These gluten free pumpkin muffins are filled with pure pumpkin, fall spices and chocolate chips. Enjoy a delicious muffin in the morning this fall without all the gluten!
After Saturday, I figured now is better than ever to keep the pumpkin train rolling. We’re in mid-September and for me that’s full force pumpkin everything.
I love pumpkin not only because it’s a fall baking staple, but also because it’s super healthy and works so well in so many healthy baking recipes. It’s a perfect swap for eggs or butter in recipes and adds tons of flavor to any baked good.
I made these gluten free pumpkin muffins over the weekend and packed them up for a family vacation in the Outer Banks this week. It was soooo hard not to eat them all in the car on the way down.
Zach and I loaded up the car on Sunday evening after one of my best friend Sam’s wedding shower (I took her engagement pictures last month). We packed books, computers, spike ball, gluten free pumpkin muffins and more into our SUV and hit the road for 10 hours. We love to drive overnight because there’s no one on the road.
We’ve seen some rain these first few days but it’s supposed to clear up and be gorgeous the rest of the week. Our house it right on the water and I could not be more grateful for a week of rest, relaxation and family time.
My family loves when I bring all my baked goods to family gatherings. Because what’s better than sharing food with family?! I typically freeze a lot of my recipes so I have them on hand when I go to a family event or a party with friends. That’s a pro tip people! Always having a dessert on hand is clutch👌🏻.
Or in this case muffin/dessert. These gluten free pumpkin muffins are interchangeable between breakfast and dessert in my opinion. It’s something sweet to enjoy after dinner or an excuse to each chocolate for breakfast.
Gluten Free Pumpkin Muffins with Chocolate Chips: Recipe Rundown
Taste: These muffins are packed with pumpkin spice flavor! The richness from the melted butter and brown sugar adds a killer combo to the tenderness from the eggs, pumpkin and spices. Oh, and those melty chocolate chips are insanely good.
Texture: They’re light, fluffy, tender and soooo soft when you take a bite. I love to warm mine back up in the microwave after cooling to make them extra soft and melty.
Ease: These are SO easy. I wen there with the all caps because they only require one bowl. Anything that means I only need to clean one dish deserves extra love.
Appearance: Just look at those chocolate chip-studded tops! They’re so perfect. Not to mention the pumpkin and orange color just screams fall.
I have to admit, muffins are some of my favorite recipes to bake. Mostly because a lot of them only require one bowl or the blender, but also because I love the puffy tops and soft centers. Hence my ever-growing muffin recipe archive. 13 muffin recipes and counting…
They’re one of the most versatile staples (along with cookies). If you have a really good base to a muffin recipe you can pretty much add in any flavor combo or mixtures/additions to anyone’s liking.
How to Make Gluten Free Pumpkin Muffins
You start these gluten free pumpkin muffins with the wet ingredients in one bowl. Using a whisk, mix until all of the ingredients are combined. Add the dry ingredients and gently fold/whisk until the majority of the lumps are gone.
From there, fold in the chocolate chips until they’re evenly distributed through the muffin batter. I like to reserve a few to place on the top of each muffin before baking so they look even prettier after they’re baked.
Place muffin liners in the muffin tins and spray them all with non stick spray so they don’t stick to the muffins once they’re baked. You’re going to fill the muffin tins all the way full with the batter for this recipe. Fill them all the way to the brim so they’re almost overflowing with batter then add a few extra chocolate chips on top.
In a preheated 425°F oven (yep, you read that right!) then place the muffins in the oven to bake for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F, leaving the muffins in the oven, and bake them the rest of the way through for about 15-18 more minutes.
Baking muffins at a really high temperature right away allows them to puff up really tall right off the bat and the lower temperature then bakes them all the way through. This is how you get that signature bakery muffin look. If you’re feeling extra fancy you can even add sparkling sugar to the tops✨.
I really hope you love these gluten free pumpkin muffins as much as I do! If you make them don’t forget to leave a comment below or take a picture and share it on Instagram using #WhatMollyMade.
If you have any recommendations for other pumpkin recipes this fall please comment and let me know below! I loveee testing pumpkin recipes!
- 2 large eggs
- 3/4 cup lightly packed brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup unsalted butter melted and slightly cooled3
- 1 teaspoon vanilla extract
- 1 and 3/4 cups gluten free flour I use Bob's Red Mill
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips
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Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
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In a large bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined. Add the gluten free flower, baking powder, baking soda, salt and pumpkin pie spice to the wet ingredients and gently whisk until just combined, being careful not to overmix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick.
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Fill the muffin cups all the way full and almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
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Bake the muffins 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
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Remove the muffins from the oven and allow to cool in the pan for 5-10 minutes then transfer to a wire cooling rack to cool completely.
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Store muffins in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.
SHOP THE RECIPE
Here are a couple of items I used to make today’s recipe:
Organic Pumpkin
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These muffins looks awesome!!
Thanks Jocelyn!
Pumpkin chocolate chip muffins are the best! Yum!
Can these be done WITHOUT EGGS, I have an egg allergy. I often use banana as a substitute. They look,and sound wonderful.
Hi Janice! Yes, you can definitely sub out eggs here. Use 1/4 cup of mashed banana to sub out one egg. Or you could to 1 tablespoon of ground flax seed with 3 tablespoons of water to sub out one egg! So for this recipe it would be 1/2 cup mashed banana or 2 tablespoons ground flax seed!