Gluten-Free Pumpkin Chocolate Muffins
Easy GF Pumpkin Chocolate Chip Muffins are moist, soft, perfectly sweetened, and spiced. Full of pumpkin flavor and chocolate chips, they’re great for breakfast, snacks, or dessert. Perfect fall treat!
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About this GF pumpkin recipe
These easy GF pumpkin muffins are moist, soft, and delicious. They have many variations and serving options. Here is the link to this amazing GF pumpkin bread for more fall GF baking recipes.
The muffins are made with brown rice flour as the main flour and are full of chocolate chips. Perfectly spiced and sweetened, they are a great GF snack or dessert. Ideal breakfast muffin also!
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 homemade pumpkin puree.
- Oil: natural oil, like sunflower oil.
- Eggs: room temperature eggs are better.
- Spices: pumpkin pie spices or ground cinnamon, ginger, and nutmeg.
- Chocolate: dark chocolate chunks or chips.
How to make easy GF 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). Roast the pumpkin in the oven to release the water.
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 along with the milk, and mix until well incorporated. 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. 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.
Storing
Store the muffins in an air-tight 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).
Variations and serving options
- Flours: sub brown rice flour and cornstarch with gluten-free all-purpose flour.
- Dried fruits: add chopped toasted walnuts, pecans, or almonds and add crunchiness.
- Topping: top the muffin with this perfect cream cheese frosting that adds richness.
For more fall baking ideas
GF Pumpkin Muffins (moist and easy!)
Ingredients
- 1 ½ cup brown rice flour
- 1/2 cup corn starch
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup oil
- 3/4 cup brown sugar
- 2 eggs room temperature
- 3/4 cup canned pumpkin puree
- ¼ cup milk
- 1 cup chocolate chips
Instructions
- 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). Roast the pumpkin in the oven to release the water.
- 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 sugar. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
- Add the dry ingredients along with the milk, and mix until well incorporated. 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. Topped with the remaining chocolate chips.
- 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.