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

gluten-free pumpkin chocolate chip muffins - featured image
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These gluten-free pumpkin chocolate chip muffins are tender, moist, and packed with fall flavor. Made with oat and almond flours, they’re easy to make and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups oat flour
  • ¾ cup almond flour (blanched, finely ground)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder (gluten-free if needed)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + ½ tsp ginger + ½ tsp nutmeg + ¼ tsp cloves)
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup maple syrup (pure)
  • 2 large eggs (room temperature)
  • ⅓ cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • ¾ cup dark chocolate chips (dairy-free if needed)
  • 2 tablespoons pumpkin seeds (pepitas, for topping, optional)
  • 1 tablespoon coconut sugar (for topping, optional)
  • ¼ teaspoon cinnamon (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners.
  2. In a medium bowl, whisk together oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, and salt for 15 seconds. Set aside.
  3. In a large bowl, whisk together pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth (about 30 seconds).
  4. Add dry ingredients to wet ingredients in three additions, folding gently with a rubber spatula after each addition. Stop mixing as soon as no dry flour remains; a few lumps are fine.
  5. Fold in chocolate chips with 5-6 strokes. Reserve 2 tablespoons of chips to press into tops of muffins before baking.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Press reserved chocolate chips into tops.
  7. In a small bowl, mix pumpkin seeds, 1 tablespoon coconut sugar, and ¼ teaspoon cinnamon. Sprinkle a generous pinch over each muffin (optional).
  8. Bake for 18-22 minutes, rotating pan halfway through. Muffins are done when a toothpick inserted in center comes out clean (a few melted chocolate spots are fine) and tops spring back when lightly pressed.
  9. Cool in pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

For nut-free version, replace almond flour with additional ¾ cup oat flour. For dairy-free, use coconut oil and dairy-free chocolate chips. For vegan, substitute each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes). Let batter rest 10 minutes before baking for a more tender crumb. Muffins taste even better the next day.

Nutrition

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

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