These gluten free pumpkin muffins are soft, moist, and loaded with chocolate chips! They're quick and easy to make, plus kids love them.
Gluten Free Pumpkin Muffins
If you've read any of my other posts, you know I adore simple recipes. These gluten free pumpkin chocolate chip muffins are no different.
They didn't last long enough for me to get a decent picture. By the time I had decent natural light, I had one muffin left. My wee little monsters and their cousins devoured them all.
The only way to resist their chocolate-studded, soft pumpkin goodness is to give them away. (After you've had your fill of course.)
Disclosure: This post may contain affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Key Ingredients:
- Vegetable oil - Oil creates a moist muffin! You can use vegetable or canola oil interchangeably.
- Canned pumpkin - Look for 100% pure pumpkin or pumpkin puree. It shouldn't say pumpkin pie filling.
- Gluten free flour - I created this recipe with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It's my favorite gluten-free flour blend. You can find it at Target, Walmart, or on Amazon.
- Pumpkin pie spice - You can buy this at any well-stocked grocery store or make your own blend. It's a combination of cinnamon, ginger, nutmeg, and allspice.
- Chocolate chips - These are optional, but I highly recommend them! Pumpkin and chocolate are a match made in heaven.
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, one at a time, and beat until combined. Scrape the bowl with a spatula (if needed).
- Add all your dry ingredients - flour, baking powder, baking soda, salt, and pumpkin pie spice. 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.
Gluten Free All-Purpose Flour:
I've said this many times but it's worth repeating. Not all gluten free flour brands taste good. Some are downright awful.
I swear by Bob's Red Mill 1:1 Gluten Free Baking Flour. I love it. It's all I use now unless I'm in a pinch. There's no chalky texture or weird aftertaste. You can buy it at Sam's Club, Walmart or Target. It looks like this.
Storage and Freezing Tips:
How to store:
- Let the muffins cool completely before storing.
- Store the muffins in a gallon zip-top bag or airtight container on the counter for up to 3 days.
How to freeze:
Freeze 'em!
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.
Gluten Free Muffin Recipes:
- Gluten Free Gingerbread Muffins
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Blackberry Muffins
Gluten Free Pumpkin Muffins
Equipment
- Stand mixer
Ingredients
- ½ cup sugar
- ¼ cup + 2 tablespoons brown sugar
- ½ cup vegetable oil
- ½ cup canned pumpkin puree
- 2 large eggs
- 1 cup + 2 tablespoons Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or another gluten-free all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray or add muffin liners. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer, beat the sugar, brown sugar, vegetable oil, and pumpkin for 3 minutes on medium-high.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients to the pumpkin mixture and beat until combined. Stop the mixer and use a spatula to scrape down the sides of the bowl to make sure everything is incorporated.
- Add the chocolate chips and beat until dispersed throughout the batter.
- Use a portion scoop to scoop the batter into the muffin tin, filling the holes almost all the way to the top. You should get 9 muffins.
- Bake until a toothpick comes out clean, around 20 to 22 minutes.
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