This Easy Gluten Free Pumpkin Chocolate Chip Muffin Recipe is filled with pumpkin puree, fall spices and chocolate chips. They bake up tall and are soft and fluffy. Perfect for cool, fall mornings.
FOR MORE GLUTEN-FREE RECIPES, TRY THESE TRIED-AND-TRUE RECIPES. FOR GLUTEN-FREE PEANUT BUTTER COOKIES, GLUTEN-FREE FUDGE BROWNIES AND GLUTEN-FREE SUGAR COOKIES. MY CLASSIC GLUTEN-FREE CHOCOLATE CHIP COOKIES ARE ALSO ALWAYS A HIT!
When the weather gets cooler, there’s nothing better than a soft, spiced pumpkin muffin with a cup a coffee in the morning. It’s one of my favorite ways to start my days in the fall months. My kids love them for breakfast, dessert and snacks! Whether you enjoy these gluten free pumpkin muffins breakfast or dessert, they’re sure to become your new favorite recipe.
I have tested this recipe many times to get it just right! I’ve included all my tips and tricks for perfect pumpkin muffins in this blog post. They’re the perfect balance of sweet and spice, moist but not too moist and a hint of chocolate. What’s not to love?!
Ingredients for Gluten Free Chocolate Chip Pumpkin Muffin
- 1 3/4 Cup Gluten-Free Flour– I recommend using a high quality 1:1 ratio gluten-free baking four that contains xanthan gum. *see below
- 1 Cup White Sugar-I use organic cane sugar but white granulated sugar is just fine.
- 1/2 Cup Brown Sugar-Brown sugar gives the muffins a great texture.
- 1 tsp Baking Soda– This helps the muffins rise.
- 1/2 tsp Salt– Balances out the sweet.
- 2 tsps Cinnamon, 1/4 tsp Ground Cloves, 1/4 tsp Nutmeg-Perfect blend of fall spices.
- 2 Eggs-Eggs are key to getting the right soft, fluffy texture of these muffins. I don’t recommend using flax eggs. For an egg substitute, I would opt for something like Bob’s Red Mill egg replacer.
- 1 15 ounce can Pure Pumpkin Puree-Be sure to use 100% pure canned pumpkin and not pumpkin pie filling.
- 1/2 Cup Butter or Refined Coconut Oil melted-Any neutral flavored oil will work! I also like to use melted butter.
- 1 tsp Vanilla Extract– I use Watkins Vanilla Extract. A good quality vanilla extract is a must in my opinion. You can definitely taste the difference!
I used Bob’s Red Mill gluten-free flour for these gluten-free pumpkin muffins. Personally, it is my favorite cup for cup gluten-free all-purpose flour blend made with rice flour. A cup for cup gluten-free flour blend is one that already has starches and xanthan gum added to it.
Cup for cup (or 1 for 1) flour blends makes gluten-free baking so much easier! Make sure you do not add any extra xanthan gum to your flour if it already has it in it. If you do, your muffins will be super gummy! Not all gluten-free flour blends are created equal so keep that in mind when choosing a flour!
Some other great brands are Pillsbury Gluten-Free flour and King Arthur Gluten-Free Flour Blend. Another thing to keep in mind with gluten-free baking is to weigh your flour instead of using a measuring cup. Or use a spoon to scoop the flour into the measuring cup, being careful not to pack the flour into the cup. Please do not scoop the flour out of the bag with your measuring cup. If you do you could get more flour than the recipe calls for.
This muffin recipe is also dairy-free friendly (another win!). I and a few other members of my family are sensitive to dairy as well, so I often make dairy-free versions of these recipes.
Simply swap out the butter for refined coconut oil (or your oil of choice) or a dairy-free butter. The chocolate chips are optional (but who doesn’t love chocolate chips?!). You can easily substitute your favorite dairy-free brand, mine is Enjoy Life.
How To Make Gluten Free Pumpkin Chocolate Chip Muffin
- Preheat oven to 375 F and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium mixing bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- Using a large scoop evenly distribute the batter into each well. I feel mine 3/4 full or you can fill them until nearly full to give them a nice puffy dome.
- Bake for 20-22 min or until a toothpick inserted into the center of a muffin comes out clean.
Storing/Freezing Gluten-Free Pumpkin Chocolate Chip Muffins
Like most gluten-free baked goods, these delicious muffins are the best the day they are made. They can be stored in an airtight container at room temperature for up to 2 days-if they last that long!
To freeze, let the muffins cool completely before transferring to a freezer bag or sealed container for further storage. Frozen muffins will keep for up to 2 months.
Can I use pumpkin pie spice?
Yes! You can easily use 2 ½ teaspoons pumpkin pie spice in place of the individual spices.
Can I use an egg substitute?
I mentioned this earlier, but eggs are key to getting the right soft, fluffy texture of these muffins. I don’t recommend using flax eggs. For an egg substitute, I would opt for something like Bob’s Red Mill egg replacer.
Can I use something in place of the sugar in these pumpkin muffins?
Sugar is a key ingredient for the correct texture and structure of these muffins. Some reviewers have used coconut sugar in place of the brown sugar with good results. I haven’t experimented with many other sugar substitutes but it you do, leave me a comment below to help others!
Can I use this recipe to make a loaf instead of muffins?
Yes! I do this all the time and we love it.
AND THERE YOU HAVE IT! I HOPE YOU ENJOY THESE MUFFINS AS MUCH AS WE DID! HAPPY BAKING 🙂
- 1 3/4 Cup Gluten-Free All Purpose Flour
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 2 Eggs
- 1 15 ounce can pure Pumpkin Puree
- 1/2 Cup Melted Butter (or Refined Coconut Oil)
- 1 tsp Vanilla Extract
1.Preheat oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the GF flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil or melted butter and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not overmix, just stir until everything is incorporated into the batter.
5. Using a large scoop, evenly distribute the batter into each well.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.