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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 soft, tender, and packed with cozy fall flavor. They’re the kind of muffin you can hand to someone without saying ‘they’re gluten-free’ and watch them reach for a second one.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ½ teaspoon fine sea salt
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ⅓ cup coconut oil, melted and slightly cooled (or vegetable oil)
  • ½ cup brown sugar, packed (light or dark)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips (semi-sweet or dark; dairy-free if needed)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, pumpkin pie spice, and salt for about 20 seconds.
  3. In a separate medium bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine).
  5. Fold in ¾ cup chocolate chips with about 5-6 strokes.
  6. Let the batter rest for 10 minutes.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Press a few extra chocolate chips onto the top of each muffin.
  9. Bake for 18-22 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Let the batter rest for 10-15 minutes before baking for taller muffins. Do not overmix. Use room temperature ingredients to prevent coconut oil from solidifying. For dairy-free, use dairy-free chocolate chips and milk alternative. For vegan, use flax eggs. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: gluten-free, pumpkin, chocolate chip, muffins, fall, easy, dairy-free option, vegan option

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