Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins are soft, moist, and loaded with chocolate chips! They're quick and easy to make, plus kids love them.
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.
Nutrition
Calories: 380kcalCarbohydrates: 49gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 37mgSodium: 215mgPotassium: 141mgFiber: 4gSugar: 28gVitamin A: 2179IUVitamin C: 1mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!