Easy Gluten Free Pumpkin Muffins

My weekend muffin experiment using a box cake mix as the base… super easy, just a few ingredients, stir, bake.

easy pumpkin muffines

I’ve been experimenting in the kitchen with gluten free shortcuts for awhile now. I like baking from scratch, but sometimes it’s nice to whip up muffins or cupcakes on the fly and in a hurry too. Boxed cake mixes can be your friend when you have the time crunch happening or when you’re low on certain ingredients and the nearest store that carries a wider range of gluten free baking necessities is an hour away.

Fortunately, more and more gluten free items are showing up on store shelves, I hope that eventually I won’t have to travel to a special store or place an order online for every.single.thing that I want to have in the pantry, but I’ll be able to run to the local grocery two minutes away from my house and just grab whatever it is I ran out of.

Here’s the recipe for what I did this time around;

Easy Gluten Free Pumpkin Muffins
Yields 12
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 gluten free box cake mix (I used a Betty Crocker gluten free yellow)
  2. 1 can of pureed pumpkin
  3. 1 teaspoon pumpkin pie spice (or more, depending on how spicy you like your pumpkin!)
  4. 2/3 cup water
  5. 1/2 cup chocolate chips (optional)
Instructions
  1. preheat oven to 350F
  2. spray muffin tin with no-stick spray or line with papers and then spray those, whichever you prefer
  3. In a large bowl mix together all ingredients
  4. divide mixture evenly into the 12 muffin cups
  5. bake for 30 minutes
  6. Enjoy! Great for breakfast or just a snack on an Autumn day.
Notes
  1. **make sure you get the 100% pureed pumpkin and not pie filling - the cans are very similar and often next to each other on the shelves ;-)
Cooking with Zen http://www.cookingwithzen.com/
These were a little chewier than I would have liked, something about the texture wasn’t what I wanted. I’ll have to think of something I can do differently – maybe gingerale instead of water and a few walnuts mixed into the batter will bring it around. I’m open for suggestions in the comments.

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About Loretta

Work at home mom of four boys, accurate transcriptionist, passionate cross stitcher, constant writer, and finder of lost shoes...

Comments

  1. Hello! I am always excited to find another gluten free blog! I was thinking about trying a gluten free cake mix and a can of pumpkin and see how it turned out. Glad to know it’s a good plan :) I think I will frost mine with a maple cream cheese frosting and serve as cupcakes!

  2. they definitely would work as cupcakes, and maple cream cheese sounds yummy!

  3. I’ve never tried gluten free products but the maple cream cream cheese sound really good and I’m going to try it !

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