GF Pumpkin Muffins (moist and easy!)
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!
Ingredients
- 1 ½ cups brown rice flour
- 1/2 cup cornstarch
- 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. Top with the remaining chocolate chips.
- Bake for 25 minutes. To check if it's ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
- Let cool before removing.
Notes
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.