My mom, who is gluten-intolerant, was who highly recommended to me Trader Joe’s Gluten Free Pumpkin Muffin Mix. I’m so glad that she did, and now I am highly recommending it to you. The first notable thing about these pumpkin muffins is how intensely flavorful they are…
…with ramped up pumpkin flavor and loads of those rich, fall spices.
Although they’re not necessary, I love the addition of semi-sweet chocolate chips to these Trader Joe’s Gluten Free Pumpkin Muffins. You might remember my Pumpkin Chocolate Chip Bread recipe that I posted last year. I’m still impressed by how perfectly chocolate chips complement the flavors of pumpkin and fall spices in pumpkin breads and muffins.
The second notable thing about this Trader Joe’s Gluten Free Pumpkin Muffin Mix is the generously sized muffins it makes. I think that most people when they’re making a batch of muffins plan to make 12, because, well, that’s the number that a standard muffin pan yields. What I ended up (and my mom reported the same result for her) was 12 nicely-sized standard muffins, plus enough to make one extra-large muffin, which I simply baked in a Pyrex dish alongside the other muffins.
Remember, this boxed mix can also be made into a loaf of bread, which I haven’t tried, but plan to in the near future.
What I have tried is this box mix made in the form of muffins, and I was ever so pleased with the results.
One Two of these muffins for breakfast with a glass of milk? Yes, please!
The third notable thing about these Trader Joe’s Gluten Free Pumpkin Muffins is their moist, rich, and yet fluffy texture, all with a gorgeous and toothy crumb. I don’t think anyone would guess that these delectable muffins are gluten free if you didn’t tell them. But if you’re not into the gluten free version, then there’s also a regular gluten version of Trader Joe’s Pumpkin Bread & Muffin Baking Mix.
To make these rockin’ muffins, all you’ll need is one box of Trader Joe’s Gluten Free Pumpkin Bread & Muffin Mix, vegetable oil, 2 eggs, and water. Again, I highly recommend the optional add-in of 1/3 to 1/2 cup of semi-sweet chocolate chips. If you fill the muffins tins about 3/4 full, then you can use a standard-sized 12-muffin pan, plus one oven-proof large ramekin or Pyrex dish to make one larger muffin to bake alongside the other 12 muffins. By the way, Trader Rater mentioned that they tested this recipe with olive oil and vegetable oil, and were pleased with both options, saying that the olive oil gave the bread extra richness…I plan to use olive oil next time that I make these.
Here’s the printable recipe for Trader Joes GF Pumpkin Muffins:
- 1 full package of Trader Joe's Gluten Free Pumpkin Bread & Muffin Baking Mix
- 2 large eggs
- ½ cup of vegetable oil or olive oil
- 1 cup of water
- Optional: ⅓ to ½ cup of semi-sweet chocolate chips
- Preheat oven to 350°F.
- Lightly grease a standard 12-muffin pan with butter or cooking spray, plus one large oven-proof ramekin or Pyrex dish.
- Combine eggs, oil, water in a large bowl, and then add mix. Fold together with rubber spatula until batter is smooth, approximately 1 to 2 minutes. Fold in optional chocolate chips until well distributed in batter.
- Portion batter into lightly greased muffin tins and extra ramekin, about ¾ full.
- Bake at 350°F for 18 to 20 minutes.
I highly recommend Trader Joe’s Gluten Free Pumpkin Bread & Muffin Mix, and I’m awarding it 5 out of 5 stars. I bet you’ll love the great taste and the ease of preparation!
*All opinions are my own, and I received no samples, payments, or financial incentives from Trader Joe’s for comments or links in this article.
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