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    Home » Recipes

    Gluten Free Pumpkin Muffins

    Published on: November 22, 2021 - Molly Thompson

    Gluten Free RecipesGF
    Jump to Recipe

    These gluten free pumpkin muffins are filled with  pumpkin pure, fall spices and chocolate chips. Enjoy a delicious muffin in the morning this fall without  gluten!

    gluten free pumpkin muffins with chocolate chips on top
    Jump to:
    • What I love about these Gluten Free Pumpkin Muffins
    • The best muffin baking tip
    • How to Make Gluten Free Pumpkin Muffins
    • More pumpkin recipes
    • Recipe

    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.

    gluten free pumpkin muffins in a muffin tin
    Jump to:
    • What I love about these Gluten Free Pumpkin Muffins
    • The best muffin baking tip
    • How to Make Gluten Free Pumpkin Muffins
    • More pumpkin recipes
    • Recipe

    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!

    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.

    a pumpkin muffin with a bite taken out

    What I love about these Gluten Free Pumpkin Muffins

    • 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.
    gluten free pumpkin muffin recipe

    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.

    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.

    The best muffin baking tip

    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✨.

    a gluten free chocolate chip pumpkin muffin with a bite taken out laying on its side

    How to Make Gluten Free Pumpkin Muffins

    Make the muffin batter

    1. 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.
    2. 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.

    Fill muffin tins and bake

    1. 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.
    2. Bake the muffins at 425°F 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, about 15-18 more minutes.
    3 gluten free pumpkin chocolate chip muffins stacked on top of each other

    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.

    More pumpkin recipes

    • Paleo pumpkin bars
    • Healthy pumpkin pancakes
    • Easy healthy pumpkin muffins
    • Paleo pumpkin bread
    • Healthy pumpkin banana bread

    Recipe

    Soft and moist, 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!

    Gluten Free Pumpkin Muffins

    These gluten free pumpkin muffins are filled with  pumpkin pure, fall spices and chocolate chips. Enjoy a delicious muffin in the morning this fall without  gluten!
    4.11 from 101 votes
    Print Pin
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 378kcal
    Author: Molly Thompson
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    Ingredients

    • 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 3/4 cups 1:1 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

    Instructions

    • Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
    • 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.
    • Fill the muffin cups all the way full and almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
    • 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.
    • 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.
    • Store muffins in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 378kcal | Carbohydrates: 34.9g | Protein: 5.1g | Fat: 20.6g | Cholesterol: 61.5mg | Sodium: 221mg | Fiber: 2.6g | Sugar: 29.5g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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    Reader Interactions

    Comments

    1. Jocelyn (Grandbaby Cakes) says

      September 12, 2017 at 6:45 pm

      These muffins looks awesome!!

      • Molly Leonard says

        September 14, 2017 at 8:33 am

        Thanks Jocelyn!

    2. Bethany says

      September 18, 2017 at 11:58 am

      Pumpkin chocolate chip muffins are the best! Yum!

    3. Janice Minchin says

      September 27, 2017 at 12:49 pm

      Can these be done WITHOUT EGGS, I have an egg allergy. I often use banana as a substitute. They look,and sound wonderful.

      • Molly Leonard says

        September 29, 2017 at 4:32 pm

        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!

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