Gluten-Free Pumpkin Muffins
with Chocolate Chips
These Gluten-Free Pumpkin Muffins are tall and fluffy, perfectly spiced with warm fall flavors, loaded with chocolate chips, and dairy-free. It's officially pumpkin season and this gluten-free pumpkin muffin recipe is one of our fall favorites
Pumpkin muffins are a delightful treat, especially during the fall and holiday season. These moist and flavorful muffins are perfect for breakfast, brunch, or as a snack. These pumpkin muffins are a wonderful combination of moist, spiced pumpkin goodness with a hint of sweetness. They capture the essence of autumn and are a favorite for many during the fall season.
Ingredients
Baking & Spices
• 200 g 1 cup sugar
• 1 2 cup almond flour, (50g)
• 1 2 cup dark brown sugar, (100g), dark
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 cup Chocolate chips, mini
• 1 tsp Cinnamon
• 1 1/2 cups Gluten-free flour
• 1 tbsp Pumpkin pie spice
• 3/4 tsp Salt
• 2 tsp Vanilla extract
Oils & Vinegars
• 1 2 cup unrefined coconut oil, melted, (120ml), unrefined
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Whisk the dry ingredients. In a large mixing bowl whisk the dry ingredients. Set the bowl aside.
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Whisk the wet ingredients. In a separate medium-sized mixing bowl whisk together the wet ingredients until smooth.
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Combine the wet and dry ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula fold until just combined, do not over-mix.
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Add the chips and rest the batter. Fold in the chocolate chips. Cover the bowl with aluminum foil and allow the batter to rest on the counter for 30 minutes.
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Prepare the muffin pan. Preheat oven to 425°F. Grease a 12-count muffin pan with unrefined coconut oil or line it with cupcake liners. Spoon the batter into the liners or muffin tin depending on what you use, filling them all the way to the top. Bake for 5 minutes. Reduce the temperature to 350°F and continue baking for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Let the muffins cool. Remove the muffins from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
