I am all about light and fluffy muffins, and these gluten free pumpkin muffins are no exception!
These moist gluten free pumpkin muffins are loaded with chocolate chips...and even better? They freeze well so you can make a double batch!
If you love pumpkin as much as we do, you will want to check out all of my yummy Gluten Free Pumpkin Recipes!
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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 over the fall season not to burn you out on pumpkin, 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 Baby Ruth Bundt Cake or this Gluten Free Pumpkin Caramel Loaf.)
I am going to brag a little about these gluten free, dairy free pumpkin chocolate chip muffins. They are so light and fluffy!! Even with healthy pumpkin puree!"
These easy pumpkin muffins make a delicious snack, and they 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!
These gluten free, dairy-free pumpkin chocolate chip muffins are so 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.
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 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.
- pumpkin puree
- gluten free flour
- almond flour
- baking powder, soda, and salt
- brown sugar or coconut sugar
- chocolate chips
- coconut oil
Step 1: Preheat your oven to 350 degrees F. Add your dry ingredients to a 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. Mix gently! This photo shows you the batter consistency you want for this muffin recipe.
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?
Step 4: Put muffin liners into a muffin tin. Fill each muffin cup 3/4 with pumpkin muffin batter. Optional, sprinkle some coarse sugar on top of each muffin.
Step 5: Bake for 25-30 minutes at 350 degrees F. Test for doneness by inserting a toothpick into a muffin. If the muffins are done baking, remove and allow to cool on a cooling rack.
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 1/4 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.
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
- Mixing bowls. The secret to light and fluffy muffins is to "just" mix the batter enough. If you over-mix, they will be denser. These rubber bottom mixing bowls don't slide around so you can mix easier.
- Muffin pan. This is how you get those super cute muffin shapes :-).
- 1 cup pumpkin puree
- 2 cups gluten free flour blend
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash salt
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup vanilla yogurt
- 2 large eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon Rodelle vanilla
- 1/4 cup water
- 1/2 cup chocolate chips, Use Enjoy Life if you want these to be dairy free.
- Preheat the oven to 350 degrees.
- 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 3/4 to the top with the batter.
- Bake for 20-25 minutes until done.
- Remove from the oven and put the muffins onto a cooling rack.
You can use canned pumpkin puree or roast a pumpkin for this recipe. I prefer a smoother non-lumpy muffin so I mostly use canned pumpkin puree.
Note, if your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
You can make this recipe nut-free by omitting the almond flour and adding 1/4 cup additional gluten free flour blend.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 182mgCarbohydrates: 36gFiber: 2gSugar: 17gProtein: 5g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.