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Cozy Gluten-Free Pumpkin Chocolate Chip Muffins (Easy Recipe)

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These tender, moist gluten-free pumpkin chocolate chip muffins are the perfect fall treat. Made with simple ingredients and a secret resting technique, they’re so delicious no one will guess they’re gluten-free.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) melted coconut oil (or vegetable oil)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate larger bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and milk until combined.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Fold in chocolate chips, reserving about 2 tablespoons for topping.
  5. Let batter rest at room temperature for 10 minutes to allow flours to hydrate.
  6. Scoop batter evenly into prepared muffin cups, filling each about ¾ full. Press reserved chocolate chips onto tops.
  7. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Letting the batter rest for 10 minutes is key for tender texture. Don’t overmix. Use room temperature ingredients to prevent coconut oil from seizing. Measure flour correctly by spooning into cup and leveling off.

Nutrition

Keywords: gluten-free muffins, pumpkin muffins, chocolate chip muffins, fall baking, easy gluten-free recipe

Find it online: https://zorbmeal.com/cozy-gluten-free-pumpkin-chocolate-chip-muffins-easy-recipe/