4 Ingredient Gluten Free Pumpkin Muffins

dfDairy-FreegfGluten-FreevVegetarian

By Lee Funke

4 from 5 votes

Published 10/9/2019 • Updated 8/18/2024

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If you’re running low on baking ingredients, make these gluten-free pumpkin muffins! They are made with 4 ingredients including a quick bread mix you can get at the store. They are gluten-free, delicious, and the perfect fall treat!

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These 4 ingredient muffins are semi-homemade! I make them ever fall and they’re seriously the best. I’m not typically gluten-free by need, but I’ve fallen in love with the Simple Mills Banana Muffin and Bread Mix a gluten-free bread mix and it happens to be gluten free. All you need to do is use that mix and and then added a couple of simple 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, like pumpkin puree, warm fall spices, and eggs.

What You Need to Make these Semi-Homamde Healthy Pumpkin Muffins

• Gluten-Free Muffin Mix: Feel free to use your favorite gluten-free muffin or bread mix. The bread mix gives these muffins the perfect texture without needing to add baking powder or soda. We tested this recipe with 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 😀
• 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 flax eggs. Let us know if you give it a try!
• Pumpkin Puree: The canned pumpkin puree in this recipe gives the muffins a classic pumpkin flavor and 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! 

Variations

• mini chocolate chips
• chopped nuts
• white chocolate chips
• dried cranberries

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 wire 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 pan, we recommend using silicone muffin liners or paper muffin liners for easy removal!

How long do pumpkin muffins last in the fridge?

Once your muffins have cooled, pop them into an airtight container and store them at room temperature for up to 4 days. You can also freeze them for up to 3 months! We recommend flash-freezing the muffins on a baking sheet after they’ve cooled for a few hours to harden them. Then, add them to a freezer bag or airtight container. This helps the muffins stay separated when frozen!

Topper Ideas!

You can sprinkle on some pumpkin seeds, make a quick milk + powdered sugar glaze, or whip up an easy streusel topping! It’s totally up to you.

4 from 5 votes

4 Ingredient Gluten Free Pumpkin Muffins

You only need 4 ingredients to make these semi-homemade Gluten-Free Pumpkin Muffins! They're made with gluten-free banana bread mix, eggs, pumpkin pie spice, and pumpkin puree for the ultimate fall treat.

By: Lee Funke

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 10

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Ingredients 

1x2x3x

• ▢ 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.

Nutrition

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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