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Pumpkin Chocolate Chip Muffins Gluten Free

Irresistible Pumpkin Chocolate Chip Muffins Gluten Free Delight

Delight in these Pumpkin Chocolate Chip Muffins Gluten Free, combining cozy pumpkin sweetness with rich chocolate for a perfect autumn treat.
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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: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Can substitute 1 ¼ cups fresh pumpkin if pureed correctly.
  • 2 large Eggs For a vegan option, use 1/4 cup unsweetened applesauce instead.
  • 1/3 cup Coconut Oil Swap with melted butter or vegetable oil if desired.
  • 1/2 cup Brown Sugar Feel free to use light or dark brown sugar interchangeably.
  • 1/4 cup Granulated Sugar Adjust based on sweetness preference or omit for a less sweet muffin.
  • 1 teaspoon Vanilla Extract Consider adding almond extract for a fun twist.
  • 1 cup Gluten-Free All-Purpose Flour Make sure it includes xanthan gum for the best texture.
  • 1 teaspoon Baking Powder Always check freshness to ensure muffins rise perfectly.
  • 1/2 teaspoon Baking Soda Always check freshness to ensure muffins rise perfectly.
  • 1/2 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Ground Cinnamon For ease, substitute with pumpkin pie spice mix.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 cup Gluten-Free Chocolate Chips Feel free to replace with dark chocolate or nuts for a different flavor.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • Spoon or scoop

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or coat with 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 for about 2 minutes until smooth.
  3. In a separate bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and the warm spices: cinnamon, nutmeg, and ginger.
  4. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Fold in the gluten-free chocolate chips gently.
  6. Fill each muffin cup about ¾ full with batter.
  7. Bake for 18-20 minutes, checking with a toothpick for doneness.
  8. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 175kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing to keep muffins light and fluffy. Store in an airtight container at room temperature for up to 3 days.

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