These moist and tender gluten free pumpkin chocolate chip muffins are made with simple pumpkin puree in the batter and plenty of pumpkin pie spice. A quick and easy muffin that celebrates the best of the season.
Ah, pumpkin season. I can’t stop myself from baking with pumpkin, both from a can and from a whole roasted pumpkin (who doesn’t love toasted pumpkin seeds?!), but it can be tricky. Pumpkin puree has quite a lot of moisture, and its pumpkin flavor is not really as intense as you might think. My usual solution is to begin by making a batch of homemade gluten free pumpkin butter, as this time of year I always have some in the refrigerator.
But I also wanted the ease of simple gluten free pumpkin chocolate chip muffins that require no advance prep, and still have bright pumpkin flavor. (I am now giving thanks to my family for enduring batch after batch after batch of this and that pumpkin muffin over the past couple weeks 👏)
Since you know I’d never ever present a recipe to you that fell short of my goals, these simple gluten free pumpkin muffins have it all: ease of preparation (30 minutes start to finish), intense pumpkin flavor (the right balance of ingredients + a bit more pumpkin pie spice) & a moist and tender muffin lightly sweet muffin that’s perfect for breakfast or a snack. Check ✔️ check ✔️ check ✔️.
There’s just something about the classic combination of pumpkin and chocolate that gets me every time. 💕
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice*
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
4 ounces semi-sweet chocolate chips
6 tablespoons (84 g) unsalted butter, at room temperature
2/3 cup (163 g) pure pumpkin puree, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1/4 cup (2 fluid ounces) buttermilk, at room temperature
*Pumpkin Pie Spice: To make your own, in a small bowl, place 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/4 teaspoon freshly grated nutmeg. Mix to combine.
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, pumpkin pie spice, salt and sugar, and whisk to combine well. Transfer about 1 teaspoon of the dry ingredients to a small bowl, add the chocolate chips and toss to coat. Set the chips aside. 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 chocolate chips and the reserved dry ingredients 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 chips evenly over the tops of the batter in each well, pressing gently to help them adhere.
Place the muffins in the center of the preheated oven and bake 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 from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
P.S. Did you know I have4 published gluten free cookbooks? If you haven’t considered a purchase, I hope you will. They’re each a labor of love, and your support of the books keeps the blog going!