Description
These Pumpkin Chocolate Chip Muffins are a delicious gluten-free treat perfect for fall or any time you crave a cozy, spiced snack. Made with pumpkin puree and warm spices, combined with melty gluten-free chocolate chips, these muffins offer a moist, flavorful bite with a tender crumb. They are quick to prepare and baked to perfection, making them ideal for breakfast, dessert, or an afternoon pick-me-up.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Additional
- 1/2 cup gluten-free chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger thoroughly to distribute the leavening agents and spices evenly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins remain light and fluffy.
- Fold in Chocolate Chips: Carefully fold the gluten-free chocolate chips into the batter using a spatula to spread them evenly without deflating the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Down: Let the muffins cool in the tin for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not overmix the batter as it can make the muffins dense.
- You can substitute the coconut oil with melted butter or another neutral oil if preferred.
- Ensure your gluten-free flour blend contains xanthan gum or a similar binder for proper texture.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To make these muffins vegan, substitute eggs with flax eggs and ensure the chocolate chips are dairy-free.
