GFCF Pumpkin Muffins

This was one of the first Gluten Free recipes I made.  The funny thing is it is still one of the best ones I have! It makes a huge batch of Pumpkin Muffins.  I freeze the extras for quick breakfasts!  We absolutely love them!  I have a house full of pumpkin fans.

It is the perfect time of year to bake a batch and enjoy the smells of fall!

Pumpkin Muffins

Pumpkin Muffins GFCF Printable version

  • 4 Cups Gluten Free Pancake Mix
  • 2/3 cup Gluten Free Oats
  • 2/3 cup granulated sugar
  • 1 tsp cinnamon
  • 1 cup raisins (optional)
  • 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
  • 3 large eggs
  • 1/4 cup milk ( I used almond)
  • Streusel Topping (See Below)

Preheat oven to 400 degrees. Paper line or grease 24 muffin cups

Combine baking mix, oats, sugar , and cinnamon (raisins optional) in a large bowl.DSCN2264

Combine the Pumpkin Pie Mix, milk, and eggs in a separate bowl.DSCN2266 Stir Pumpkin mix into oat mix just until moistened.DSCN2268 Spoon batter into prepared muffin cups filling ¾ of the way full. Sprinkle with streusel topping.DSCN2271 Bake for 14-16 minutes of until wooden pick inserted in center comes out clean. Remove from pans to wire rack, cool slightly and serve warm.

Streusel Topping

  • 3 tbsp GF flour (I used some of the baking mix)
  • 3 tbsp Brown Sugar
  • ¾ tsp cinnamon
  • 2 TBSP Margarine

In small bowl mix together all ingredients. Cut in butter with a fork or pastry blender. Mix until crumbly.DSCN2269 This is the BEST Pumpkin Muffin recipe I have ever found. I have tried others, but this is the BEST!

Remember to use the Pumpkin Pie Mix not just the Canned Pumpkin.

**This recipe contains egg**

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  1. This is too easy to make. I will surely make this one later on. I will surprise my mom with these cupcakes. It is perfect if I add some cream cheese frostings.

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