These Gluten-Free Chocolate Chip Pumpkin Muffins are the perfect way to begin your day when the weather is getting colder and autumn is in full swing. Packed with chocolate chips, they will satisfy even the most ardent chocoholics in your life!
These days anything with pumpkin pie spice in it is on the most popular list. Today I used it to flavor these muffins. It makes them taste like a delicious chocolate studded pumpkin cake!
I like using brown sugar in these muffins, it adds beautiful caramel notes to every bite. If you don’t have it handy, you can use all granulated sugar.
These muffins are incredibly easy to make, you can the batter all by hand if you want, but since my stand mixer is ready at all times on my counter, I used that. A hand mixer would work too. Use whatever you like just so long as you make these! LOL
I don’t have many muffin recipes on The Heritage Cook, which is surprising when you see how easily and quickly they come together. I need to add more to my to-do list!
I hope you give these Gluten-Free Chocolate Chip Pumpkin Muffins a try soon. They would be a lovely treat for visiting holiday family and guests. What a beautiful way to begin any day!
If you are looking for a fun holiday present for the foodies in your life, take a look at my newest cookbook, The Gluten-Free Instant Pot Cookbook. Pair it with an Instant Pot and you have the perfect gift!
Gluten-Free Chocolate Chip Pumpkin Muffins
Adapted from a Taste of Home recipe
Yield: 24 to 30 muffins
3 cups (360g) gluten-free flour blend or all-purpose flour
1 tbsp pumpkin pie spice *
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher or fine sea salt
4 large eggs
1 can (15 oz) solid-pack pumpkin puree (not pumpkin pie filling!)
1-1/2 cups (150g) granulated sugar
1/2 cup (50g) firmly packed brown sugar
1-1/2 cups vegetable oil
1/2 tsp pure vanilla extract
1-1/2 cups (10 oz) semisweet chocolate chips
Preheat oven to 400°F. Place paper liners in two regular sized muffin pans. Be prepared with another pan or buttered ramekins just in case you have leftover batter.
In a bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
In the bowl of your stand mixer, beat the eggs, pumpkin, both sugars, oil, and vanilla until smooth. Add the flour mixture gradually to the pumpkin mixture and mix well. Fold in the chocolate chips.
Fill muffin cups 3/4 full. Bake for 15 to 17 minutes or until a toothpick inserted near the center comes out clean. Do not over bake. Cool in the pans 10 minutes before transferring to a wire rack to finish cooling.
* In place of the Pumpkin Pie Spice you can blend your own. Whisk together 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice, and a pinch of ground cloves.
Create a New Tradition Today!