Gluten Free Pumpkin Muffins
These Gluten Free Pumpkin Muffins are light, loaded with chocolate chips and have a lovely mild pumpkin and cinnamon flavor! Jumbo, regular sized or as mini pumpkin muffins, they’re so easy to make (no mixer is needed) and whip up in under an hour! If that wasn't enough, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
Servings: 6 jumbo muffins
Calories: 594kcal
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 pinch kosher salt
- ¼ cup light brown sugar , packed
- ¾ cup pure pumpkin
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups milk
- 1.5 cups chocolate chips plus 3 tablespoons for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, the 1.5 teaspoons cinnamon and 1 pinch of kosher salt. Set aside.
- In a large bowl, using a whisk, mix together the ¼ cup light brown sugar, the ¾ cup pure pumpkin, the ⅓ cup plus 2 tablespoons vegetable oil and the 1 teaspoon vanilla until combined. It will look chunky.
- Into the liquid ingredients, whisk in the 1 ⅓ cups milk until everything is emulsified and combined.
- Still using a whisk, slowly mix the liquid ingredients into the dry until just combined. If the mixture gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 22-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Mini Muffins: Use 1 cup of mini chocolate chips and extra for sprinkling. Bake at 375 degrees Fahrenheit for 18-20 minutes or until muffins are risen and springy. Makes 48 mini muffins.
For a Loaf Cake: Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan. Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy free milk, and make sure your chocolate chips are vegan.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), 1 cup of milk and use ⅓ cup plus 2 teaspoons (NOT tablespoons) vegetable oil.
Storing: Store gluten free pumpkin muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 594kcal | Carbohydrates: 86g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 264mg | Potassium: 289mg | Fiber: 5g | Sugar: 56g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg