Easy Gluten Free and Dairy Free Muffins

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Gluten Free Muffins

Here is the original post on these tasty muffins, www.5dollardinners.com

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

Update: I made a cake version with the same recipe.

Gluten Free Dairy Free Cake 

This post may contain AFFILIATE LINKS. Clicking through these links help to support the costs involved in running this blog and sometimes can help with other expenses. You can find my full disclosure under the DISCLOSURE TAB. Thanks!


  1. Tricia says:

    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!

    • Stacey says:

      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.

  3. Holli says:

    So glad I saw this on pinterest! I’ve always loved making muffins with a box of cake mix & can of pumpkin. I’ve just started with my gluten-free lifestyle, so I’m thrilled to not only know about this recipe, but that gf cake mix exists. Yay for Amazon, as we’re pretty limited on grocery stores here.

  4. Kate says:

    Fantastic discovery!! Thanks so much for posting this; the gfs at my house will be thrilled at this! Thanks again!

  5. Carmen Huot says:

    Has anyone tried using this recipe for a round cake? I would like to take this to our next Women’s Ministry meeting!

    • Stacey Lane says:

      No, I have not…but what a great idea! I think I will have my daughter try next week.

  6. Tiffany Koehn says:

    It says a 29 oz can. A regular can is 14 oz and that is what the picture looks like. I just want to make sure i use the right amount. Is it the regular 14 oz can or are there bigger cans?

    • Stacey Lane says:

      If using a GF mix use the 14 oz can, if making with a regular cake mix use 2 cans of 14 oz or one can of 20 oz. Tomorrow I am making a cake with the recipe.

  7. Michelle says:

    I just made these and did exactly what the recipe said to do and wasted 7$ on the mix and the pumpkin! These were terrible! Super thick as tasteless. I’m so upset that they turned out so bad. Don’t make these!

    • Stacey Lane says:

      I am sorry you didn’t like them. I just made a cake yesterday and love it. I did add pecans to mine.

  8. Judy says:

    Just wondering if anyone has switched out the yellow cake mix for the chocolate? Exact recipe except switching the type of gluten free cake mix?

    • Stacey Lane says:

      We have on occasion used a yellow mix, but it will need something added to it like raisins or nuts.

  9. Shelly Greybeck says:

    I followed the recipe but I used a GF yellow cake mix and added 1 egg, some pumpkin pie spice, cinnamon, dried cranberries and chopped pecans. They are divine, especially when warmed a bit with some butter!

  10. Cristina says:

    I’ve never used pumpkin anything, does it taste like pumpkin or the cake flavor. I really don’t like pumpkin, so I’m hoping…

  11. Leah says:

    These muffins were great! I used the vanilla cake mix and added dairy free chocolate chips, and I think I found my new breakfast! I’m the only one in my house that is dairy free but my kids love them! Thank you!

    • Stacey Lane says:

      Yeah! Sounds like you have a great mix.

    • Kathy says:

      Leah, I like this idea with the df choc chips. How do you think the addition of pumpkin pie spice mix would make it taste? I want to make these for after church coffee time..

  12. Erin says:

    Do you think this recipe would work with mashed banana instead of pumpkin?

    • Stacey Lane says:

      Maybe…not sure how many you would need to equal a can.

  13. JenI says:

    I made these tonight and they were great! I used the yellow cake mix and added 2 eggs and some cinnamon, nutmeg, and chocolate chips. I will definitely make these again.

  14. Mary Heard says:

    I made these and they were gooey. Tasty like they weren’t cooked on the inside and bottom but the toos were perfect. What did I do wrong? Too must pumpkin? What is the correct oz to use?

    • Stacey Lane says:

      Sometimes ovens vary with cook times…try cooking a little longer.

  15. Jennifer says:

    I will try this recipe ASAP. I use these products separately. I love this pumpkin recipe especially heading into fall can’t wait to try!

  16. Beth says:

    I just made these with a yellow gfree mix, 1 egg and dairy free chocolate chips. My boy took his first bite and immediately ask me to make more because they were so good.

  17. Rebecca says:

    Super yummy. Does anyone know the weight watchers points values on this recipe?

  18. Lynne says:

    These sound good but what size of tin of pumkin

  19. Patricia Walker says:

    I made the 2-ingredient GF Muffins:
    1 – King Arthur Gluten Free Yellow Cake Mix
    2 – 15 oz pumpkin
    5 handsful of Carob Drips
    I mixed it all together and put less than a tablespoon into a lined mini cupcake tin, baked them for 15 minutes; but, didn’t seem done, so I baked them 15 minutes longer [they are chewy and stuck to the paper. Next I put some mixture into a lined regular-sized muffin tin and baked for 30 minutes. Didn’t seem done, so I added 15 minutes. Chewy and sticks to the paper. Next, I put some mixture into a butter flavor Pam sprayed mini cake pan and baked for the 30 minutes. Didn’t seem done so I added 15 minutes. Chewy. Next, I put some mixture into a mini donut pan that was sprayed with butter flavored Pam and baked at 450 in the toaster oven. Perfectly browned and tastes better than the others. Next time I’ll use the toaster oven for all of them at 450 degrees or, maybe, heat the big oven to 450.

    I took pictures; but, was unable to paste them to my message.

  20. Candace says:

    I would only do it with vanilla cake mix. For me, maybe plain chocolate, but no chocolate with pumpkin. I don’t care for chocolate with fruit or anything else. Just me.


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