Gluten Free Pumpkin Chocolate Chip Muffins
These gluten free pumpkin chocolate chip muffins have the perfect amount of sweet and spice. They make the perfect fall breakfast.
Servings: 12
Print
Pin
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
For dairy free, use unsweetened coconut milk beverage and dairy free chocolate chips.
Recommended Products
Nutrition Information
Serving: 1g | Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 215mg | Fiber: 2g | Sugar: 23g
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.
Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!