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Several gluten free pumpkin chocolate chip muffins on a cooling rack.
5 from 1 vote

Gluten Free Pumpkin Chocolate Chip Muffins

These delicious gluten free pumpkin chocolate chip muffins are the perfect breakfast treat for Fall! They are tender and moist with loads of chocolate chips and pumpkin spice.
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 8
Calories: 251 kcal

Ingredients

Instructions

  • Preheat oven to 400 °F (204 °C) degrees. Line 8 muffin cups with paper liners.
  • In a large bowl, combine flour, baking powder, salt, pumpkin pie spice, and sugar. Whisk together well and set aside.
    1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Pumpkin Pie Spice, ⅔ Cup (132 g) Sugar
  • In a second bowl, whisk the egg until frothy.
    1 (50 g) Egg
  • Add the pumpkin puree, oil, milk, and vanilla to the beaten egg. Whisk together until smooth.
    ¾ Cup (183 g) Pumpkin Puree, 3 Tablespoons (40 g) Oil, 2 Tablespoons (24 g) Non Dairy Milk, ½ teaspoon Vanilla
  • Pour the wet ingredients into the bowl with the dry ingredients. Fold together about 10 strokes until combined.
  • Fold in the chocolate chips, reserving about 1 tablespoon for topping the muffins.
    ½ Cup (105 g) Mini Chocolate Chips
  • Scoop the batter into the prepared muffin tin. Fill the cups to the top. Sprinkle the tops with the remaining chocolate chips and the coarse sugar. Allow the muffins to rest for 10 minutes before baking.
  • Bake in preheated oven for 5 minutes. Reduce temperature to 350 °F (177 °C) degrees and cook an additional 20-22 minutes until the tops spring back when gently poked.
  • Remove from oven and cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool.

Notes

STORAGE: Allow muffins to cool completely before storing.  Place them in an airtight container lined with a paper towel on the bottom.  Store in the refrigerator for up to 4 days.