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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Snack
Cuisine: American
Keyword: gluten free pumpkin muffins
Servings: 10
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: 150kcal | Protein: 5g | Fat: 7g | Fiber: 4g | Sugar: 8g