Hey guys! Today I want to share a recipe with you that I was recently introduced to. Someone brought the most amazing pumpkin muffins to work a couple of weeks ago and I just had to have the recipe! I was actually shocked to find out that they were gluten free. These were seriously the best pumpkin muffins I have ever had! The recipe can be changed to make them where they’re not gluten free, but I promise you won’t know the difference. I made these last night, so I could share them with you. I’m warning you it’s hard not to eat more than one!
This recipe makes 12 muffins. You can also add in any extras that you want, like nuts, chocolate chips, white chocolate chips, anything you can imagine!
Gluten Free Pumpkin Muffins
1 box Better Crocker Gluten Free Yellow Cake Mix
1 can pumpkin puree
3 large eggs
1 tablespoon pumpkin spice
1 teaspoon vanilla
*The original recipe calls for 1 cup of pumpkin and 1 stick of butter. I made it a little bit healthier (and also dairy free) by using the whole can of pumpkin and not using the butter. *
Pre-heat oven to 350 degrees and line a muffin tin with paper liners. Or you can spray it with nonstick spray, but make sure you spray it really well.
Put all of the ingredients into a bowl and mix until combined. (I use a stand mixer.) *If you want to add any extras, do it now!
Pour into a muffin tin until almost full. You want to fill it almost to the very top.
Sprinkle each muffin with cinnamon and sugar. (2 tablespoons sugar, ¾ teaspoon)
Bake for 15-17 minutes. They are finished when a toothpick comes out clean.
I hope you try these! They are amazing!