4 Ingredient Gluten Free Pumpkin Muffins

4 from 5 votes
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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! Gluten Free Pumpkin Muffins on a cutting board

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!  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! Gluten free pumpkin muffin ingredients in a bowl

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!
Gluten free pumpkin muffin batter in a pan

Other Healthy Pumpkin Recipes

4 from 5 votes

4 Ingredient Gluten Free Pumpkin Muffins

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!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 10
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Optional Add-Ins


  • 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.


Calories: 150 kcal, Protein: 5 g, Fat: 7 g, Fiber: 4 g, Sugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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October 14, 2013 5:50 pm

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 🙂

October 14, 2013 5:09 pm

Yummy yummy!! I have to ask – what do you use to edit your photos! They are always so good!!

October 14, 2013 3:21 pm

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 😉

October 14, 2013 3:10 pm

Only 4 ingredients? At first I thought that the title of this post was a joke ;), but I am so happy to see that it is not! 🙂

October 14, 2013 11:32 am

Ahh I have failed so many times already this season too!! Most of the time mine end up too dry when I try a GF version. Thanks for this recipe! I will be trying it ASAP!

October 14, 2013 9:33 am

Nothing wrong with a little baking mix! Glad they turned out and you got your pumpkin! P.S. Thank you for including my tomato soup last week in your soup round-up! 🙂

October 14, 2013 9:15 am

how have I never heard of KING ARTHUR?!

October 14, 2013 8:47 am

O LOVE easy & few ingredients! 🙂

October 14, 2013 6:49 am

These look delicious! Would you believe I haven’t had ANY pumpkin yet this season?!

October 14, 2013 5:44 am

yum yum yum! can’t wait to try this!

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