Description
These Gluten Free Pumpkin Chocolate Chip Muffins are moist, fluffy, and bursting with warm spices and rich pumpkin flavor. Perfectly sweetened with pure maple syrup and studded with semisweet chocolate chips, they make a delightful snack or breakfast treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (270 grams) gluten-free measure-for-measure flour
- 1 cup (90 grams) gluten-free rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 (15-ounce) can unsweetened pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 3 large eggs
Add-ins and Garnish
- 1 cup (180 grams) semisweet chocolate chips, plus more for garnish
- 2 Tablespoons (12 grams) rolled oats, for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, gluten-free oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves until thoroughly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, orange juice, pure maple syrup, avocado or coconut oil, and eggs until smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently stir until almost fully combined. Fold in 1 cup of semisweet chocolate chips just until evenly distributed.
- Rest the Batter: Let the batter rest for 30-60 minutes if possible to create fluffier, lighter muffins. Alternatively, chill the batter overnight if baking in the morning.
- Fill Muffin Cups and Garnish: Use an ice cream scoop to portion 1/4 cup of batter into each muffin cup. For a beautiful finish, top each muffin with additional chocolate chips and a sprinkle of rolled oats.
- Bake: Bake in the preheated oven at 375 degrees F for 20 minutes until a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 1-2 minutes before transferring to a wire rack to cool completely.
- Repeat and Store: Repeat the baking process with remaining batter. Enjoy immediately or store muffins in an airtight container at room temperature for 1-2 days, or freeze for up to 2 months.
Notes
- Resting the batter improves the muffin texture, making them fluffier and lighter.
- Using parchment paper liners helps prevent sticking and makes cleanup easier.
- Maple syrup provides natural sweetness and moisture; honey can be used as a substitute if desired.
- For dairy-free version, ensure chocolate chips are dairy free and use coconut oil instead of avocado oil.
- Freezing muffins allows convenient future snacking without quality loss for up to 2 months.
- Adjust spices according to preference for a more or less intense warm spice flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 167 kcal
- Sugar: 10.5 g
- Sodium: 138.5 mg
- Fat: 5 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg
