This easy recipe for gluten free pumpkin chocolate chip muffins has the ideal amount of sweetness and spice that can be prepped in a few simple steps, baked, and ready to eat in just 30 minutes. They have a tender, soft texture that’s enriched with chocolate throughout. These gluten free muffins make the perfect breakfast to have with a steaming hot cup of coffee on a crisp fall morning.
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
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.
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” than 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. You do you and people should keep their eyes on their own plate anyways!
If you need some extra pumpkin inspiration, try my pumpkin chocolate chip bread, pumpkin bread, or pumpkin banana bread! There’s also 3 different loaves of pumpkin bread in my cookbook, The Gluten Free Quick Breads Cookbook.
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. I like to use my Nightshade Free Flour Blend in muffins. It absorbs the liquid really well without additional resting time. This flour blend also gives the muffins a nice soft texture that’s not crumbly or gritty.
- 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. If you prefer, you could sub the allspice and cinnamon with Pumpkin Pie Spice.
- 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 in 4 Simple Steps
Step 1. Mix the dry ingredients together and stir in the chocolate chips.
Step 2. Whisk the wet ingredients together.
Step 3. Combine the wet and dry ingredients and stir until the flour is fully incorporated.
Step 4. Divide the batter equally between the 12 muffin cups and bake!
Tips For Baking 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!
- Room-temperature ingredients will help the muffins rise better and bake more evenly. This will also help ensure you get a nice muffin top instead of a sad, flat muffin.
- 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.
More Gluten Free Muffins to Try:
Banana Nut Muffins (omit the nuts for nut-free!)
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Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients
- 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
Instructions
- 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.
Notes
- Omit the xanthan gum if your flour blend contains it.
- For dairy free, use unsweetened coconut milk beverage and dairy free chocolate chips.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
May family love these pumpkin chocolate chip muffins. I make your GF muffin and GF sweet bread recipes all the time. The BEST hands down. Both of my grandson enjoy the special treat of Grandma makes for them the morning after weekend hockey games and tournaments. Love love your recipes❤️❤️
Made this for my daughter and family. They loved them!! (I kept some for us too.)😊 They enjoyed them on a road trip as both my grandsons had hockey games out of state. I absolutely love your gf recipes!!! Thank you!!!
Thanks Darla – so happy to hear your family loved them. And thanks for your kind words about my recipes! 🙂 🙂 🙂
Did you mean 1/4 “cup” for unsweetened coconut milk? Is that milk the one in the cartons in the fridge section or the ones in the can?
Thanks!
Yes, thanks for catching that! I use the coconut milk in the cartons but canned would work too.