Gluten Free Pumpkin Chocolate Chip Muffins

Bite shot of a gluten free pumpkin muffin with chocolate chips stacked on another muffin.

5 from 1 review

Gluten Free Pumpkin Chocolate Chip Muffins

Fall in love with these tender and moist gluten free pumpkin muffins studded with chocolate chips. The small batch recipe blends a flavorful oat flour blend, pumpkin puree, and all the best spices for fall. Finish the lofty muffins with a sprinkle of cinnamon sugar for perfect breakfast muffins!

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: GF

Servings: Muffins

Calories: 334kcal

Author: Erin Cernich

Equipment

Muffin/Cupcake Pan

Ingredients

6 tablespoons gluten free oat flour
¼ cup sweet white rice flour
2 tablespoons tapioca flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons cold pressed refined coconut oil, melted
¼ cup light brown sugar
3 tablespoons organic cane sugar
⅓ cup pure canned pumpkin
1 large egg
½ teaspoon vanilla extract
¼ cup mini chocolate chips
2 to 3 teaspoons cinnamon sugar for the topping

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease 4 wells of the muffin pan. You can also use cupcake liners.
In a small mixing bowl, whisk together the oat flour, sweet rice flour, tapioca flour, baking powder, salt, and pumpkin pie spice.
6 tablespoons gluten free oat flour, 1/4 cup sweet white rice flour, 2 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice
In a medium mixing bowl, add the melted coconut oil and sugars. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.
2 tablespoons cold pressed refined coconut oil, melted, 3 tablespoons organic cane sugar, 1/3 cup pure canned pumpkin, 1 large egg, 1/2 teaspoon vanilla extract, 1/4 cup light brown sugar
Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Fold in the chocolate chips.
1/4 cup mini chocolate chips
Let the batter rest for 5 minutes before baking. This allows the gluten free flours time to hydrate so the muffins bake tender and moist.
Pour the batter into the prepared pan. Sprinkle the cinnamon sugar over the top of the muffins. You can also dot a few more chocolate chips on top.
2 to 3 teaspoons cinnamon sugar
Bake the muffins for 22 minutes, or until they are springy to the touch, a toothpick inserted in the middle comes out mostly clean, and the edges are golden.
Cool the muffins in the pan set on a wire cooling rack for at least 10 minutes. Then, using a sharp paring knife or offset spatula, gently go around the muffins to loosen them from the pan. Cool the muffins on the wire cooling rack completely. Note - I find gluten free baked goods taste better when they have had a chance to cool completely.
Store leftovers covered at room temperature for up to 3 days. Beyond that, the muffins may start to dry out. Well wrapped muffins can also be frozen for up to 3 months and thaw at room temperature.

Notes

Serving Size - This is a small batch recipe and only tested as such.
Pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it doesn’t contain as much moisture as other brands.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Substitutions - The recipe has only been tested with the ingredients listed. You could try to swap a Paleo flour blend 1:1. However, I don't recommend an all purpose gluten free 1:1 blend as I find it to be much drier. The cane sugar can be swapped for white granulated sugar.
Brown Sugar - I recommend light brown sugar because dark may add too much moisture to the muffins and make them too dense.
Mini Chocolate Chips - I recommend mini chips to get more in each bite, and they won't sink to the bottom.
Storing and Freezing - Store the muffins covered at room temperature for up to 3 days. They can also be wrapped tightly in plastic wrap and placed in a ziploc bag, and frozen for up to 3 months. Thaw at room temperature.

Nutrition