These gluten free pumpkin chocolate chip muffins have the perfect amount of sweet and spice. They make the perfect fall breakfast.
This is a sponsored post written by me on behalf of New England Coffee for IZEA. All opinions are 100% mine.
Last month, I shared my gluten free yellow cake donuts with you, which I made to help celebrate New England Coffee’s Centennial year. Coffee and donuts are always a hit but let’s face it, you can’t eat donuts every day!
A breakfast staple you don’t have to feel as guilty about eating every day? Muffins. Now I’m not saying muffins are a health food (unless you make them a health food), they’re just more socially acceptable to eat on the regular. If you’re eating your breakfast at work, chances are you might get comments on what you’re eating. I’d rather have someone say “wow you sure do love muffins” then hear them say “donut again, ay?”
Or maybe you don’t care what anyone thinks of your food choices when eating in front of them so go ahead and eat all the donuts. More props to you.
New England Coffee is continuing their Centennial celebration into the fall season by thanking extraordinary people with their signature fall coffee flavors: Pumpkin Spice and Caramel Apple.
You guys, I am a pumpkin coffee loving kind of girl. It’s one of my all-time favorites (second to that pistachio flavor New England Coffee had back when I was 16…). The fact that I can make it any time I want at home is kind of dangerous.
And by dangerous, I totally mean awesome.
Pumpkin spice in the morning, noon, and at night. Ok, maybe not night because I can’t drink coffee after 4 anymore (which makes me feel like, incredibly old btw). Hey grandma, I’ll now be enjoying that after dinner decaf with you.
The pumpkin spice flavored coffee goes so well with these gluten free pumpkin chocolate chip muffins. Actually, it’ll go well with any fall pumpkin treats. If you need some extra inspiration, try my pumpkin chocolate chip bread, pumpkin muffins, pumpkin dip with PIE FRIES, pumpkin french toast muffins, or the newest kid on the block –> pumpkin banana bread!
Too much pumpkin not enough apple? The caramel apple coffee must be for YOU. Dunk one of my apple cider donuts into it and you will be in pure apple bliss. Or sip on it while a batch of slow cooker apple butter or slow cooker apple sauce is bubbling away making your house smell like fall and all things delicious.
Either coffee you choose will be a winning choice. Enjoy!
PS BIG NEWS. I’m also having a little caffeine fueled giveaway to go along with these gluten free pumpkin chocolate chip muffins! One lucky winner will receive a seasonal gift basket from New England Coffee which contains 3 bags of their coffee, two 12-count boxes of single serve coffee, two mugs, AND a coffee scoop! This prize is valued at $52 – that’s a lot of coffee! You can view the sweepstakes details at the end of the post.
Update 10/13/16 – This giveaway is now CLOSED. The winner is Amy C. Congrats Amy!
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IF YOU LOVE THIS RECIPE FOR gluten free pumpkin chocolate chip muffins, BE SURE TO FOLLOW ME ON SOCIAL MEDIA SO YOU NEVER MISS A POST:
- 1 3/4 C all-purpose gluten free flour
- 1 tsp xanthan gum
- 1 C granulated sugar
- 1/2 C brown sugar
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 C dairy-free mini chocolate chips (plus more for topping)
- 2 large eggs, room temperature
- 1/4 C avocado oil (or canola oil)
- 1/4 unsweetened coconut milk
- 1 C pumpkin puree
- 1 tsp vanilla extract
- Preheat oven to 375 degrees and line a 12-cup muffin pan with paper liners (or spray with non-stick spray).
- In a large bowl, whisk together the flour, xanthan gum, granulated sugar, brown sugar, baking soda, allspice, cinnamon, and salt. Stir in the mini chocolate chips.
- In a separate bowl, whisk together the eggs, avocado oil, milk, pumpkin puree, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.
- Divide the batter equally between the 12 muffin cups and sprinkle with additional chocolate chips if desired.
- Bake at 375 degrees for 18-20 minutes or until cooked through. Cool in the pan for 5 minutes before cooling on a wire rack.
Regular milk can be used in place of the coconut milk.
Amount Per Serving:Calories: 181 Total Fat: 11g Carbohydrates: 12g Protein: 10g