These gluten free pumpkin muffins are VERY easy to make because they only have 3 ingredients! I had seen a recipe on Pintrest for pumpkin muffins that just used a yellow cake mix and one can of pumpkin, so I decided to try it with a gluten free cake mix, but the texture was so grainy and I didn’t like it. So, I had the idea to mix cream cheese with it, and it made a big difference. I think they are still a little grainy, but not too bad. I’ve even had people who do not eat gluten free foods taste these and they really liked them, too. I hope that these will become a favorite for you as well. I am also including a recipe for cream cheese frosting, in case you would like to add that to the top of the muffins.
These are the only ingredients that you will need. In case you are wanting them to be lower fat, you can use the fat free cream cheese. I have used the fat free cream cheese for my pumpkin muffins, and they turned out just fine.
Since the only liquid used in this recipe is pumpkin and cream cheese, the dough will be really thick – more like cookie dough.
As you can see, I usually fill the muffin tin almost to the top because they do not raise very much.
As I said before they will not raise very much, so they are a very dense muffin.
Here is the finished gluten free pumpkin muffin! so delicious!
Now that I have you craving these wonderful muffins, here is the recipe!
GLUTEN FREE PUMPKIN MUFFIN RECIPE
INGREDIENTS:
Gluten Free Yellow Cake Mix
15 oz. Can of Pumpkin Puree
8 oz. Pkg. of Cream Cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- With a mixer, combine cream cheese and pumpkin puree until well blended.
- Add cake mix and mix well. The batter will be very thick – almost like cookie dough.
- Lightly grease muffin tins and fill them almost to the top because they will not raise very much.
- Bake for about 22 minutes or until knife inserted in center comes out clean.
- Makes about 18 muffins,
CREAM CHEESE FROSTING RECIPE
INGREDIENTS
8 oz. Cream Cheese (at room temperature)
1/4 Cup Butter (at room temperature)
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 Cups Powdered Sugar
INSTRUCTIONS
- Beat cream cheese and butter on medium speed until nice and fluffy. Do not overmix.
- Add vanilla extract and beat for a few more seconds, until well blended.
- Add cornstarch powdered sugar and beat on low speed until incorporated well, then increase speed to medium and beat until smooth and fluffy.
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