4 Ingredient Gluten Free Pumpkin Muffins
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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“Fast, easy, and delicious! Such a great one for when i want to bake something but not take a ton of time!” – Alli
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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!