Gluten Free Pumpkin Chocolate Chip Muffins
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!
Servings 12
Equipment
- Muffin liners
- A muffin tin
- A stand mixer or large bowl with a hand mixer
- Toothpicks (to check bread for doneness)
Ingredients
- 2.25 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp powdered ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 15 oz canned pumpkin puree not pumpkin pie filling
- ⅓ cup maple syrup
- 1 stick butter softened
- 2 large eggs
- ½ tsp vanilla extract
- 1.5 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Place muffin liners in each cup of a muffin tin and set aside.
- In a medium sized bowl, combine the flour, baking soda, baking powder, salt, and spices. Stir with a wooden spoon or spatula to combine. Set aside.
- In a large bowl, (or using a stand mixer), mix the pumpkin puree, eggs, vanilla extract, maple syrup, and softened butter until well combined, making sure there are no large lumps of butter and scraping the sides with a spatula as necessary.
- Pour the flour mixture into the pumpkin mixture, stirring until just combined. Add the chocolate chips and stir until well incorporated.
- Use a spoon or cookie scoop to scoop out some of the batter into each lined muffin cup, filling them as equally as possible.
- Place the muffin tin into the oven and set the timer for 15 minutes. Rotate the muffin tin 180 degrees and cook another 15 minutes, or until a toothpick inserted into several muffins comes out clean.
- Once cooked, take the muffins out of the muffin pan and let cool them cool for 5 to 10 minutes before serving.
Notes
- Measure the flour by scooping it into the measuring cup with a spoon. When the flour is in a container it tends to settle and be more dense, so if you just scoop it out from the container or bag you will get denser, drier muffins.
- The wet ingredients will mix together better if everything is slightly warmed, or at least at room temperature. Make sure the butter is softened, the maple syrup is room temp or slightly warm, and the eggs aren't chilled. To help raise the temperature of eggs that were kept in the fridge, place them in a bowl or cup of warm water first thing before you start making the recipe.
- When combining the wet ingredients, go slow at first! They will tend to splatter if they are in too small or short of a bowl. Mix them together until they are well blended, upping the speed of the mixer a little bit at a time as necessary.
- When checking for doneness, check the middle muffins with a toothpick first as those tend to be the muffins that take the longest to bake.