Irresistibly Soft Pumpkin Chocolate Chip Muffins Gluten Free
Delight in these Pumpkin Chocolate Chip Muffins Gluten Free, a perfect blend of warm spices and chocolate, perfect for any occasion.
Equipment
- muffin tin
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Batter
- 1 cup canned pumpkin puree
- 2 large eggs
- ⅓ cup coconut oil or vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Dry Ingredients
- 1 cup gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
For the Mix-Ins
- ½ cup gluten-free chocolate chips or dark chocolate
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a large bowl, whisk together the wet ingredients until smooth.
- In another bowl, sift together dry ingredients until evenly mixed.
- Gradually add dry mixture to wet ingredients, stirring gently until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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