Gluten Free Pumpkin Chocolate Chip Muffins
Love pumpkins in the fall but not sure how to use them? These easy pumpkin chocolate chip muffins are a deliciously wholesome treat your family is sure to enjoy, whether it's for breakfast, a snack, or dessert. This recipe is not only gluten and dairy free but also uses no refined sugar, making it a healthier alternative for those mindful of ingredients. You can make this with fresh pumpkin puree in the fall or simply use canned pumpkin to enjoy this delightful flavor year-round! With warm spices like cinnamon and nutmeg complementing the rich chocolate chips and pumpkin, these muffins are the perfect way to celebrate the autumn season. Plus, they're easy to whip up, ensuring that even on the busiest days, you can have a batch of these scrumptious muffins ready to savor and share.
Equipment
- Mixing bowls
- Danish whisk
- Muffin tins
- Muffin liners
- Ice cream scoop
- Measuring cups and spoons
Ingredients
- 2 cups Gluten Free Flour Blend 330 g
- 1½ tsp Baking Powder 8 g
- ½ tsp Baking Soda 3 g
- ½ tsp Real Salt 4 g
- ¾ tsp Cinnamon 4 g
- ½ tsp Ginger 2 g
- ½ tsp Nutmeg 2 g
- ½ cup Coconut Oil 125 g
- ¾ cup Honey 245 g
- 2 Eggs
- 1 cup Canned Pumpkin 275 g
- ½ cup Chocolate Chips 80 g
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease muffin tins well or line with paper liners.
- In a medium bowl, sift and mix together gluten free flour, baking powder, baking soda, real salt, cinnamon, ginger, and nutmeg. Set aside.
- In a separate large bowl, whisk together canned pumpkin, melted coconut oil, honey, and eggs.
- Gradually add dry ingredients to the wet ingredients and mix until just combined. Do not over-mix the dough as that will result in a dense muffin.
- Fold in the chocolate chips.
- Scoop batter into muffin tins and pop in the oven for 20-25 minutes or until muffins pass the toothpick test.
- Let muffins cool and enjoy!
Notes
Store muffins in an airtight container and use within 4-5 days. You can also store muffins in the freezer using a freezer safe container or zip-loc bag for up to 3 months.
Reheat muffins by placing them on a baking sheet and setting in the oven at 350 degrees Fahrenheit for 5-10 minutes or until completely warm.