Easy Pumpkin Muffins
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If you’re looking for a gluten-free treat that tastes like it came straight from your favorite bakery, this one’s for you. These healthy-ish, bakery-style gluten-free chocolate chip pumpkin muffins are everything I want in a cozy fall (or winter!) bite: fluffy, flavorful, a little sweet, and perfectly spiced. Oh, and there’s chocolate. Always chocolate.
They’re super easy to whip up, naturally sweetened with maple syrup, and made with pumpkin puree for that soft, moist texture we all crave this time of year. Whether you’re gluten free or just love a better-for-you muffin that still feels like a treat, you’re going to want to save this one.
Why You’ll Love These Muffins:
- Gluten free using 1:1 Bob’s Red Mill flour (no guesswork!)
- Lightly sweetened with maple syrup
- Cozy spices like cinnamon and nutmeg give it that warm bakery feel
- Chocolate chip morsels = the best bite every time
- Great for meal prep, snack time, or gifting (yes, seriously!)
- Made in just one bowl
The Recipe
You’ll need:
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Flour
- 1 tsp almond extract
- 2 tsp cinnamon powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 3 large eggs
- 1 cup pumpkin puree
- ½ cup maple syrup
- 4 tbsp melted butter
- ½ tsp of pumpkin spice
- 1 tsp vanilla extract
- ½ cup chocolate chip morsels
How to Make Them (My Easy Step-by-Step)
- Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
- In a medium bowl or mixer, add your eggs, pumpkin puree, maple syrup, melted butter, vanilla, and almond extract. Mix until smooth and blended.
- Mix in your flour, cinnamon, baking powder, pumpkin spice, baking soda, salt, and nutmeg.
- Add your chocolate chips and fold them in.
- Scoop the batter into your muffin pan & muffin liners, filling each one about ¾ full ( a little more than half ) I sprinkled some pumpkin seeds over the top just for a little crunch, you can also add crushed walnuts if you like!
- Bake for 20–25 minutes, or until the edges are golden and a toothpick comes out clean.
- Let them cool in the pan for 5 minutes!
- These can be stored fresh in the fridge for up to 5 days!
Makes 12-14 muffins!
How to Enjoy These Muffins
These muffins are super versatile, here’s how I love to enjoy them:
- Warm with coffee on a slow fall morning
- Packed in a lunchbox or purse for an on-the-go snack
- Served with Greek yogurt or a smoothie for a healthy breakfast
- Wrapped up with twine and given as a sweet seasonal homemade gift
- On a holiday brunch table, they look cute in a basket with a few mini pumpkins!
- Work at home snack or dessert!
And bonus: They freeze beautifully. Just pop one in the microwave for 20 seconds and it’s like fresh-baked magic all over again. Spread on some butter, yum!
So, Are You Making Them?
If you’re anything like me, once you make these once… you’ll make them all season long. They’re perfect for Fall & Winter, basically your new go-to when you’re craving something cozy but still want to keep it gluten free and healthy.
If you try this recipe, comment and let me know how you liked it or tag me on Instagram!
And hey, if you’re looking for more easy seasonal recipes, home styling ideas, and lifestyle tips, head over to the blog and browse more of my favorite posts: How to make the Starbucks Pumpkin Spice Latte & Sauce at Home & Easy Cream Cheese Chicken Dip: Perfect for Parties. Happy baking, friend!
Gluten-Free Chocolate Chip Pumpkin Muffins
Equipment
- 1 Mixing Bowl
Ingredients:
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Flour
- 1 tsp Almond extract
- 2 tsp Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 3 large Eggs
- 1 cup Pumpkin puree
- 1/2 cup Maple syrup
- 4 tbsp Melted butter
- 1/2 tsp Pumpkin spice
- 1 tsp Vanilla extract
- 1/2 cup Chocolate chip morsels
Instructions:
- Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
- In a medium bowl or mixer, add your eggs, pumpkin puree, maple syrup, melted butter, vanilla, and almond extract. Mix until smooth and blended.
- Mix in your flour, cinnamon, baking powder, pumpkin spice, baking soda, salt, and nutmeg.
- Add your chocolate chips and fold them in.
- Scoop the batter into your muffin liners, filling each one about ¾ full ( a little more than half )
- Bake for 20–25 minutes, or until the edges are golden and a toothpick comes out clean.
- Let them cool in the pan for 5 minutes!
- These can be stored fresh in the fridge for up to 5 days! Makes 12-14 muffins!
Notes:
