Simple Way to Gluten Free Pumpkin Muffins No Sugar

Pumpkin Crunch Cake (Gluten Free)

Not only are these moist and tender muffins made without any flour, they also contain no eggs, no sugar, and no oil.

Recipe Summary Pumpkin Crunch Cake (Gluten Free)

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Ingredients | Gluten Free Pumpkin Muffins No Sugar

cooking spray

2 (15 ounce) cans pumpkin puree

1 (12 fluid ounce) can evaporated milk

3 eggs

½ cup white sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground allspice

1 (15 ounce) package gluten-free yellow cake mix

1 cup butter, melted

2 cups chopped pecans, divided

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.

Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Info | Gluten Free Pumpkin Muffins No Sugar

prep: 10 mins cook: 45 mins total: 55 mins Servings: 12 Yield: 1 9x13-inch cake

TAG : Pumpkin Crunch Cake (Gluten Free)

Fruits and Vegetables, Vegetables, Squash,