Go Back
+ servings
Gluten-free chocolate chip muffins on a wooden cutting board.
Print Recipe
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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Keyword: gluten free pumpkin muffins
Servings: 10
Author: Lee Funke

Ingredients

Optional Add-Ins

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