Description
These Gluten-Free Pumpkin Chocolate Chip Muffins are soft, fluffy, and bursting with warm fall flavors. Perfect for autumn mornings, cozy brunches, or Thanksgiving treats, they combine the natural sweetness of pumpkin with rich chocolate chips for the ultimate comfort food. The best part? They’re entirely gluten-free and incredibly easy to make, ensuring everyone at the table can enjoy a delicious, homemade muffin fresh from the oven.
Ingredients
-
1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
-
1 tsp cinnamon
-
½ tsp nutmeg
-
1 cup pumpkin puree
-
½ cup light brown sugar
-
¼ cup granulated sugar
-
2 large eggs
-
⅓ cup coconut oil (melted) or vegetable oil
-
1 tsp vanilla extract
-
1 cup semi-sweet chocolate chips
Instructions
-
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
-
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
-
In another large bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
-
Gradually add dry ingredients to the wet mixture and stir until just combined.
-
Fold in chocolate chips gently.
-
Divide batter evenly into muffin cups, filling each about ¾ full.
-
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool slightly before serving warm or at room temperature.
Notes
For extra flavor, add ¼ tsp ground cloves or allspice.
Substitute coconut oil with applesauce for a lighter version.
Store leftovers in an airtight container at room temperature for up to 3 days.