Description

Moist, fluffy, and studded with melty chocolate, these gluten-free pumpkin muffins use just five main ingredients for a cozy fall treat that is kid-approved and easy to make.

Ingredients

Scale

1 can (15 oz) 100% pure pumpkin puree
2 large eggs
1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
½ cup sweetener (maple syrup, white sugar, or brown sugar)
½ cup semi-sweet or milk chocolate chips
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 teaspoon vanilla extract (optional)
¼ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the pumpkin puree, eggs, and sweetener until completely smooth.
Add the gluten-free flour blend, pumpkin pie spice, and salt to the wet mixture. Stir gently until just combined; do not overmix.
Gently fold in the chocolate chips (and nuts if using). If the batter is too thick, add 1-2 tablespoons of milk to loosen it.
Divide the batter evenly among the muffin cups, filling them about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack or serving warm.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling. If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon. Do not overmix the batter to avoid a gummy texture. These muffins freeze well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 18
Sodium: 120
Fat: 7
Saturated Fat: 3
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: gluten-free, pumpkin muffins, chocolate chip, fall baking, easy recipe, 5-ingredient, vegan option