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Easy Gluten Free and Dairy Free Muffins

Gluten Free Muffins

Here is the original post on these tasty muffins,

I have found that it is easier to tell people what I can eat, then go through the list of what I can’t.  This post is for all my dear friends who want to share a morning muffin and coffee with me!

Gluten Free Muffins:Two Ingredients

Open the cake mix and dump into a mixing bowl, then open the can of pumpkin and dump into the bowl. Now mix together. I use two spoons to drop the mix into a greased muffin pan. Bake at 350 for 25 minutes. This will make 12 muffins.

Next week I am going to try adding a few extras like nuts or butterscotch chips to the mix. Gluten free cake mixes usually require a lot of butter, I love that I can skip the butter in this recipe. Since we don’t follow the directions on the cake mix these muffins are also dairy free. Which at my house means everyone can eat these!!!

Now grab that dusty can of pumpkin puree hiding in the back of your pantry and enjoy some yummy muffins. (P.S. If you only buy pumpkin on the end caps at Thanksgiving, look in the baking aisle near the canned pie filling)

Thanks so much Tricia for sharing!

Gluten Free



  1. Just two ingredients and gluten free! Oh hooray for easy AND delicious. Wonderful, Stacey!

  2. Dee Johnson says:

    I made these for breakfast today. I made 2 different versions, chocolate and pumpkin spice (yellow cake mix w/ 1 TBSP pumpkin pie spice). They were a huge hit, especially with my kids! Since we were having them for breakfast, I added Chia seed and molasses to both batches to make them healthier. They were very moist. Thanks!

    • Yeah Dee! So glad your kids liked them. They have become a weekly staple at my house. The past few batches I have used fresh puree from some pumpkins I cooked down in the fall.


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