These moist gluten free pumpkin muffins are loaded with chocolate chips...and even better? They freeze well so that you can make a double batch! If you want that perfect muffin to make this fall, you need to try my easy recipe!
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It may be a little early, but I can't resist sharing my newest easy gluten free pumpkin muffin recipe with you. I will try not to burn you out on pumpkin over the fall season, but I am so excited to share this recipe with you!!
These muffins are so good, and you will never believe they have a lot of pumpkin puree in them!! (If you want a couple more stellar pumpkin recipes, try these recipes: Gluten Free Pumpkin Bundt Cake or this Gluten Free Pumpkin Caramel Loaf.)
These easy pumpkin muffins make a delicious snack and are healthy enough to be a grab-and-go breakfast. Here are my kids' favorite gluten free muffin recipes.
One of the best parts of being a food blogger is I can take bites of these muffins :-). Pumpkin muffins are so easy!
Why These Pumpkin Muffins Are Great:
- One of the best things about these pumpkin muffins is they are light and fluffy. I don't like dense muffins, and I worked really hard to give you all of my tips and tricks, so your muffins stay light and fluffy!
- These gluten free, dairy-free pumpkin chocolate chip muffins are really easy to make!
- You can use canned pumpkin puree or freshly roasted pumpkin. I like using the puree better because it is so fine with no lumps of pumpkin.
- All you need is 35 minutes to make this fluffy gluten free pumpkin muffins recipe.
If you love pumpkin as much as we do, you will want to check out all of my yummy Gluten Free Pumpkin Recipes!
Pumpkin Puree Tips:
First, let's talk about pumpkin puree. I used canned organic pumpkin to make this muffin recipe. You can also use a non-organic pumpkin puree, but make sure it doesn't have pumpkin spice in it. It is very easy to make your own pumpkin puree.
How To Roast A Pumpkin:
- Cut a pumpkin in half.
- Scoop out the seeds and brush olive oil on the pumpkin flesh.
- Roast the pumpkin skin side down in a baking pan for 40 minutes at 375º F until the pumpkin is soft.
- To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
If you love pumpkin as much as my family does, you will also want to try these Gluten Free Chocolate Pumpkin Swirled Muffins!
Ingredient Notes:
- Gluten free flour - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Almond flour - I highly suggest using almond flour and not an almond meal. Almond meal is more coarse and will make your muffins grainy. See the FAQ if you are nut-free. I have an easy nut-free option.
- Yogurt - Not in the picture, but I used a dairy-free yogurt by Silk. There are several good brands. If you do not have to be dairy-free, use any regular brand.
- Pure vanilla extract - I am not a fan of imitation vanilla so try to use pure vanilla extract or vanilla bean paste if you can.
- Coconut oil - I love the added flavor of coconut oil, but you can use any light oil in this recipe.
- Pumpkin puree - See all of my notes above. Do not use pumpkin pie filling.
Recipe Step By Step Directions:
Step 1: Preheat your oven to 350º F. Add your dry ingredients to a large mixing bowl and whisk to blend.
Step 2: Add your wet ingredients to a bowl. Whisk together your wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and add the chocolate chips. For best results, mix gently! Do not overmix your batter.
Step 4: Put muffin liners into a muffin tin. I like to use parchment paper liners, so the muffins don't stick. Fill each muffin cup ¾ with pumpkin muffin batter. Optional, sprinkle some coarse sugar on top of each muffin.
Step 5: Bake for 25-30 minutes at 350º F. Test for doneness by inserting a toothpick into a muffin. If the muffins are done baking, remove them and allow them to cool on a cooling rack.
Light and fluffy muffin #1 tip:
Add the pumpkin and yogurt mixture together and stir slowly and gently. The secret to fluffy muffins is to NOT over-mix the batter. You can read even more great tips about muffins. Who knew that making muffins was a science?
Mix-Ins and Substitutions:
I love varying the mix-ins in this recipe. Feel free to try some of these ideas:
- White chocolate chips
- Caramel bits
- Pecans or walnuts
- Heath candy bits
- Butterscotch chips
Gluten Free Pumpkin Muffins FAQ:
To make these pumpkin muffins dairy-free, use So Delicious almond or coconut milk yogurt! Kite Hill is another great dairy-free yogurt brand that would also work in this muffin recipe.
This recipe does call for almond flour. If you prefer to skip the nut flour, substitute ¼ additional gluten free flour blend instead of the almond flour.
The best way to know if the muffins are done baking is to insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are ready. If you see batter or crumbs, you will need to bake the muffins a little longer.
I really like the parchment paper muffin liners because they are non-stick.
The main reason your pumpkins turned out dense is you over-mixed your batter. Try to mix the batter until it is just barely mixed. Do not use a standing mixer.
The secret to moist muffins is adding yogurt or sour cream. Be sure to watch your moisture-to-dry ingredients ratio.
If you love those dome-topped muffins, you can do this easily! If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.
You may also love these Gluten Free Pumpkin Cream Cheese Muffins!
Recipe
Gluten Free Easy Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree * see note
- 2 cups gluten free flour blend * see note
- ½ cup almond flour * see note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash salt
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar
- ½ cup vanilla yogurt
- 2 large eggs
- ½ cup coconut oil melted or any light oil
- 1 teaspoon pure vanilla extract
- ¼ cup water
- ½ cup chocolate chips Use Enjoy Life if you want these to be dairy free.
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry and mix gently. Do not over-mix this batter or they will not be as fluffy.
- Put paper liners into a muffin tin. Fill each muffin paper ¾ to the top with the batter.
- Bake for 25 minutes until done.
- Remove from the oven and put the muffins onto a cooling rack.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- To make this recipe nut-free, omit the ½ cup of almond flour and substitute an additional ¼ cup gluten free flour blend.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
How to roast a pumpkin:
You can use canned pumpkin puree as I did, or you can roast your own pumpkin- Cut a pumpkin in half.
- Scoop out the seeds and brush olive oil on the pumpkin flesh.
- Roast the pumpkin skin side down in a baking pan at 375º F for 40 minutes until the pumpkin is soft.
- To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Pamela
These were fantastic! I topped mine with chopped walnuts and butterscotch chips.
Sandi Gaertner
Oooh, the walnuts and butterscotch chips sound delicious with this!
April
These were delicious! Light and fluffy as advertised however; they stuck to the paper liners.
Sandi Gaertner
I am so glad you loved them April. This happens often and it is why I love using parchment paper muffin liners when I bake. If you haven't tried them, they are available on Amazon and in many grocery stores.
Karen Farnham
I am curious if your gluten free flour blend contains xanthum gum. I thought it was necessary in GF baking. The muffins look delicious--can't wait to try the recipe!
Sandi Gaertner
Hi Karen, My mix does have xanthan gum. If yours doesn't, please add 1 teaspoon. Thank you 🙂
Cathy @ Lemon Tree Dwelling
I love how light these look! Delicious!
Sandi Gaertner
Thank you Cathy 🙂
Abeer
I have a gluten-free friend who's coming to visit this week. Can't wait to make these for her!