Gluten Free Pumpkin Muffins | Quick and Easy, with chocolate chips
Fill your home with the scents of fall when you bake these gluten free pumpkin muffins with chocolate chips. Whip up these gluten free chocolate chip pumpkin muffins in just 30 minutes.
6tablespoons(84g)unsalted butterat room temperature
⅔cup(163g)pure canned pumpkin pureeat room temperature
2(100g (weighed out of shell))eggsat room temperature, beaten
¼cup(2fluid ounces)buttermilkat room temperature
4ouncessemisweet chocolate chipsoptional
Instructions
Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well.
Create a well in the center of the dry ingredients in the large bowl and add the butter, pumpkin puree, eggs, and buttermilk, mixing to until just combined after each addition. The batter will be thick but soft.
Add all but about 1 tablespoon of the (optional) chocolate chips to the batter, and mix until just evenly distributed throughout.
Divide the batter among the prepared wells of the muffin tin and sprinkle the remaining few (optional) chips evenly over the tops of the batter in each well, pressing gently to help them adhere.
Shake the pan back and forth to distribute the batter evenly in each well of the muffin tin. Place the muffins in the center of the preheated oven.
Bake the muffins in the tin until a toothpick inserted in the center of a muffin comes out with no more than a few moist crumbs attached (about 20 minutes).
Remove the pan from the oven. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Originally published on the blog in 2015. In 2020, video, some photos, and most text new; recipe mostly unchanged. In 2022, more text resources added.