Description
Delicious gluten-free pumpkin chocolate chip muffins that are moist, fluffy, and bursting with warm spices and chocolate chips in every bite. Perfect for a cozy fall breakfast or snack.
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 and Garnish
- 1 cup (180 grams) semisweet chocolate chips, plus more for garnish
- 2 Tablespoons (12 grams) rolled oats, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, gluten-free oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves to combine evenly. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, orange juice, maple syrup, avocado or coconut oil, and eggs until fully blended and smooth.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir until almost fully combined. Gently fold in 1 cup chocolate chips until evenly distributed.
- Rest the Batter: If time allows, let the batter rest for 30-60 minutes to improve texture and make the muffins fluffier. Alternatively, chill the batter overnight for baking in the morning.
- Fill Muffin Cups and Garnish: Using an ice cream scoop, measure 1/4 cup of batter into each muffin cup. Top each with additional chocolate chips and a sprinkle of rolled oats for a pretty presentation, if desired.
- Bake: Bake at 375 degrees F for 20 minutes until a toothpick inserted in the center comes out clean and muffins are golden.
- Cool: Remove muffins from the oven and cool in the tin for 1-2 minutes, then transfer to a wire rack to cool completely.
- Serve or Store: Enjoy muffins warm or store in an airtight container at room temperature for 1-2 days. Freeze leftovers up to 2 months.
Notes
- Using a batter rest period enhances muffin texture, making them lighter and fluffier.
- Maple syrup adds natural sweetness and a subtle flavor; honey can be substituted if preferred.
- Ensure pumpkin puree is unsweetened and not pumpkin pie filling to avoid excess sugar and spices.
- Frozen muffins should be thawed at room temperature or warmed briefly in the microwave before serving.
- For a dairy-free option, use coconut oil instead of avocado oil and ensure chocolate chips are dairy-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 167 calories
- 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
