Gluten Free Pumpkin Chocolate Chip Muffins Recipe
These gluten-free pumpkin chocolate chip muffins are moist, delicious, and perfect for a fall treat. Enjoy the comforting flavors of pumpkin spice and chocolate in every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Fill each muffin liner about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, sprinkle the tops of the muffins with a little cinnamon sugar before baking.