These gluten free pumpkin chocolate chip muffins are soft, moist, and perfect for fall. Combining the typical pumpkin spice flavors with rich chocolate chips make these a great dessert option. Break out the muffin pan and have these ready in less than an hour!
If pumpkin recipes are your thing, you have to try a gluten free pumpkin chocolate chip muffin. These are so delicious, even my non-gluten-free husband and kids devour them.
While pumpkin isn’t my go-to flavor for fall – I’m much more an apple person (especially in my gluten free apple crisp) – I will admit a soft spot for it in certain things. Like my pumpkin sweet potato soup, which is warm and cozy, or my gluten free chocolate chip pumpkin bread.
It was my love for the pumpkin bread that lead me to make it in muffin form. Bread is sometimes easier to make, but I love how muffins are already preportioned and easy to grab on the go.
And while these gluten free pumpkin muffins may celebrate the flavors of fall, you really can eat them all year round!
INGREDIENTS
- Gluten-free flour: I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour in this recipe. It’s available at most grocery stores and also online.
- Baking soda and baking powder: both of these help the muffins rise. Make sure they’re not old as they start to lose their effectiveness if they’ve been open for a long time.
- Spices: ground cinnamon, ginger, cloves, and nutmeg. I don’t use pumpkin pie spice blend as I like to have control over how much of each spice I put in. If you haven’t bought spices in a while, you’ll want to make sure they’re fresh as they’ll be more flavorful that way.
- Kosher salt: I use Diamond Crystal brand, which is less salty by weight than other brands. If you’re using a different brand of kosher salt, use a little less. If you’re using table salt, use half of the amount in the recipe. Or you can omit it if you want to use salted butter.
- Pumpkin puree: this recipe uses canned pumpkin – if you make your own, it may be denser and you might have to add some liquid (like milk or water) to make sure the muffins aren’t dry. Be sure not to get pumpkin pie filling as that will be sweeter.
- Maple syrup: this recipe uses real maple syrup, which contributes to the fall flavor. If you use more of a pancake syrup the flavor will be a little off.
- Butter: use softened unsalted butter – or if you want to use salted, omit the kosher salt in the recipe.
- Eggs: use two large-sized eggs.
- Vanilla extract: real vanilla extract is going to yield better flavor in this recipe than artificial, but the latter will also work if that’s what you have.
- Chocolate chips: this recipe uses semi-sweet chocolate chips. You could do either the regular size or mini chocolate chips would also work.
Kathy McAllen
Yummm