Pumpkin Chocolate Chip Muffins Gluten Free for Cozy Mornings
Discover the warmth of Pumpkin Chocolate Chip Muffins Gluten Free, perfect for cozy mornings.
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Servings: 12 muffins
Calories: 180kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- spatula
Ingredients
For the Muffins
- 1 cup canned pumpkin puree 100% pumpkin, not pumpkin pie filling
- 2 large eggs helps bind ingredients
- ⅓ cup coconut oil can substitute with melted butter
- ½ cup brown sugar for deeper flavor
- ¼ cup granulated sugar reduce for less sweetness
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free all-purpose flour check for a blend that contains xanthan gum
- ½ teaspoon baking powder ensure it’s fresh
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon add more for a spicier kick
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger fresh ginger can be used
- ½ cup gluten-free chocolate chips use dairy-free for vegan
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Whisk together pumpkin puree, eggs, coconut oil, brown sugar, granulated sugar, and vanilla extract in a mixing bowl.
- In another bowl, mix together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips gently using a spatula.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins are great for freezing. Thaw overnight and reheat as needed.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg