Lauren’s Gluten-Free Pumpkin Muffins

pumpkin muffins in a muffin tin, sprinkled with powdered sugar

Easy gluten-free pumpkin muffins. These are a family favorite. Make a double batch and  freeze for up to 3 months – I promise they won’t last that long ; ) 



1 c pumpkin puree

1/4 c vegetable oil

1/4 cup almond milk (can be substituted with coconut milk)

2 eggs

3/4 c packed brown sugar

1 tsp. pumpkin pie spice

1 tsp. vanilla (gluten-free)

1 1/2 c gluten-free Bisquick (pancake mix) 


1. Preheat oven to 350°

2. Mix pumpkin puree, oil, milk, vanilla, and eggs in a large bowl

3. In a separate bowl, combine brown sugar, pumpkin pie spice, and gf Bisquick

4. Mix well until all ingredients are fully incorporated

5. Prepare a muffin tin by buttering all sides and coating lightly with the gluten-free Bisquick

6. Scoop mixture into prepared muffin tins. Bake 24 – 26 minutes or until a toothpick comes out clean.

7. Cool for 5 minutes, then transfer to a cooling rack to cool completely. Sprinkle with confectioners sugar 



These are also great with 1/2 cup semi-sweet chocolate chips added.

If you make this recipe for mini muffin tins you’ll get about 3 dozen minis. Cook time is 10-13 minutes.

These are a family favorite. I bake a big batch and package them individually to freeze. When ready to serve I pop them into the microwave for 15-30 seconds. 

Keywords: gluten free, pumpkin muffins, gluten free pumpkin muffins, easy pumpkin muffins,

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