4 Ingredient, Gluten Free, Pumpkin Chocolate Chip Muffins

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You’ve probably seen the super-easy pumpkin muffins/bars you can make using just a spice cake mix and a can of pumpkin.

Because it’s such an easy recipe to make, I wanted to whip up a batch for some friends coming over for dinner that are on a gluten-free diet. But normal cake mix with white flour in it isn’t gluten free. So I quickly needed a substitution for this easy recipe and tried something new. Turns out these gluten-free pumpkin muffins are just as easy and delicious as the originals with

**Gluten Free White Cake Mix (I used Wegmans store brand)

**15 oz can of pumpkin

**2 1/2 tsp. of Pumpkin Pie Spice

**1 12 oz bag of semi-sweet chocolate chips (dark chocolate chips also work!)

**Cupcake paper liners for your muffin tin (you can get the reusable silicone ones like I used over on Amazon!)

Mix the gluten free white cake mix with 2 and 1/2 teaspoons of pumpkin pie spice (you will want to be sure you add plenty of pumpkin pie spice because you have to add that flavor to the vanilla cake mix).

After those dry ingredients are fully mixed, add the 1 can of pumpkin. Stir it well (it will be thick) and fold in the chocolate chips.

Scoop evenly into un-greased silicone baking cups. If you use paper cupcake liners, you should give each a quick spray of cooking oil. Bake at 350 degrees for 30 minutes.

This recipe is enough to make a dozen delicious pumpkin chocolate chip muffins. Be sure to store them in an airtight container or they will quickly dry out.

This recipe makes a moist muffin perfect for the fall season. If you want a gluten-free option for pumpkin treats, you will get great results with these chocolate chip pumpkin muffins!

Check out this similar recipe for Frosted Pumpkin Bars!