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Easy Gluten-Free Pumpkin Chocolate Chip Muffins (Best Recipe)

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These incredibly moist and tender gluten-free pumpkin chocolate chip muffins are so delicious that even gluten-free skeptics will be converted. Made with simple ingredients and ready in under 30 minutes, they’re perfect for fall mornings, brunch, or any time you crave a cozy treat.

Ingredients

Scale
  • 2 cups (280g) gluten-free all-purpose flour blend (e.g., King Arthur Flour Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (244g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil or avocado oil)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners. Lightly spray the liners with non-stick spray.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined (a few small lumps are fine). Do not overmix.
  5. Reserve about 2 tablespoons of chocolate chips for topping. Gently fold the remaining chocolate chips into the batter until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy warm or at room temperature.

Notes

For best results, let the batter rest for 10 minutes before baking to allow the gluten-free flour to absorb the liquid. Use room temperature ingredients. Measure flour correctly by spooning it into the measuring cup and leveling off. These muffins taste even better the next day.

Nutrition

Keywords: gluten-free muffins, pumpkin muffins, chocolate chip muffins, fall baking, easy muffins, gluten-free breakfast

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