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Easy Gluten-Free Pumpkin Chocolate Chip Muffins

gluten-free pumpkin chocolate chip muffins - featured image
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These Kid-Approved Gluten-Free Pumpkin Chocolate Chip Muffins are soft, tender, packed with warm pumpkin spice, and studded with melty chocolate chips in every single bite. They’re the kind of muffin that makes you forget they’re gluten-free.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (preferably Bob’s Red Mill 1-to-1 Baking Flour)
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (canola or melted coconut oil work too)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (dairy-free if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, pumpkin pie spice, and salt until well combined and clumps are broken up.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Add the chocolate chips and fold them in with a few gentle strokes until evenly distributed. Reserve a handful to sprinkle on top if desired.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when gently pressed.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not overmix the batter. Let the batter rest for 5 minutes before baking for better rise. Use room temperature eggs. Measure flour by spooning into the cup and leveling off. Check baking soda freshness. For best texture, reheat in a 300°F oven for 5-7 minutes. Muffins taste even better the next day.

Nutrition

Keywords: gluten-free, pumpkin, chocolate chip, muffins, fall, kid-friendly, easy

Find it online: https://lucastable.com/easy-gluten-free-pumpkin-chocolate-chip-muffins/