Gluten-Free Pumpkin Muffins with Chocolate Chips

These gluten-free pumpkin muffins are soft, moist, and full of warm pumpkin flavor. They have a tender, fluffy crumb and plenty of chocolate chips, making them the perfect combination of pumpkin spice and rich chocolate.

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Gluten-free pumpkin recipe

These easy gluten-free pumpkin muffins are moist, soft, and delicious, with plenty of ways to customize and serve them. Made with brown rice flour as the main flour and loaded with chocolate chips, they’re perfectly spiced, lightly sweet, and full of flavor. Enjoy them as a gluten-free breakfast muffin, afternoon snack, or simple dessert.

These gluten-free pumpkin muffins come together easily with a few simple mixing steps. If you love fall baking, be sure to check out this amazing pumpkin bread.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Flours: brown rice flour and cornstarch are the main flours of the recipe. The combination creates a lighter, tender crumb.
• Pumpkin: canned pumpkin puree or homemade pumpkin puree works well in this recipe. Canned pumpkin puree makes this recipe quick and easy. Use plain pumpkin puree, not pumpkin pie filling; pie filling already contains sugar and spices.
• Oil: natural oil, like sunflower oil.
• Eggs: room-temperature eggs are better.
• Spices: pumpkin pie spices or ground cinnamon, ginger, and nutmeg, that complement the pumpkin.
• Chocolate: dark chocolate chunks or chips.

How to make Easy Gluten-Free Pumpkin Muffins

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

Whisk together brown rice flour, cornstarch, salt, baking soda, baking powder, and spices in a large bowl. Set aside.

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

Add the dry ingredients and milk to the pumpkin mixture, and mix until well incorporated. Avoid overmixing. Add 3/4 cup of the chocolate chips and mix until just combined.

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 chips.

Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean, with no batter streaks.

Let the muffins cool before removing to a wire rack.

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator 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 at 350°F (180°C).

Good to know: baking tips

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
• Don’t overmix the batter. Mix only until the flour is incorporated for soft muffins. Overmixing can make muffins less tender.
• Let the muffins cool before removing from the pan.

You might wonder: FAQ

Can I use gluten-free all-purpose flour instead of brown rice flour and cornstarch? Yes, replace with gluten-free all-purpose flour.

Can I Use Homemade Pumpkin Puree? Yes, homemade pumpkin puree works well. Roast the pumpkin instead of boiling it to help evaporate excess moisture.

Can I make these pumpkin muffins without chocolate chips? Yes, simply omit them. You can also replace them with chopped toasted walnuts or pecans.

For more fall baking ideas

• Pumpkin Bread
• Carrot cake
• Moist Apple Bread
• Apple Streusel Muffins
• Apple Galette

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