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Pumpkin Chocolate Chip Muffins Gluten Free

Irresistibly Fluffy Pumpkin Chocolate Chip Muffins Gluten Free

Delight in these gluten-free pumpkin chocolate chip muffins that are fluffy and full of autumn flavor, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Pumpkin Puree Freshly cooked pumpkin can be used.
  • 2 large Eggs No suitable substitutes recommended.
  • 1/2 cup Coconut Oil Can replace with vegetable oil or melted butter.
  • 1/2 cup Brown Sugar Consider using half maple syrup for deeper flavor.
  • 1/2 cup Granulated Sugar Can substitute with more brown sugar if desired.
  • 1 teaspoon Vanilla Extract No substitutes suggested.
  • 1 1/2 Gluten-Free All-Purpose Flour Include xanthan gum in the blend or use a specialized mix.
  • 1 teaspoon Baking Powder Ensure it’s fresh for optimal results.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Adjust spices to taste.
  • 1/4 teaspoon Nutmeg Adjust spices to taste.
  • 1/4 teaspoon Ginger Adjust spices to taste.
  • 1 cup Gluten-Free Chocolate Chips Semi-sweet or dark chocolate can be swapped.

Equipment

  • Oven
  • muffin tin
  • mixing bowl
  • Whisk
  • sifter
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or grease each cup.
  2. In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
  3. In another bowl, sift together the gluten-free flour, baking powder, baking soda, salt, and spices.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the gluten-free chocolate chips evenly.
  6. Divide the batter among the muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Keep muffins in an airtight container at room temperature for freshness. Freeze for later enjoyment.

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