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Fluffy Gluten-Free Pumpkin Chocolate Chip Muffins – Best Easy Recipe

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These fluffy gluten-free pumpkin chocolate chip muffins are tender, perfectly spiced, and studded with melty chocolate in every bite. Made with oat flour and almond flour, they come together in one bowl with simple ingredients for a quick and easy fall treat.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup maple syrup
  • 2 large eggs, room temperature
  • 1/3 cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • 1 cup oat flour (certified gluten-free if needed)
  • 1 cup almond flour (not almond meal)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ginger)
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips (plus extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil. Set aside.
  2. In a large bowl, whisk together the wet ingredients: pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
  3. In a separate bowl, whisk the dry ingredients: oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, and salt. Break up any clumps from the almond flour.
  4. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together gently. Do not overmix; stop as soon as no streaks of flour remain.
  5. Fold in the chocolate chips. Reserve a handful to sprinkle on top of each muffin before baking.
  6. Portion the batter into the prepared muffin tin using an ice cream scoop. Fill each cup about 3/4 full.
  7. Sprinkle the reserved chocolate chips on top and press them in gently.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Let the batter rest for 5 minutes before baking for better rise. Use room temperature eggs to prevent coconut oil from seizing. Measure flour correctly by fluffing, spooning, and leveling. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://novanosh.com/fluffy-gluten-free-pumpkin-chocolate-chip-muffins-best-easy-recipe/