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Pumpkin Chocolate Chip Muffins Gluten Free

Delicious Pumpkin Chocolate Chip Muffins Gluten Free Treats

A delightful blend of pumpkin and chocolate, these Pumpkin Chocolate Chip Muffins Gluten Free are easy to make and perfect for a cozy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Provides moisture and natural sweetness; fresh pumpkin can be used.
  • 2 large Eggs Binds everything together; flax eggs work as a good vegan alternative.
  • ⅓ cup Coconut Oil (melted) Adds richness and moisture; can be swapped with vegetable oil or melted butter.
  • ½ cup Brown Sugar Brings deep sweetness and moisture; coconut sugar is a great less refined option.
  • ¼ cup Granulated Sugar Enhances sweetness; feel free to omit for less sweetness.
  • 1 teaspoon Pure Vanilla Extract Boosts flavor depth; essential ingredient.
  • 1 ½ cups Gluten-Free All-Purpose Flour Provides structure; exploring other gluten-free blends may yield different results.
  • 1 teaspoon Baking Powder Acts as a leavening agent; ensure it’s fresh.
  • ½ teaspoon Baking Soda Helps with rising; freshness is key.
  • ¼ teaspoon Salt Elevates flavors; don’t skip this.
  • 1 teaspoon Ground Cinnamon Adds warmth; pumpkin pie spice can be a substitute.
  • ¼ teaspoon Ground Nutmeg Contributes seasonal flavor; can use more cinnamon instead.
  • ¼ teaspoon Ground Ginger Provides additional spiciness; can be omitted.
  • 1 cup Gluten-Free Chocolate Chips Introduces sweetness; dark chocolate or cocoa nibs are options.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or Scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, and melted coconut oil, then add brown sugar, granulated sugar, and vanilla extract until smooth.
  3. In a separate bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix until evenly distributed.
  4. Gradually pour the dry ingredients into the wet ingredients and mix gently until just combined.
  5. Fold in the chocolate chips carefully, ensuring they are evenly distributed without deflating the batter.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gCholesterol: 40mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

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

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