Easy Pumpkin Chocolate Chip Muffins (Gluten-Free)
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.
Ingredients
- 1 ½ cups brown rice flour
- ½ cup cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup oil
- ¾ cup brown sugar
- 2 eggs, room temperature
- ¾ 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.
- 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 and the 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. 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 them to a wire rack.
Notes
Storing: Store the muffins covered 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.