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 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 some 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 beat the batter 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 muffins!
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 family at the holidays and visiting guests. What a lovely and delicious way to begin any day!
Key Ingredients for Chocolate Chip Pumpkin Muffins:
- Gluten-free flour blend or all-purpose flour
- Pumpkin pie spice or homemade spice blend (recipe included)
- Baking soda, baking powder, salt
- Canned pure pumpkin puree
- Sugar, brown sugar, oil
- Vanilla, chocolate chips
What if I don’t have pumpkin pie spice?
You can make your own … whisk together the following:
1-1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and pinch of ground cloves.
You can use a stand mixer, hand mixer, or beat together by hand if you choose. Whatever is easiest for you.
How to make Chocolate Chip Pumpkin Muffins:
- Whisk together the dry ingredients and spice
- Beat the eggs with pumpkin, sugars, oil, and vanilla
- Add flour mixture gradually, mixing well; fold in chocolate chips
- Fill muffin tins and bake 15 to 17 minutes
- Cool in pan 10 minutes then transfer to a wire rack to finish cooling
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Make these muffins with your favorite 1-for-1 style of gluten-free flour blend or you can save money by making your own blend!
- 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 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 pan 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 1-1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and a pinch of ground cloves.
Adapted from a Taste of Home recipe
Amount Per Serving: Calories: 224Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 25mgSodium: 189mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 3g
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This post was first shared in Oct 2018. The article was updated in 2020.