flourless blondies are great fall treat options!
Quick + Easy Desserts
No time to make a fancy dessert? Have no fear these gluten free pumpkin muffins are here to save the day!
You don’t have to get elbows deep in baking for hours to produce a healthy and delicious treat for your family or for the next party you host. We have a little secret for you—> so many people worry about guests judging what they serve at a party and it turns out they don’t care!
As long as there are good company and good food, no-one cares where it came from or how long it took to make. So again, bring on these delicious pumpkin muffins. They are semi-homemade and take minimal brainpower to mix up.
4 Ingredient Pumpkin Muffins
These 4 ingredient muffins are semi-homemade! Meaning, we used a gluten free bread mix (yes, the kind you find all ready to bake in the grocery store) and then added a couple of ingredients to make it our own!
Remember to ignore the directions on the package for this 4 ingredient pumpkin muffin recipe! We are using a muffin mix, but making it our own by adding our OWN ingredients.
Let’s chat about what we used in these healthy pumpkin muffins.
Ingredients You’ll Need
Gluten Free Muffin Mix- Feel free to use your favorite gluten free muffin or bread mix. Our most favorite mix to use is the Simple Mills Banana Muffin and Bread Mix. The banana flavor naturally sweetens these gluten free pumpkin muffins and takes them to the next level! SO GOOD.
Here are some other great gluten free mixes to use!
- Krusteaz Gluten Free Muffin Mix
- Simple Mills Chocolate Gluten Free Muffin Mix
- Simple Mills Pumpkin Muffin Gluten Free Mix
Eggs- Good ole’ fashion large eggs are what we use to hold together and fluff up these muffins. We have NOT tested this recipe with a flax egg. Let us know if you give it a try!
Pumpkin Puree- The pumpkin puree in this recipe replaces the oil and the water that you would use if you were following the directions! Remember to use pumpkin puree, NOT pumpkin pie filling. The results will be much sweeter and very different.
Pumpkin Pie Spice- Adding a little bit of our homemade pumpkin pie spice mix to these muffins makes these the perfect fall treat that we crave when the leaves start turning!
Optional Add-Ins- If you would like to add a little crunch to these gluten-free pumpkin muffins, the options are endless! If you want to make them more of a dessert, add in mini chocolate chips. If you want them to be more of breakfast food, try adding your favorite chopped nut!
Helpful Kitchen Tools
How can you make sure that you make the most perfect muffin? Be prepared! Here are our favorite tools we use when we are baking muffins! when you have the right tools, life is easier!
- Non-Stick Muffin Tin- We prefer to use a non-stick muffin tin most of the time. We spray the pan with coconut oil for good measure and pop it in the oven!
- Cooling Rack- We recommend placing your muffin on a cooling rack after letting the muffins sit for 5 minutes. This way they will not cool in the pan and stick to the sides of your muffin tin.
- Muffin Liners- If you do not have a non-stick muffin tin, we recommend using silicone muffin liners or paper muffin liners for easy removal!
Other Healthy Pumpkin Recipes
4 Ingredient Gluten Free Pumpkin Muffins
Ingredients
- Simple Mills Banana Bread Mix
- 15 oz. canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 large eggs
Optional Add-Ins
- 1/3 cup mini chocolate chips optional
- 1/3 cup chopped nuts
Instructions
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray and set aside.
- Then, empty the contents of the Simple Mills Banana Bread Mix into a large glass bowl.
- Add pumpkin puree, pumpkin pie spice, and 2 large eggs.
- Use a wooden spoon to mix until combined.
- Then, transfer batter into muffin tin, filling each muffin about 3/4 of the way full. You should only fill around 10 muffins.
- Sprinkle on optional mini chocolate chips or chopped nuts.
- Bake at 350ºF for 24-26 minutes, or until the center is fully cooked.
- Let cool for 10 minutes then remove from the muffin tin to complete cooling.
This recipe was terrible! It tasted like garbage. So disappointed…I love some of your other bread/muffin recipes, but this was just awful.
Hey Hannah! Wondering if you used Simple Mills Banana Bread Mix or what changes you made? We’ve made this 5+ times and every time it comes out super moist and amazing!
Fast, easy, and delicious! Such a great one for when i want to bake something but not take a ton of time!
Hi😌👋🏼
How many cups gluten free mix for muffins I should take?
Thank u🙏🏽
Being not an experienced baker I took the “1package king arthur gluten free flour mix” literally and about half the box in realized eh, this mix must come in smaller than 24oz sizes? Lol I had to add the rest of the can of pumpkin, an extra egg, and more milk to compensate for the excessive amount of dry mix. Just a heads up for any other newbies like myself, maybe put the package size of baking mix in the recipe 🙂
Aside from that tasted great!
You said in your description that you used almond milk in this recipe but then down at the bottom it just says milk 🙂 I was wondering if you used that much almond milk as I would prefer to use that! I can’t wait to try these out tonight!
Yes! I used almond milk! I used the sweetened version (as there is no sugar in this recipe). Sorry for the confusion 😀
Thank you so much for the recipe. I used 1 1/2 cups of the King Arthur’s baking mix, added pumpkin pie spices & 1/2 cup stevia. Just baked a little longer. Loved them & will make again! All GMO free too!!!
Great additions! The whole purpose was to be able too include different add-ins just like you did! YAY!
I tried these and they didn’t taste very good, so I added some applesauce and a little brown sugar for some sweetness!
Hi Coral! Thanks so much for the feedback!
I was hoping this was a real 4 ingredient recipe…it’s a four item recipe. The boxed mix has 15 ingredients on it’s own, I really wish people would understand the difference between item and ingredient.
How many muffins does this recipe make?
That is a really good question, I can’t believe I didn’t write that down! By looking at the ingredients I’d say around 12 muffins (this recipe is from so many months ago!)
Hi what exactly do you mean by Pumpkin Puree?
Canned pumpkin is what I used! It’s literally pureed pumpkin in a can (I use the Whole Foods brand or Libby’s). You can make your own too, but it’s not exactly pumpkin season yet 😀
I made these tonight. They were AWESOME!! I did add some cinnamon and nutmeg and added more chocolate chips. Thanks for the recipe. 🙂
All I could find at the store was a bag of Gluten-free pancake/muffin mix that makes multiple batches. I was wondering how much muffin mix comes in a package of King Arthur Muffin Mix so I could measure out the same amount with the brand I bought. Thanks!
I ended up using 2 1/2 cups of Pamela’s pancake and muffin mix. The recipe on the package called for 1 1/4 cups of the mix to make 6 muffins, so I doubled it since the pumpkin muffins are supposed to make 14. I had to cook mine a little longer, maybe an extra 5 minutes, but the came out really good. Next time I’m going to try adding more chocolate chips and trying the chocolate coconut drizzle.
I was using a really good non-stick muffin pan. I ran out of muffin paper liners and didn’t have any cooking spray so 9 of the muffins went into un-greased muffin liners and the other 3 went straight into the un-greased muffin tin. The muffins in the liners did stick pretty bad to the paper (which I was expecting), but the ones that went straight into the non-stick muffin tin came out without any trouble at all.
Thanks again for the recipe!
I was glad you posted this modification. I used the Pamela’s mix as well – 2 1/2 C. I didn’t have almond milk, so used regular milk with a dropper full of liquid stevia. It looked a little dry so I added another 1/4C up milk, for a total of 3/4C. I added 1 tsp cinnamon and 1/8 tsp cloves. The only thing it really missed for me was salt, so I’ll add a tsp next time, and probably a bit more spice. So, not exactly 4 ingredients, but a nice, simple recipe that comes out really well – great texture! I served these at a party and nobody guessed they were GF 🙂
So glad all of your modifications worked!!!
These muffins look awesome! Chocolate coconut drizzle!? Yum!
Ummm, this is so misleading………when you actually include the ingredients in the K.A. GF Flour it’s way more than 4 ingredients. What are those ingredients I wonder corn? soy? GMO’s? there is so much more to consider.
i mean, i think the point is that they’re easy to make. if you’re gonna be a health-nut food snob about it, then sure there are more than 4 ingredients. you can break those ingredients down further chemically, if you want. some of us are dirt poor and have celiac and are perfectly happy with these kinds of recipes without being a bourgeois fuckhead about it. you’re probably one of those people that doesn’t even have celiac and pretends to have non-celiac “gluten intolerance” (which it has been proven does not exist), because you need to appropriate every legitimate concern and jump on ridiculous bandwagons
So the recipe calls for a “package of King Arthurs”, but I have a different GF flour so how many cups of flour should I use??
Thank you for the recipe, these muffins were delish! I only had 1/2c of pumpkin puree left and used a 1/2c bananas, but followed the recipe. The only problem was the baking cups stuck to the muffins, would appreciate any help for the next batch of muffins.
Spray your baking cups with a little nonstick cooking spray! I should add that to the directions! Thank you for bringing this up!
Thanks for the tip, also can I use bananas instead of pumpkin ?
it’s all about the flour combo, i agree! pamelas, bob red mills, and of course King authors are great! looks amazing!
These look AMAZING! I’ll definitely be making some myself if I can find that blend! So glad I found your blog through Davida today 🙂
Yummy yummy!! I have to ask – what do you use to edit your photos! They are always so good!!
Sometimes you just gotta use the box! Time to stock up on my GF muffin mix…good thing I bought some after my TJ’s raid 😉