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Gluten Free Pumpkin Chocolate Chip Muffins on tray

Gluten Free Pumpkin Chocolate Chip Muffins

Matteo
These Gluten Free Pumpkin Chocolate Chip Muffins are moist, perfectly spiced, and bursting with rich chocolate chips in every bite. An easy, cozy fall bake that works for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten Free
Servings 12 muffins
Calories 195 kcal

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • spatula
  • wire cooling rack

Ingredients
  

  • 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 2 large eggs
  • 1 cup pumpkin purée (not pie filling)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup or honey
  • 1/3 cup neutral oil (avocado or sunflower)
  • 1/4 cup unsweetened milk (oat or almond preferred)
  • 1 tsp vanilla extract
  • 1/2–3/4 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  • In a large bowl, whisk together the eggs, pumpkin purée, brown sugar, maple syrup, oil, milk, and vanilla until smooth.
  • Slowly add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
  • Fold in the chocolate chips.
  • Scoop the batter evenly into the muffin cups. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  • Let muffins rest in the pan for 5 minutes, then cool completely on a wire rack.

Notes

Don’t overmix the batter gentle folding keeps the muffins light and soft. Use room temperature ingredients for best texture. Toss chocolate chips in a little flour to prevent sinking. Cool fully before storing to avoid soggy bottoms. Try variations like a dairy-free version, streusel topping, or mini muffins.

Nutrition

Calories: 195kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 3500IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword easy gluten free muffins, gluten free fall baking, pumpkin chocolate chip muffins
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