Moist gluten free pumpkin muffins filled with chewy oats and semisweet chocolate chips to warm you up this fall.
For some reason every year I can’t seem to get through August before I’m baking up pumpkin goodies and lighting pumpkin scented candles. And yet I balk at Hobby Lobby for having all their Autumn decor out. I want to hold out for summer but fall just draws me in like no other season.
It makes me want to snuggle under a blanket, read a book and eat a pumpkin cupcake. Which is ironic considering I have three kiddos under six and book reading is to be had by no one. Although I try my best.
Gluten Free Pumpkin Muffins
If you’ve read any of my other posts you know I love love love simple recipes and these gluten free pumpkin chocolate chip muffins are no different.
They didn’t even last long enough for me to get a decent picture. By the time I actually had decent natural light I had one muffin left. My wee little monsters and their cousins devoured them all.
I put these muffins in the dangerous category anyway. By this I mean the only way to resist their delicious chocolatey chewy pumpkin goodness is to give them away. (After you’ve had your fill of course.)
How to make the muffins:
Let me prove to you how simple these muffins are.
- Both sugars, canola oil and pumpkin go into the mixer. Beat for three minutes.
- Add both your eggs and beat until combined. Scrape bowl with a spatula.
- Add all your dry ingredients – flour, baking powder, baking soda, salt, pumpkin pie spice and old fashioned oats. Beat until well combined.
- Fold in your chocolate chips with a spatula. Spray muffin tin with cooking spray. Add batter to muffin tins most of the way full.
- Bake at 350 degrees for 20 minutes.
Boom, done. Love it.
How to make your gluten free goodies amazing:
Use a solid gluten free all purpose flour.
I’ve said this many times but it’s worth repeating. Not all gluten free flours taste good. Some are down right awful. So if you can at all help it don’t just pick one up at the store you’ve never used before unless of course your intention is to rule out the gross ones.
I swear by Bob’s Red Mill 1:1 All Purpose Flour. I love it. It’s all I use now unless I’m in a pinch. There is no chalky texture or weird aftertaste. You can buy it at Sam’s Club, Walmart or Target. It looks like this. I will use King Arthur sometimes but I have noticed my treats come out a bit drier.
Also if you are new to the gluten free game or making these for a gluten free buddy remember you have to get gluten free oats. Oats are processed in the same facilities as wheat and the risk of contamination is so high they are not considered gluten free. I buy Bob’s Red Mill Old Fashioned Oats because they have the gluten free certification on it. This is just a simple way of knowing the product has been rigorously tested for less than 20 ppm.
What do I do with any leftover gluten free chocolate chip muffins:
Muffins are awesome for freezing.
Place them on a sheet pan and stick em in the freezer. Thirty minutes later throw them in a gallon ziplock bag and you’re in business.
I like to pull them out for the kiddos when I want to surprise them with a special breakfast treat.
Of course if you can’t handle knowing pumpkin treats are beckoning you to eat them only one room away I like to give them away. Of course I tend to love people with food. Everyone has to eat, right?
Gluten Free Pumpkin Muffins
- Stand mixer
- 1/2 Cup sugar
- 1/4 Cup + 2 tbsp brown sugar
- 1/2 Cup canola oil
- 1/2 Cup pumpkin puree
- 2 eggs
- 1 Cup + 1 tbsp Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. kosher salt
- 1/2 t. pumpkin pie spice
- 1/2 cup gluten free certified old fashioned oats
- 1/2 cup semisweet chocolate chips I used Ghiradelli
- Preheat oven to 350 degrees Fahrenheit. In a stand mixer beat sugar, brown sugar, canola oil and pumpkin puree for three minutes on medium high.
- Add both eggs and beat until well combined. Scrape the bowl.
- Add all your dry ingredients - all purpose gluten free flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and oats to the mixer. Beat on medium until well combined, scraping halfway through.
- Fold in chocolate chips. Spray a muffin tin with nonstick cooking spray. Using a portion scoop or dry measuring cup fill muffins almost all the way to the top.
- Bake for 20 minutes until the tops bounce back when pressed or a toothpick comes out clean.