One-Bowl Gluten Free Pumpkin Muffins
If you’re going to make any fall treat this season, these gluten-free pumpkin muffins are a must have! This is a no-hassle recipe, which means you dump all your ingredients into one single bowl, mix it up and you're on your way. These gluten free pumpkin muffins are moist, fluffy and packed with that classic pumpkin spice flavor. These pumpkin spice muffins are easy to make, made with simple ingredients and freeze really well, too!
Ingredients
For the Muffins:
- 3 eggs or egg substitute for vegan/plant-based version
- 2 tablespoons maple syrup
- 1 can pumpkin purée 15-ounce
- 1 ¾ cups gluten free Flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup plain fat free yogurt or vegan/plant based yogurt
Filling:
- 3/4 cup cream cheese or vegan/plant based cream cheese
Instructions
- Mix together all muffin ingredients minus the cream cheese. This is a dump recipe which means you do not need to separate the wet and dry ingredients. Just mix it all up in one bowl.
- Add to large muffin tin. Batter makes 6 large muffins.
- Bake on 375 for 25 mins.
- Core the center and fill with cream cheese!
Nutrition
Calories: 426kcalCarbohydrates: 77gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 506mgPotassium: 297mgFiber: 8gSugar: 46gVitamin A: 11146IUVitamin C: 3mgCalcium: 234mgIron: 4mg
Tried this recipe?Let me know how it was!