Gluten-Free Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are sure to bring in all the cozy fall-vibes. Filled with pumpkin, sweet spices and mini chocolate chips, they check all of the boxes when it comes to fall baking. Plus, they’re gluten-free when you use Bob’s Red Mill 1:1 Gluten-Free Flour!

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Does anything say “welcome fall” like pumpkin muffins?? Come to think of it, it seems that any kind of baking represents the welcoming in of the fall season. Whether it’s pumpkin cheesecake, apple crisp, or even these pumpkin chocolate chip muffins, you can almost taste the coming cooler weather.

When it comes to baking muffins, I am a huge proponent for simple and straight forward. If we can keep the ingredients to a minimum, the prep time short and the baking process straight forward, I am all for it! The great news is that these gluten-free pumpkin chocolate chip muffins meet all of those requirements (and they taste amazing!).

Ingredients

As promised, here is your simple ingredient list:

• Pumpkin puree (obviously…)
• Coconut oil
• Brown sugar – or coconut sugar if you prefer
• Eggs
• Vanilla extract
• Maple syrup
• Gluten-free flour
• Pumpkin pie spice
• Baking soda
• Salt
• Chocolate Chips

Making the Pumpkin Chocolate Chip Muffins

Making these muffins is a quick process that can typically be done in 10 minutes or less.

To start, you’ll want to add the wet ingredients and brown sugar to a medium-size mixing bowl. Once you’ve added the pumpkin puree, coconut oil, brown sugar, eggs, vanilla and maple syrup to a mixing bowl, stir to combine.

Next, you’ll add the flour (I love using Bob’s Red Mill 1:1 Gluten-Free Baking Flour), pumpkin pie spice, baking soda and salt to the mixing bowl.

*Quick note here: this is where people often tell you to add the dry ingredients to a separate bowl and then slowly add to the wet ingredients. This is honestly such an unnecessary step most of the time….plus, does anyone actually follow that direction?? I promise to tell you if this is ever an extremely important step in a recipe, but that time is not today.

Back to our recipe. Now that you’ve added the dry ingredients to the mixing bowl, you’ll want to mix until just combined. Making sure to avoid over-mixing as this can make the muffins tough and chewy.

Now you can fold in your chocolate chips, if you choose to add them. I prefer to use mini semi-sweet chocolate chips in these muffins!

You will then bake the pumpkin chocolate chip muffins at 375 for 15-17 minutes, or until you can stick a toothpick in the center of them and it comes out clean.

Enjoy Your Gluten-Free Pumpkin Chocolate Chip Muffins!

That’s it! These muffins are honestly so simple and easy to make. Plus, they always make my house smell absolutely heavenly! If you’re looking for a simple, delicious fall muffin recipe, you will definitely want to try these muffins!

Gluten-Free Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are sure to bring in all the cozy fall-vibes. Filled with pumpkin, sweet spices and mini chocolate chips, they check all of the boxes when it comes to fall baking.

• 1 C Pumpkin puree
• 1/4 C Coconut oil (melted)
• 2 Eggs
• 1 tsp Vanilla extract
• 1/2 C Brown sugar (or coconut sugar, if preferred )
• 2 tbsp Maple syrup
• 1 ¼ C Gluten-free flour
• 2 tsp Pumpkin pie spice
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 C Chocolate chips

1. Heat oven to 375°F and prepare a muffin tin.

2. Add pumpkin puree, coconut oil, eggs, brown sugar, vanilla extract and maple syrup to a mixing bowl. Stir to combine.

3. Next, add gluten-free flour, baking soda, salt and pumpkin pie spice to the mixture. Stir until just combined.

4. Fold in chocolate chips, if using.

5. Divide the batter into muffin tin, using cookie scoop (or a measuring cup / large spoon).

6. Bake the muffins for 15-17 minutes, or until you can insert a toothpick in the center and it comes out clean.

7. Allow the muffins to rest in the pan until cooled.

8. Store in an airtight container 3-5 days, or in refrigerator / freezer.

*Although made with gluten-free flour, you should be able to substitute with all purpose flour. 

Breakfast, Dessert

Gluten Free, Muffin, Pumpkin