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Every now and then, I need to make a simple breakfast for everyone. We love a southern breakfast, so my family is used to grits, eggs, and bacon. However, there are some mornings where I need something that can be cooked quickly (we’re up around 5:30am over here). These gluten-free muffins are so moist and warm for a quick breakfast morning.
Gluten-free Pumpkin Muffins
- Gluten-free muffin mix (1 box)
- 1 can of pumpkin puree
- 3 eggs
- 6 tablespoons of melted butter
- 1 cup of milk
- ½ tblsp ground cinnamon
- ½- 1 tsp vanilla extract
- ½ tsp nutmeg or allspice (your choosing)
In a large bowl, combine all of the ingredients and stir until everything looks smooth and well blended.
Pour mixture into well-oiled muffin tins, halfway.
Bake in a preheated 375-degree oven for approximately 20 minutes.