Description
Delight in these Gluten Free Pumpkin Chocolate Chip Muffins, featuring warm spices, moist pumpkin puree, and melty chocolate chips in every bite. Perfect for a cozy breakfast or snack, these muffins are fluffy, lightly sweetened with pure maple syrup, and easy to prepare.
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 & 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 your oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside to make sure your muffins come out clean and easy to remove.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, gluten-free rolled oats, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the pumpkin puree, orange juice, pure maple syrup, avocado or coconut oil, and eggs together until the mixture is smooth and fully blended.
- Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just almost combined. Then fold in 1 cup of semisweet chocolate chips gently until evenly distributed throughout the batter.
- Rest the Batter: If possible, let the batter rest for 30 to 60 minutes at room temperature to allow it to become fluffier and improve muffin texture. Alternatively, you can chill the batter overnight in the refrigerator if preparing in advance.
- Fill Muffin Cups and Garnish: Using an ice cream scoop, measure about 1/4 cup of batter into each muffin cup. For a pretty presentation, sprinkle additional chocolate chips and rolled oats on top of each muffin.
- Bake: Bake the muffins in the preheated oven for 20 minutes until a toothpick inserted in the center comes out clean and muffins are golden and risen.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for 1 to 2 minutes before transferring them to a wire rack to cool completely. Repeat the baking process if baking multiple batches.
- Storage: Enjoy the muffins right away, or store them in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze the muffins for up to 2 months.
Notes
- Allowing the batter to rest improves muffin fluffiness and texture.
- You can substitute avocado oil with melted coconut oil without changing the flavor much.
- Using gluten-free rolled oats ensures the muffins remain gluten free and adds a nice texture.
- These muffins freeze well; thaw at room temperature before serving.
- For a dairy-free option, ensure chocolate chips are dairy free or substitute with dairy-free chips.
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
