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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.

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

Instructions

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