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
Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ½ cups (209g) Bob’s Red Mill 1:1 gluten free baking flour (spooned and leveled)
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp salt
- 2 large eggs
- 3/4 cup light brown sugar, packed
- 1 ¼ cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup oil (neutral oil, I used sunflower oil)
- ¼ cup plain yogurt
- 1 tsp gluten free vanilla extract
- ⅔ cup gluten free semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350℉. Line a standard 12-cup muffin pan with cupcake/muffin liners and set aside.
- In a large mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, spices, and salt. Set aside.
- In a medium mixing bowl, whisk together eggs, brown sugar, pumpkin purée, oil, yogurt, and vanilla until smooth and totally combined.
- Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be very thick. Fold in the chocolate chips.
- Scoop the batter into the liners, filling each one almost full. Gently smooth out the tops with the back of a spoon so they fill the cups evenly.
- Bake for 23-25 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes
Notes
- These muffins freeze very well. I like to wrap each one individually with plastic wrap and store in a freezer bag in the freezer. When ready to use, just unwrap one and warm in the microwave for 15-20 seconds.
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your muffins will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, I recommend using a 1:1 baking mix that contains xanthan gum and measure by weight.
- Spoon and level your flour, don't scoop. Or measure by weight. This ensures you use the correct amount.
- UPDATE: Thank you to one of my readers who said they successfully made this recipe using Pillsbury GF flour!
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.
These muffins sound very good. Can they be made with regular flour??? Still add the corn starch???
Hi Judy! Unfortunately, I don’t think so. The ingredient amounts in this recipe were already modified to accommodate gluten free baking flour, which can absorb liquids differently than regular flour and needs additional leavening.
Judy, I made these with regular flour, and they turned out wonderfully. I think I needed some extra baking time, and I may have added a bit of milk or cream so that the batter was less thick. But we loved them with regular flour, and I’m going to make them again today 🙂
What size can of pumpkin puree?
Oops, it’s there…read it wrong!
No problem Heather! Hope you enjoy!
I have made these more times than I can count this fall. I can’t keep them around for long. I turn my back and poof they are gone. They are that good. I would hazard to say the best muffins I have ever had. So moist and deliciously good. THANKYOU for sharing. Definitely starting a new fall tradition in our home.
Thank you so much Wendy for the kind review! I’m so happy to hear they are a hit in your home!
Hi, these look amazing! Is there a substitute for the yogurt if I wanted to make them dairy-free?
Hi Delaney, using a dairy free yogurt should work just fine in this recipe!
Can a dairy-free milk like almond or coconut be used in place of the yogurt, and would amount still be 1/4 cup?
Unfortunately, I don’t think you can substitute milk for yogurt in this recipe as it’s a different consistency and has different moisture content. You can always substitute a dairy-free yogurt instead and that should work fine!