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Pumpkin Chocolate Chip Muffins Gluten Free

Pumpkin Chocolate Chip Muffins Gluten Free for Fall Bliss

Delightful gluten-free Pumpkin Chocolate Chip Muffins, perfect for busy fall mornings, come together in 15 minutes for a cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Gluten-Free
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree homemade puree from fresh roasted pumpkin works wonders
  • 2 large Eggs or use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg)
  • 1/3 cup Coconut Oil melted butter can be used as an alternative
  • 1/2 cup Brown Sugar or use white sugar for a different texture
  • 1/4 cup Granulated Sugar omit for a less sweet muffin if desired
  • 1 tsp Vanilla Extract vanilla bean paste or almond extract can substitute
  • 1 1/2 cups Gluten-Free All-Purpose Flour choose a blend that includes xanthan gum
  • 1 tbsp Baking Powder ensure it’s fresh for optimal rising
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt balances sweetness
  • 1 tsp Ground Cinnamon pumpkin pie spice can be a substitute
  • 1/4 tsp Ground Nutmeg can be left out if unavailable
  • 1/2 tsp Ground Ginger fresh ginger can add a bolder flavor
  • 1 cup Gluten-Free Chocolate Chips dark or semi-sweet chips can also be used
Optional Additions
  • 1/2 cup Chopped Nuts add extra crunch and nutty flavor
  • 1 cup Dried Cranberries or Raisins can be swapped for chocolate chips
  • Additional Spices adjust spices based on preference

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
  3. In a separate bowl, mix gluten-free flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Fold in the gluten-free chocolate chips until evenly dispersed.
  6. Spoon the batter into the muffin cups, filling each about ¾ full.
  7. Bake in preheated oven for 18-20 minutes or until a toothpick comes out clean.
  8. Let cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For extra moisture, replace some coconut oil with sour cream or yogurt. Store muffins in an airtight container for up to 3 days or freeze for up to one month.

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