Gluten-Free Chocolate Chip Pumpkin Muffins
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.
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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:
Store these up to 5 days in the fridge in a container of choice! 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!