Gluten Free Pumpkin Muffins

I haven’t posted a recipe in a while so I thought it was about time. I know pumpkin is usually associated with Fall and Thanksgiving but I thought why not make something with pumpkin now. Truth is, I had a can of pumpkin in my pantry that was about to expire and I didn’t want to waste it. I had everything to make these gluten free pumpkin muffins plus I needed an after school treat for the kids. I’m actually the only one who has to eat gluten free, but I really shouldn’t eat 18 muffins on my own so I decided to share with my family. The best part is that these muffins start with a cake mix making the whole recipe faster and easier.

Gluten Free Pumpkin Muffins with Orange Glaze



1 package yellow gluten free cake mix (15 ounces)
1 cup canned pumpkin
1/2 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon

Orange Glaze:
1 cup confectioners sugar
2 tablespoons orange juice
finely chopped pecans (optional)

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Preheat oven to 350 degrees. Line muffin tins with 18 cupcake liners. Place cake mix, pumpkin, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, about 45 seconds. Spoon the batter into the lined muffin cups, filling them two-thirds full. Bake until the tops spring back when lightly pressed with finger, 16-20 minutes. Remove from oven, transfer to wire rack and let cool.

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Whisk confectioners sugar and orange juice together in small mixing bowl to make the orange glaze.

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Spoon the glaze over the muffins and immediately sprinkle with optional pecans.

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Store the muffins for up to 3 days covered and for up to 2 months in the freezer.

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To say that my family loved them is an understatement. I was lucky to get one. I guess I should’ve hid one away for breakfast the next day. Maybe I’ll make make more this week and freeze them. No one looks in the freezer.

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