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Gluten Free Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins Gluten Free made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it.
  3. In a bowl, whisk together the dry ingredients: gluten free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, mix the canned pumpkin puree with brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. Fold in the chocolate chips carefully.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 18-20 minutes or until golden brown.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

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