Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins are moist, soft, and perfectly sweetened and spiced. Full with chocolate chunks because pumpkin with chocolate is a perfect match!

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About this recipe

Gluten-Free pumpkin muffins are made with brown rice flour as the main flour. They are moist, soft, and delicious like this GF pumpkin bread version.

Full of chocolate chunks that, mixed with the pumpkin flavor are a perfect match. Perfectly spiced and sweetened, they are ideal as a snack, tea time, or whatever.

These muffins have many topping options: you can make them soft or very spicy, add chocolate or some dried fruit, frosting or not.

Ingredients

The main ingredients of the muffins are:

• Flours: brown rice flour and cornstarch are the main flours of the recipe.
• Pumpkin: canned pumpkin or you can make a pumpkin puree.
• Baking Powder and soda: leaving agents.
• Sugar: brown sugar.
• Oil: natural oil. I used sunflower oil.
• Eggs: room temperature eggs are better.
• Spices: pumpkin pie spices or ground cinnamon, ginger, and nutmeg.
• Chocolate (optional): dark chocolate chunks or chips.

How to make Gluten-Free Pumpkin Muffins

Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.

Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). For a better result, cook the pumpkin in the oven.

In a large bowl beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one beating after each addition. Mix well.

Add the brown rice flour, cornstarch, salt, baking soda, baking powder, and spices, along with the milk, and mix until the ingredients are just combined.

Add ½ cup of the chopped chocolate. If you want the muffins to be very chocolaty you can add more chocolate.

Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible and top with the remaining chocolate.

Bake for 25 minutes To know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.

Let cool before removing.

Variations and topping options

• Oil: coconut oil should work well.
• Flours: you can try with another GF flour like almond flour or buckwheat flour. In case you decide to try with the last one, keep in mind that the flavor is intense.
• Topping options: you can top the muffins with dark chocolate chips, white chocolate chips, dried fruits like almond or walnuts. You can also top with cream cheese frosting.

Storing

Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.

You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).

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