Healthy snacks

4 INGREDIENT GLUTEN FREE PUMPKIN MUFFINS

4 INGREDIENT GLUTEN FREE PUMPKIN MUFFINS

To your favorite gluten-free muffin mix to make these delicious 4 INGREDIENT GLUTEN FREE PUMPKIN MUFFINS that the whole family will love! 

I can’t tell you how many times I’ve attempted a gluten free pumpkin muffin recipe this fall and failed miserably. All I want it a gluten free pumpkin muffin that’s not ugly and tastes delicious. Fail fail fail. I finally gave in a purchased a gluten free muffin mix (the King Arthur’s brand), so that I could make my own pumpkin version by adding only a few ingredients to the mix! 

What I used was: the gluten free muffin mix, an egg, pumpkin puree, and a little almond milk. That was my base…4 main ingredients.

To get that lovely spicy fall flavor, I of course added some Pumpkin Pie Spice and for kicks…a handful of mini dark chocolate chips.

So really- it was more than 4 ingredients, but you get my jiff!

I am really happy with how they turned out. Extremely moist, fluffy, and not ugly! They also tasted good, which of course matters the most, right?

Because I am a chocolate lover, I added a chocolate/coconut oil drizzle to the top I simply mixed about 2 tablespoons of mini dark chocolate chips and about a teaspoon of coconut oil. I nuked it for about a minute and voila…you have the perfect chocolate sauce to top your muffins with.

I love how moist these ended up without ANY oil or butter! Thank you pumpkin puree.

#winning

I’m so sad this entire batch is already gone. sigh.

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4 INGREDIENT GLUTEN FREE PUMPKIN MUFFINS


  • Author: Lee Hersh
  • Total Time: 32 minutes
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Ingredients

Scale
  • 1 package of King Arthur’s Gluten Free Muffin Mix
  • 1 cup pumpkin puree
  • 3 eggs, large
  • 1/2 cup almond milk, unsweetened
  • Optional add ins: 1t-2t pumpkin pie spice, ½ cup mini dark chocolate chips

Instructions

  1. First, preheat oven to 375ºF and line a muffin tin with paper liners. Then, lightly spray with nonstick cooking spray (this will prevent the muffins from sticking to the paper liners).
  2. In a medium size bowl, whisk eggs. After this,add in milk and pumpkin puree and mix again. Next, add in gluten free muffin mix and mix until there are no more lumps.
  3. Add in optional ingredients such as pumpkin pie spice or chocolate chips.
  4. Now Fill each muffin about ¾ of the way full.
  5. Bake at 375ºF for 18-22 minutes or until you do the toothpick test and it comes out clean!

Notes

Option to add ½ cup chocolate chips!

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes

Guess I’ll just have to make more!

Lee Hersh

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