Pumpkin Chocolate Chip Muffins (Gluten-Free)

Gluten-Free Pumpkin Chocolate Chip Muffins are the ultimate fall treat. These moist, fluffy muffins are packed with warm pumpkin spice flavors, studded with melty chocolate chips, and naturally gluten-free. Whether you’re enjoying them as a sweet breakfast, snack, or dessert, they bring the cozy flavors of autumn to your kitchen in the most delicious way possible.

Pumpkin puree adds a lovely moisture to these muffins while the blend of cinnamon, nutmeg, and cloves creates that classic pumpkin spice flavor we all know and love. The chocolate chips give these muffins a sweet, decadent twist that makes them perfect for any time of day. The best part? They’re gluten-free, but you’d never know it by the taste and texture! These muffins are soft, tender, and fluffy—everything a muffin should be, without the gluten.

I love making these muffins when the weather starts to cool, and pumpkins are everywhere. The warm spices and rich pumpkin flavor fill the house with the smell of fall, and every bite is a burst of chocolatey, pumpkin goodness. They’ve become a family favorite in my house, and they always disappear fast!

Why You’ll Love These Gluten-Free Pumpkin Chocolate Chip Muffins

1. Gluten-Free, but Super Soft: These muffins have a soft, moist texture without any of the dryness that sometimes comes with gluten-free baking.
2. Perfect Fall Flavors: With the pumpkin, warm spices, and chocolate chips, these muffins are packed with fall flavors that feel cozy and indulgent.
3. Easy to Make: This recipe uses simple, everyday ingredients, and comes together quickly—perfect for those who want a quick and delicious treat.
4. Naturally Sweetened: Pumpkin puree adds natural sweetness, so these muffins don’t rely on too much sugar, making them a bit healthier.
5. Customizable: You can easily adjust this recipe by adding nuts, seeds, or even swapping out the chocolate chips for something else.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 18-22 minutes
• Total time: 30-35 minutes
• Yield: 12 muffins

Nutritional Information (per muffin)

• Calories: 210 kcal
• Carbs: 28g
• Protein: 4g
• Fat: 10g
• Fiber: 3g
• Sugar: 14g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

To make these delicious Gluten-Free Pumpkin Chocolate Chip Muffins, you’ll need the following ingredients:

For the Muffins:

• 1 ¾ cups gluten-free all-purpose flour (ensure it’s a 1-to-1 gluten-free flour blend that contains xanthan gum or a similar binder)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup brown sugar (or coconut sugar for a natural option)
• ¼ cup vegetable oil (or melted coconut oil for a dairy-free option)
• ¼ cup milk (dairy or plant-based, like almond milk or oat milk)
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips (ensure they’re gluten-free)

Optional Add-Ins:

• Chopped nuts: Add a handful of walnuts or pecans for a bit of crunch.
• Pumpkin seeds: Sprinkle some on top for extra texture and a lovely presentation.
• Dried cranberries: For a fall twist, add ¼ cup of dried cranberries.
• Extra spices: Add a pinch of ground ginger or cardamom for an extra spicy kick.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups with non-stick spray. Set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. These dry ingredients are the base of your muffins and will give them structure and flavor.

Step 3: Mix the Wet Ingredients

In a separate medium-sized bowl, whisk together the pumpkin puree, eggs, brown sugar, oil, milk, and vanilla extract until the mixture is smooth and well combined. The pumpkin adds moisture and sweetness to the muffins, while the oil helps keep them tender.

Step 4: Combine the Wet and Dry Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined—don’t overmix, as this can make the muffins dense. The batter should be thick but smooth.

Step 5: Fold in the Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the batter. Be careful not to overmix at this stage, as you want the muffins to remain light and fluffy. If you’re adding any extra ingredients like nuts or cranberries, fold them in at this point as well.

Step 6: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full. You can sprinkle a few extra chocolate chips or pumpkin seeds on top of each muffin for added texture and presentation.

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are fine, but there shouldn’t be wet batter). The tops of the muffins should be lightly golden and set.

Step 8: Cool and Serve

Once the muffins are done, remove them from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature, and enjoy with a drizzle of maple syrup or a cup of coffee!

How to Serve

• Fall Breakfast or Brunch: These muffins make the perfect cozy breakfast or addition to a fall brunch. Serve them alongside scrambled eggs, yogurt, or a smoothie for a complete meal.
• Snack Time: These muffins are perfect for an afternoon snack or packed in a lunchbox for a sweet, wholesome treat.
• Dessert: For a more indulgent treat, serve these muffins warm with a dollop of whipped cream or a drizzle of melted chocolate.

Additional Tips for Success

1. Use High-Quality Gluten-Free Flour: Make sure to use a good-quality gluten-free flour blend that contains xanthan gum or another binder. This helps give the muffins structure and prevents them from being too crumbly.
2. Don’t Overmix the Batter: Overmixing the batter can lead to dense muffins. Stir the ingredients until just combined for light, fluffy muffins.
3. Add Extra Moisture: If you want extra moist muffins, consider adding a tablespoon of applesauce or yogurt to the wet ingredients.
4. Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can alter the flavor and texture of the muffins.
5. Make It Dairy-Free: To make these muffins dairy-free, simply use plant-based milk (like almond or oat milk) and replace the oil with melted coconut oil.

Recipe Variations

These gluten-free pumpkin chocolate chip muffins are incredibly versatile. Here are a few fun variations to try:

1. Pumpkin Spice Muffins:

For a more traditional pumpkin muffin, omit the chocolate chips and increase the spice blend. Add ½ teaspoon of ground ginger and a pinch of cardamom to intensify the warm, spicy flavors.

2. Nutty Pumpkin Muffins:

Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture. The nuts pair beautifully with the pumpkin and spices.

3. Cranberry Pumpkin Muffins:

For a tangy twist, fold in ¼ cup of dried cranberries. The tartness of the cranberries complements the sweet pumpkin and chocolate flavors perfectly.

4. Vegan Pumpkin Chocolate Chip Muffins:

To make these muffins vegan, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons of water). You can also use plant-based milk and coconut oil instead of dairy milk and vegetable oil.

5. Double Chocolate Pumpkin Muffins:

For chocolate lovers, stir ¼ cup of cocoa powder into the dry ingredients and increase the sugar to ¾ cup. This will create a rich, chocolatey muffin that pairs beautifully with the pumpkin.

Freezing and Storage

Storing Leftovers:

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also keep them in the refrigerator for up to a week if you prefer.

Freezing:

These muffins freeze beautifully! To freeze, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to a freezer-safe bag or container, and they’ll keep for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave or oven.

Special Equipment

• Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
• Mixing Bowls: You’ll need two mixing bowls—one for the dry ingredients and one for the wet ingredients.
• Spatula or Wooden Spoon: Use a spatula or wooden spoon to gently fold the batter without overmixing.
• Cooling Rack: Once baked, transfer the muffins to a cooling rack to help them cool evenly.

Frequently Asked Questions

1. Can I use regular all-purpose flour instead of gluten-free flour?

Yes, if you don’t need the recipe to be gluten-free, you can substitute regular all-purpose flour for the gluten-free flour. The muffins should still turn out soft and delicious.

2. Can I use canned pumpkin pie filling?

No, it’s important to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the muffins.

3. Can I make these muffins vegan?

Yes! You can easily make these muffins vegan by using flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) in place of regular eggs. Use plant-based milk and coconut oil for a fully vegan option.

4. Can I reduce the sugar in this recipe?

You can reduce the sugar if you prefer a less sweet muffin. Try reducing the brown sugar to ¼ cup and use dark chocolate chips, which are less sweet than semi-sweet chips.

5. How can I make sure my muffins are fluffy and not dense?

Be sure to avoid overmixing the batter—stir just until the wet and dry ingredients are combined. Also, using a high-quality gluten-free flour blend with a binder like xanthan gum will help create a fluffy texture.

Conclusion

These Gluten-Free Pumpkin Chocolate Chip Muffins are the perfect fall treat. With their warm pumpkin flavor, rich chocolate chips, and fluffy texture, they make for a cozy, comforting breakfast or snack. Whether you’re gluten-free or simply love pumpkin, these muffins are sure to become a new favorite in your home.

The recipe is quick, easy, and incredibly versatile, so feel free to get creative with add-ins like nuts, cranberries, or extra spices. And don’t forget—they freeze well, so you can always have a batch on hand for whenever you need a sweet, pumpkin-filled treat.

I hope you enjoy making (and devouring) these muffins as much as I do! Let me know how they turn out and if you try any fun variations.

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