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Gluten-Free Pumpkin Chocolate Chip Muffins

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack

Ingredients

Instructions

  1. In a bowl, combine the flour, pumpkin pie spice, baking soda and salt. In a second bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla; mix well. 
  2. Stir the wet ingredients into the dry ingredients just until moistened. 
  3. Fold in chocolate chips and pecans.
  4. Fill greased or paper-lined muffin wells ½ to ¾ full. A silicone muffin pan also works great. 
  5. Bake at 375°F for 17-21 minutes or until toothpick inserted in the center comes out clean.
  6.  Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Notes

*For gluten-free all-purpose flour we like to use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour or King Arthur Measure-for-Measure Gluten-free flour. Note: Coconut flour will not work in this recipe as the ratio is not 1-to-1 when substituting.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 215
  • Sugar: 14 g
  • Sodium: 220 mg
  • Fat: 11 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g