2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice (See Recipe Notes)
3/4 cup (150 g) granulated sugar
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
4 ounces semisweet chocolate chips
Make your own pumpkin pie spice
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, 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 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 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 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.
Originally published on the blog in 2015. Video, some photos, and most text new; recipe mostly unchanged.