Gluten Free Pumpkin Chocolate Chip Muffins
These Gluten-Free Pumpkin Chocolate Chip Muffins are a perfect blend of cozy fall flavors and indulgence, making them an irresistible treat for any time of year. Packed with the warm spices of cinnamon, nutmeg, and ginger, these muffins are made with a moist pumpkin puree base and studded generously with semi-sweet chocolate chips for the ultimate flavor combination. Designed to be both gluten-free and effortlessly delicious, this recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 25 minutes. Perfect for breakfast, a midday snack, or dessert, these fluffy and tender muffins are sure to satisfy pumpkin lovers and chocolate enthusiasts alike. Easily stored for days, they’re a delightful, allergen-friendly choice for any gathering.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
Fold the chocolate chips into the batter, distributing them evenly.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Enjoy these Gluten Free Pumpkin Chocolate Chip Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 504.2 g | 183% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 312.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
