Your fall baking list is now complete with the addition of these Gluten-Free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you’re really in for a treat!
The joy is in the pumpkin.
‘Tis the season for all the pumpkin goodies – pies, bars, smoothies, cookies, muffins and more. Cooking and baking with pumpkin brings me so much joy. I love this time of year, the flavor of pumpkin spice, the aroma of pumpkin goodies baking away in the oven – it’s simply the best. You know what also brings me joy? Sharing my favorite recipe creations with you so you can experience the joy, too. You’ll know exactly what I’m talking about when you sink your teeth into one of these soft, fluffy, Gluten-Free Pumpkin Chocolate Chip Muffins. Pure joy!
P.S. This recipe was not a planned share. Jess and I have our editorial calendar planned months in advance, but I couldn’t resist sharing this recipe with you as a bonus post for the week. Especially after I saw the gorgeous photos that were taken by Jess of Plays Well with Butter who helps us with about 50% of recipe photos. Girl’s got skills!
Soft, fluffy and made with less sugar, these Gluten-Free Pumpkin Chocolate Chip Muffins are calling your name!
I know you’re going to love this recipe. It’s very similar to our Gluten-Free Banana Chocolate Chip Muffins, which have become a reader favorite. In fact, this recipe was created when I wanted to make the banana muffins during a meal prep a couple weekends ago, but didn’t have any ripe bananas on hand so I grabbed my lonely can of pumpkin instead. Some of my best recipes are created on a whim and purely by accident, and I love when that happens.
These Gluten-Free Pumpkin Chocolate Chip Muffins are soft, tender, fluffy and studded to perfection with chocolate chips and pecans. They’re incredibly easy to make and perfect for weekend meal preps, adding to lunchboxes, breakfast on the go, afternoon snacking, serving at a party or gift giving to a new parent or heck, anyone who could use a little pick-me-up! You’ll also appreciate that they’re made with less sugar yet you’ll never know. They’re just so darn good!
Your fall baking list is now complete with the addition of these Gluten-Free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you're really in for a treat! Share on X
Freezer-friendly, too.
You bet my freezer has a nice stash of these Gluten-Free Pumpkin Chocolate Chip Muffins (along with our Gluten-Free Banana Chocolate Chip Muffins and Grain-Free Sweet Potato Banana Muffins). I’m slowly building up a good freezer supply of my favorite foods for when baby arrives in October. I can’t believe my due date is only about month away. Certainly excited, but of course a little nervous, too!
If you’re looking to stash some of these muffins away in your freezer for future enjoyment or maybe you have guest coming to visit soon, I definitely recommend doubling this recipe. You can never have too many muffins on hand in my opinion.
Are you ready to whip up a batch of these Gluten-Free Pumpkin Chocolate Chip Muffins?
Yes, me too! And while you’re at it, you could spread the joy by brewing up a pot of coffee and inviting a friend over for good company and conversations AND the most delicious pumpkin muffins!
I hope this recipe brings you so much joy! If you give it a try, we’d love to hear what you think in the comments below.
*For a nut-free option, simply omit the pecans.
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Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
- 1¼ cups gluten-free all-purpose flour (may substitute regular all-purpose flour) (*see recipe notes)
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 1/2 cup organic brown sugar (may sub coconut sugar)
- 2 whole eggs
- 1/4 cup oil (such as olive oil or avocado oil)
- 2 Tbsp. organic maple syrup
- 1 tsp. pure vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/3 cup chopped pecans (omit for nut-free)
Instructions
- In a bowl, combine the flour, pumpkin pie spice, baking soda and salt. In a second bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla; mix well.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Fold in chocolate chips and pecans.
- Fill greased or paper-lined muffin wells ½ to ¾ full. A silicone muffin pan also works great.
- Bake at 375°F for 17-21 minutes or until toothpick inserted in the center comes out clean.
- Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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Notes
*For gluten-free all-purpose flour we like to use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour or King Arthur Measure-for-Measure Gluten-free flour. Note: Coconut flour will not work in this recipe as the ratio is not 1-to-1 when substituting.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 215
- Fat: 11 g
- Sodium: 220 mg
- Carbohydrate: 30 g
- (Fiber: 2 g
- Sugar: 14 g)
- Protein: 3 g
Dietary
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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So I found this recipe online and made them gluten-free used flax eggs instead of regular eggs only used coconut sugar followed the rest of the recipe and I’m not sure what I do wrong when I make these gluten-free recipes I don’t know if the flax eggs kind of change the texture versus using regular eggs but they have a really good flavor and overall I give it a five star rating. I feel like I can take the simplest recipe and it never looks or turns out as good as everyone else says it does forever gluten-free, and will keep on trying.
Thank you for the feedback and 5-star review Kelley! That can happen when baking with flax eggs. They don’t always work for every recipe and will often leave a baked good flat. Sometimes, even a gummy texture. Pairing a flax egg with gluten free baking can lead to a higher chance of a gummy like texture. We are happy to hear you could still enjoy the flavor and recipe overall!
So delicious! And easy to make. We used Bob’s Red Mill Egg Replacer in this recipe with great success.
Fabulous feedback Heidi! Thanks for the 5-star review!
Easy and healthy ! Delicious muffins.
Great Lacie! Thanks for the feedback and 5-star review!
Tried this today for the first time with excellent results. I make chocolate gf muffins with applesauce all the time and this is a similar recipe and a nice change of pace especially in the fall and winter months. I make my own gf flour by grinding gf oatmeal and I used a cup of that with 1/4 C of arrowroot flour and melted ghee. I also prefer a larger cupcake and ended up with 10 paper liners filled three quarters full baked at 375° for 20 minutes. I used regular organic unrefined sugar and they ended up being a bit sweet for me and my partner, so next time I will likely reduce that. All in all, they were moist and delicious and I really appreciate the recipe!
Thanks for the feedback Eloise! We appreciate the 5-star review!
Do I need not to use xantham gum for this recipe?
Hi Naomi, there is no xanthan gum in this recipe.