Description
Delicious gluten-free pumpkin chocolate chip muffins bursting with warm spices, moist pumpkin puree, and melty chocolate chips, perfect for a cozy snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (270 grams) Gluten-free measure-for-measure flour
- 1 cup (90 grams) gluten-free rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 (15-ounce) can unsweetened pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 3 large eggs
Add-ins and Garnish
- 1 cup (180 grams) semisweet chocolate chips, plus more for garnish
- 2 Tablespoons (12 grams) rolled oats, for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, combine gluten-free flour, gluten-free rolled oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk together until evenly mixed and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, orange juice, maple syrup, avocado or coconut oil, and eggs until smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir until almost fully combined. Fold in 1 cup of chocolate chips evenly throughout the batter.
- Rest Batter: If possible, let the batter rest for 30-60 minutes to improve texture by making it fluffier and lighter. Alternatively, chill the batter overnight if baking the next day.
- Fill Muffin Cups: Using an ice cream scoop, fill each muffin cup with about 1/4 cup of batter. For a decorative touch, top each muffin with additional chocolate chips and a sprinkle of rolled oats if desired.
- Bake Muffins: Bake in the preheated oven at 375 degrees F for 20 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from oven and let them cool in the pan for 1-2 minutes, then transfer to a wire rack to cool completely.
- Repeat Baking: Repeat the process until all batter is used and muffins are baked.
- Storage: Enjoy muffins immediately or store in an airtight container at room temperature for 1-2 days. For longer storage, freeze muffins for up to 2 months.
Notes
- Resting the batter improves fluffiness and muffin texture.
- Use gluten-free oats to keep muffins gluten-free.
- Substitute avocado oil with melted coconut oil as desired.
- Do not use pumpkin pie filling; use pure pumpkin puree instead.
- Chocolate chips can be adjusted or omitted for different flavor variations.
- Freezing muffins allows for convenient make-ahead snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 167 kcal
- Sugar: 10.5 g
- Sodium: 138.5 mg
- Fat: 5 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg
