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Pumpkin Chocolate Chip Muffins Gluten Free

Gluten-Free Pumpkin Chocolate Chip Muffins Your New Fall Favorite

Indulge in these Gluten-Free Pumpkin Chocolate Chip Muffins, a delightful fall treat that balances pumpkin and chocolate perfectly.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 can Canned Pumpkin Puree Fresh pumpkin can also be used, needing about 1 1/4 cups prepared for this recipe.
  • 2 large Eggs For a vegan version, substitute with flax eggs.
  • 1/3 cup Coconut Oil (Melted) Vegetable oil or melted butter work as substitutes.
  • 1/2 cup Brown Sugar Granulated sugar can be used but may alter flavor and moisture.
  • 1/4 cup Granulated Sugar Alternative sweeteners can be used, but no direct substitutes are suggested.
  • 1 cup Gluten-Free All-Purpose Flour Check other gluten-free flour blends for xanthan gum for binding if substituting.
  • 1 tsp Baking Powder Always ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Ensure it's fresh for optimal rise.
  • 1/2 tsp Salt No substitutions necessary.
  • 1 tsp Ground Cinnamon Adjust quantities based on preference.
  • 1/4 tsp Nutmeg Adjust quantities based on preference.
  • 1/4 tsp Ginger Adjust quantities based on preference.
  • 1 cup Gluten-Free Chocolate Chips For variety, consider using dark chocolate or carob chips.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin.
  2. Whisk together the canned pumpkin puree, eggs, and melted coconut oil until smooth. Add brown sugar, granulated sugar, and vanilla extract, blending well.
  3. In a separate bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk thoroughly.
  4. Gradually add dry ingredients to wet mixture, folding gently until just combined. Do not overmix.
  5. Fold in gluten-free chocolate chips until evenly distributed.
  6. Spoon the batter into muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool muffins in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 2gSodium: 100mgPotassium: 180mgFiber: 4gSugar: 14gVitamin A: 160IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for 5-7 days or freeze for up to a month.

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