This easy recipe for 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.
Photos and Recipe Updated October 2019
Gluten Free Pumpkin Chocolate Chip Muffins
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.
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Pumpkin spice in the morning, noon, and at night. Ok, maybe not night because I can’t drink coffee after 3 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 bread, 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 Gluten Free Apple Pie Bars is baking or some 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!
Key Ingredients in Gluten Free Pumpkin Muffins
- Pumpkin Purée – not pumpkin pie filling. I know it sounds redundant to say but even I’ve bought the wrong can 🤦🏻♀️
- Gluten Free Flour Blend + Xanthan Gum – if you use a flour blend that contains xanthan gum, omit the amount I called for in the recipe.
- Milk – use regular milk or unsweetened coconut milk beverage.
- Spices – I use allspice and cinnamon in these muffins. It’s just enough spice without over-powering the chocolate.
- Chocolate Chips – for dairy free, use a dairy free chocolate chip. You can use milk chocolate, semi-sweet, or dark chocolate here – your choice!
How to Make Pumpkin Chocolate Chip Muffins
Step 1. Preheat oven to 400 degrees and line a 12-cup muffin pan with paper liners (or spray with non-stick spray).
Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, allspice, cinnamon, and salt. Stir in the chocolate chips.
Step 3. In a separate bowl, whisk together the brown sugar, eggs, avocado oil, milk, pumpkin puree, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.
Step 4. Divide the batter equally between the 12 muffin cups and sprinkle with additional chocolate chips if desired.
Step 5. Bake at 400 degrees for 16-18 minutes or until cooked through. Cool in the pan for 5 minutes before cooling on a wire rack.
Tips For Making Gluten Free Muffins
- Make sure your eggs and liquid ingredients are room temperature. If you’re using leftover pumpkin puree that’s been refrigerated, make sure you bring that to room temperature too!
- Bake the muffins at 400º and not 350º. Muffins will rise faster and get that domed top if you bake them at a higher temperature.
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!
Other Gluten Free Muffins to Try:
Banana Nut Muffins (omit the nuts for nut-free!)
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Gluten Free Pumpkin Chocolate Chip Muffins
- 1 3/4 cups all-purpose gluten free flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips plus more for topping
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1/4 cup avocado oil or canola oil
- 1/4 cup milk see notes for dairy free
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- Preheat oven to 400 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, baking soda, allspice, cinnamon, and salt. Stir in the chocolate chips.
- In a separate bowl, whisk together the brown sugar, eggs, 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 400 degrees for 16-18 minutes or until cooked through. Cool in the pan for 5 minutes before cooling on a wire rack.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.