Gluten-Free Pumpkin Chocolate Chip Muffins

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Gluten-Free Pumpkin Chocolate Chip Muffins

These delicious gluten-free chocolate chip pumpkin muffins are super easy to make and taste like a million bucks. Moist, tender, delicious!

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Dessert

Cuisine: American

Keyword: chocolate chip pumpkin muffins, pumpkin muffins

Servings: muffins

Calories: 253kcal

Author: Jenny Levine Finke

Equipment

1 12-cavity muffin pan
12 muffin liners
2 bowls
1 whisk and/or spatula

Ingredients

2 cups gluten-free flour I used Bob’s Red Mill’s 1-to-1 Gluten-Free Flour - see notes
2/3 cup brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp ground ginger
1 large egg
1/3 cup vegetable oil I used avocado oil
¾ cup milk dairy-free works great
¾ cup canned pumpkin puree
¾ cup semi-sweet chocolate chips or dark chocolate chunks

Instructions

Preheat the oven to 375°F and line your muffin pan(s) with paper liners.
Whisk the flour (with xanthan gum), brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl.
Whisk the egg, oil, milk, and pumpkin puree in another bowl.
Add wet ingredients to the dry ingredients and mix with a whisk until well combined.
Fold in the chocolate pieces with a spatula.
Fill the prepared muffin pans about 2/3 full and bake for about 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffin should bounce back when gently pressed with your fingertip; that's when you know it's done.
Cool the muffins in the pan before enjoying them. Store leftover muffins in an airtight container at room temperature for 3-5 days or up to a month in the freezer.

Notes

About the Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour, which includes xanthan gum. If using another gluten-free flour blend that doesn't contain xanthan gum, add one teaspoon of it.

Spices: You can use two teaspoons of pumpkin pie spice instead of cinnamon, ginger, and nutmeg.

Dairy-Free: To make this recipe dairy-free, use a dairy-free milk alternative and dairy-free chocolate chips. I suggest Enjoy Life chocolate chips.

Vegan Alternative: To make the muffins vegan, use the dairy-free substitutes listed above and an egg replacer. I recommend Bob’s Red Mill Egg Replacer prepared with three tablespoons of water instead of the two the directions instruct. You can also use a flax egg by mixing one tablespoon of flax meal with three tablespoons of warm water. After mixing, let the flax-water mixture sit for five minutes. It'll turn into a gel and can be added to your recipe.

A Word About Pumpkin Puree: Be sure to use 100% canned pumpkin puree, not pumpkin pie mix or filling. Pumpkin pie mix or filling may contain gluten and yield vastly different results.

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