Description
Delight in these moist, fluffy Gluten Free Pumpkin Chocolate Chip Muffins, bursting with warm spices, rich pumpkin flavor, and melty chocolate chips in every bite. Perfect as a comforting breakfast or snack, they combine wholesome gluten-free flours and oats with natural sweetness from maple syrup and fresh pumpkin puree.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (270 grams) Gluten-free measure-for-measure flour
- 1 cup (90 grams) gluten-free rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 (15-ounce) can unsweetened pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 3 large eggs
Add-ins and Garnish
- 1 cup (180 grams) semisweet chocolate chips, plus more for garnish
- 2 Tablespoons (12 grams) rolled oats, for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit and line a 12-cup metal muffin pan with parchment paper liners, setting it aside for use.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, gluten-free rolled oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, orange juice, pure maple syrup, avocado or coconut oil, and eggs until the mixture is smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently until just nearly combined, then fold in 1 cup of the semisweet chocolate chips evenly throughout the batter.
- Rest the Batter: Let the batter rest for 30 to 60 minutes if possible, to improve fluffiness and texture. Alternatively, refrigerate the batter overnight if preparing in advance.
- Fill Muffin Cups and Add Toppings: Using a 1/4 cup ice cream scoop, portion batter evenly into muffin cups. Top each muffin with extra chocolate chips and a sprinkle of rolled oats for a decorative finish.
- Bake the Muffins: Bake at 375 degrees Fahrenheit for 20 minutes until a toothpick inserted comes out clean and muffins are golden on top.
- Cool and Serve: Remove from oven and cool muffins in the pan for 1 to 2 minutes before transferring them to a wire rack to cool completely. Repeat baking for remaining batter if necessary.
- Storage: Enjoy immediately or store muffins in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze muffins for up to 2 months.
Notes
- Letting the batter rest improves muffin texture by allowing the gluten-free flours to hydrate fully.
- You can substitute maple syrup with honey if preferred, but note this will change the flavor profile slightly.
- Using parchment paper liners prevents sticking and makes cleanup easier.
- For a nuttier flavor, consider adding chopped walnuts or pecans along with the chocolate chips.
- Ensure pumpkin puree is pure and not pie filling to avoid added sugars and spices.
- If avoiding oats, you may replace with additional gluten-free flour but texture will vary.
Nutrition
- Serving Size: 1 muffin
- Calories: 167 kcal
- Sugar: 10.5 g
- Sodium: 138.5 mg
- Fat: 5 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg
