Description
These Gluten Free Pumpkin Chocolate Chip Muffins are moist, fluffy, and bursting with warm spices and pumpkin flavor. Packed with semisweet chocolate chips and gluten-free oats, they make a perfect seasonal treat for breakfast or snack time, featuring a light texture and rich taste.
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 Oven 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, whisk together gluten-free flour, gluten-free oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, orange juice, maple syrup, avocado oil (or melted 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 chocolate chips just until evenly blended.
- Rest the Batter: Let the batter rest for 30 to 60 minutes to allow it to become fluffier and improve texture. Alternatively, chill the batter overnight in the refrigerator if making muffins the next day.
- Fill Muffin Cups: Using an ice cream scoop, fill each muffin cup with 1/4 cup of batter. For a pretty presentation, top each with a few extra chocolate chips and a small sprinkle of 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 the oven and let them cool in the muffin tin for 1-2 minutes, then transfer to a wire rack to cool completely. Repeat baking until all muffin batter is used.
- Serve or Store: Enjoy muffins immediately or store them in an airtight container at room temperature for 1-2 days. They can also be frozen for up to 2 months.
Notes
- Resting the batter improves the texture and fluffiness of the muffins significantly.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Maple syrup adds natural sweetness; honey can be substituted if desired.
- Avocado oil or coconut oil adds moisture and healthy fats; melted butter could be used for a richer flavor but will affect the dairy content.
- Gluten-free rolled oats add texture and fiber; ensure oats are certified gluten-free if celiac-safe cooking is needed.
- Muffins freeze well; wrap tightly or keep in freezer-safe container for freshness.
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: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg
