Description
Delicious gluten-free pumpkin chocolate chip muffins featuring warm spices, moist texture, and rich chocolate chips in every bite. Perfect for a cozy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free measure-for-measure flour (270 grams)
- 1 cup gluten-free rolled oats (90 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 (15-ounce) can unsweetened pumpkin puree (not pie filling)
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 3 large eggs
Add-ins and Garnish
- 1 cup semisweet chocolate chips (180 grams), plus more for garnish
- 2 tablespoons rolled oats (12 grams), for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, gluten-free oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, orange juice, maple syrup, avocado or coconut oil, and eggs until smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir until almost fully combined. Fold in 1 cup of chocolate chips gently until evenly distributed.
- Rest the Batter: If possible, let the batter rest for 30 to 60 minutes to achieve a fluffier and lighter texture. Alternatively, you can chill the batter overnight if preparing ahead.
- Fill Muffin Cups: Using a 1/4 cup measure or ice cream scoop, fill each muffin cup with batter. For a pretty presentation, top each with a few extra chocolate chips and a small sprinkle of oats.
- Bake Muffins: Bake at 375 degrees F for 20 minutes until a toothpick inserted into the center comes out clean and muffins are golden.
- Cool and Serve: Remove muffins from oven and let them cool in the pan for 1 to 2 minutes before transferring to a wire rack to cool completely. Repeat baking with remaining batter.
- Storage: Enjoy muffins immediately or store in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze for up to 2 months.
Notes
- Resting the batter improves muffin texture, making them fluffier and lighter.
- You can substitute avocado oil with melted coconut oil or any mild-flavored oil.
- Use gluten-free measure-for-measure flour for best results.
- Oats used must be gluten-free to maintain the gluten-free status of the muffins.
- Add extra chocolate chips and oats on top for a decorative and tasty finish.
- If storing muffins, thaw frozen muffins at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 167 kcal
- Sugar: 10.5 g
- Sodium: 138.5 mg
- Fat: 5 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg
