I’ve finally hit that time of year again… I’m literally knee-deep in pumpkin. It’s really the only time of year I bake with it, so I go all out. Last year, I made pumpkin ricotta cheesecakes and quite a few loaves of pumpkin bread for Thanksgiving. This year, it’s all about these pumpkin chocolate chip muffins.
There’s really nothing like a good muffin. I’ll eat them for breakfast, snacks, or even dessert! Some people claim that muffins are really just cupcakes without the frosting, but let’s not go there. I’d like to think they are a bit healthier so I can continue having them for breakfast… although I may be guilty of having a cupcake or two for breakfast in college. Don’t judge, I was a hungry swimmer.
I actually made these muffins three times before I got them just right. Either I couldn’t taste the pumpkin once it was baked, or the texture just wasn’t right. I finally got the best of both worlds and made the most DELICIOUS gluten free pumpkin chocolate chip muffins!
Seriously, I can’t stop raving about them! These pumpkin chocolate chip muffins are thicker than cupcakes (like muffins should be, in my mind), but are wonderfully moist and fluffy. Not to mention they are loaded with mini chocolate chips!
The best thing about these muffins is how easy they are to make. Just combine the dry and wet ingredients in separate bowls, then pour the wet ingredients into the dry and mix until combined (it makes one very thick batter). Be sure to fill your muffin cups almost all the way full! That’s the trick to getting that nice dome on top.
Try these other Fall recipes:
- Baked Apple Donuts
- Apple Spice Cupcakes
- Healthier Fruit Dip
- Pumpkin Chai Latte
- Shredded Brussels Sprouts Salad
- Sweet Potato Gnocchi
Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.