It’s officially September and that means all things pumpkin! We are starting off the season with a bang with these gluten-free pumpkin muffins with chocolate chips!
They are based off of my pumpkin bars, but I tweaked the recipe a tad to make the most moist, tender, and fluffy muffins. Plus, they are made with simple ingredients, lightly sweetened, and full of pumpkin flavor that compliments the chocolate so well.
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I like using a 1:1 gluten-free flour blend with xanthan gum, as I find it works the best and gives you a texture very similar to traditional all-purpose flour. You can find it in most stores and it makes an easy 1-to-1 substitute for gluten-free baking.
These pumpkin chocolate chip muffins can be enjoyed as a snack, with breakfast, or as a dessert. Plus, for your leftovers, pop them in the microwave for 10-25 seconds to warm through and let the chocolate melt.
Why we love this gluten-free pumpkin muffin recipe
- they come out light, fluffy, and perfectly moist!
- made from 11 simple ingredients and so delicious!
- lightly sweetened – we are using just 2 tablespoons of maple syrup plus some chocolate chips.
- gluten-free – but I promise no one would even know!
Are pumpkin muffins healthy?
Traditional muffins are usually prepared with a decent amount of simple carbs and sugar. By eating them by themselves, they can spike your blood sugar, causing it to crash and leaving you tired, hungry, and moody. Although pumpkin is a low calorie food full of vitamin A, vitamin K, potassium, manganese, and fiber, it is in muffin form.
Of course, all foods can be enjoyed in moderation. Furthermore by making them at home, you can easily customize them to fit your liking and nutrition goals.
These gluten-free muffins are lightly sweetened with only 7 grams of sugar per muffin. Also, they have some fat and a little protein to help slow down digestion and help prevent blood sugar spikes and crashes.
Gluten free pumpkin muffins ingredients
- gluten-free baking flour – make sure to use a 1:1 gluten-free baking flour. I love Bob’s Red Mill.
- pumpkin pie spice
- baking soda
- baking powder
- salt
- pumpkin puree – make sure to use 100% pumpkin and not pumpkin pie filling.
- eggs
- butter
- maple syrup
- vanilla bean paste – a pumped-up version of vanilla extract. Both work the same though.
- mini chocolate chips – mini for maximum chocolate flavor!
How to make pumpkin muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 10 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large mixing bowl, add your pumpkin puree, eggs, butter, maple syrup, and vanilla bean paste and mix well to combine. Next, add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Finally, fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the muffin batter between the 10 liners. Sprinkle the muffins with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
Storage
- refrigerator – first, let them cool completely. Add to an airtight container or silicone bag and store them in the fridge for up to a week.
- freezer – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Once frozen, transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge. They can be warmed up in the microwave if desired.
Substitutions and additions
- gluten-free baking flour – all-purpose flour will work the same. You could try whole wheat flour or oat flour, but I am not sure if the texture will come out the same. Coconut flour and almond flour will not work as their consistency is very different.
- pumpkin pie spice – if you don’t have pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, cloves, and allspice will work instead. You will need 1 1/2 tablespoons total.
- pumpkin puree – make sure to use 100% pumpkin and not pumpkin pie puree.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work. The eggs help keep them moist and have a light texture.
- butter – ghee should work the same. If you want a dairy-free option, you can try coconut oil, but I haven’t tried it.
- maple syrup – any kind of liquid sweetener will work the same (honey, agave…).
- vanilla bean paste – vanilla extract will work the same.
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. Use dairy-free chocolate chips if needed.
In addition, here are some ingredients to add to change up the flavor:
- chopped nuts – walnuts or pecans would be great. Stir them into the batter.
- dried fruit – raisins or cranberries would work well.
- cacao powder – to make them extra chocolatey, stir some cacao powder into the batter.
More healthy muffin recipes
- banana protein muffins
- blender cottage cheese muffins
- oatmeal chocolate chip muffins
- pumpkin chocolate chip protein muffins
- double chocolate oatmeal muffins
- blueberry protein muffins
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Gluten Free Pumpkin Muffins
equipment
ingredients
- 1 cup 1-to-1 gluten-free baking flour (148 grams)
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons pumpkin puree (170 grams)
- 2 large eggs
- 1/4 cup butter, slightly softened (56 grams)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1/3 heaping cup mini chocolate chips (70 grams)
instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 10 nonstick paper muffin liners or reusable silicone liners.
- Mix your dry ingredients. Add your flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large mixing bowl, add your pumpkin puree, eggs, butter, maple syrup, and vanilla bean paste and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
- Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 10 liners. Sprinkle the muffins with remaining chocolate chips. Bake for 22-25 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
- Enjoy!
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Hi! Once finished baking, how long will these muffins keep for on the countertop?
Hey, Ellie! It will depend on how hot your house is. If it’s pretty cool, I would say 2 days or so. If it’s warm, I would suggest storing them in the fridge for the best results.