• chef janet

Gluten Free Pumpkin Muffins

Updated: Aug 30, 2019

When it comes to baking, I believe that from scratch is usually better that the box. But sometimes saving an extra few minutes of measuring ingredients makes it worth using a prepared mix. A vanilla cake mix works perfectly for pumpkin muffins. Add some pumpkin puree, pumpkin pie spices and molasses and you have super easy muffins. And they're dairy-free too. If you like “stuff” in your muffins you can add a half cup of chocolate chips or chopped nuts.

Makes  about 24 muffins


1 1/3 cup pumpkin puree (be sure it’s puree and not pumpkin pie filling) 1/2 cup oil 3 eggs, room temperature 1 tsp molasses 1 vanilla cake mix 1 tsp cinnamon a pinch each of ginger, nutmeg and ground clove

Pre-heat the oven to 350°

Lightly beat the pumpkin, oil, eggs and molasses together in a small bowl.

In a mixing bowl, stir the spices and cake mix together. Add the wet ingredients to the dry and beat on low for 30 seconds. Scrape down the sides of the bowl and beat on medium for 1 minute.

Pour into a lined muffin tin filling each one about 1/2 full.

Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean.

©2019 by Chef Janet, LLC