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gluten free pumpkin muffins cooling

Gluten-Free Pumpkin Muffins

4.67 from 117 votes
These gluten-free pumpkin muffins are soft, moist, and packed with warm fall spices and chocolate chips. They make the perfect cozy breakfast, snack, or dessert—without the gluten, thanks to 1:1 gluten-free flour!
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Molly Thompson

INGREDIENTS

  • 2 large eggs
  • 3/4 cup light packed brown sugar packed, or coconut sugar
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 3/4 cup unsalted butter melted and slightly cooled
  • 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
Standard - Metric

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 mixing bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined.
    2 large eggs, 3/4 cup light packed brown sugar, 1/4 cup granulated sugar, 1 cup pumpkin puree, 3/4 cup unsalted butter, 1 teaspoon vanilla extract
  • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the wet ingredients and gently whisk until just combined, being careful not to over mix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick. Let the batter rest for 10 minutes.
    1 3/4 cups 1:1 gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 cup semi-sweet chocolate chips
  • Scoop the muffin batter out of the bowl and fill each muffin tin all the way full, 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 rack to cool completely. Store in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Notes

Pumpkin Puree. This is plain canned pumpkin, not pumpkin pie filling.
Homemade Pumpkin Spice. 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground giner.
Dairy-Free. Use coconut oil or vegan butter instead of regular butter.
Egg-Free. Swap in flax eggs (1 Tbsp flaxseed meal + 3 Tbsp water per egg).
Refined Sugar-Free. Use coconut sugar instead of brown sugar.
Storage. Keep muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
Freeze. Let muffins cool completely, then store in a freezer bag or container for up to 2 months. Thaw overnight in the fridge. 
Reheat. Warm in the microwave for 15-20 seconds.
Gluten-Free Flour Blend: Make sure your gluten-free flour includes xanthan gum. I like Bob's Red Mill 1:1 Gluten-Free Baking Flour or King Arthur's Measure for Measure Flour.

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 so I can see it and feature you!