Gluten-free Pumpkin Muffins

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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.


Pumpkin Muffins

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