A Brief History of Pumpkin Muffins
Pumpkin muffins originated in early American kitchens, where pumpkin was a readily available ingredient and a staple in sweet and savory dishes. As baking evolved in the 19th century, pumpkin purée became a popular addition to quick breads and cakes for its natural moisture and sweetness. The gluten-free variation is a modern adaptation, designed for those avoiding wheat while still enjoying classic fall flavors. The addition of chocolate chips brings a contemporary twist—rich, sweet, and perfectly balanced against warm pumpkin spice.
Gluten-Free Pumpkin Chocolate Chip Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Gluten-Free Pumpkin Chocolate Chip Muffins are soft, fluffy, and full of cozy autumn flavor. Naturally sweetened and perfectly spiced, they’re ideal for breakfast, snack time, or festive gatherings. Each muffin is bursting with melted chocolate chips and warm pumpkin notes, creating a moist and tender texture that no one will guess is gluten-free. Whether you’re baking for a gluten-sensitive friend or just love wholesome seasonal treats, these muffins are an easy, one-bowl wonder ready in 30 minutes. 🍁🧡
Ingredients
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1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp ground ginger
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1 cup pumpkin purée
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½ cup coconut sugar or brown sugar
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¼ cup melted coconut oil
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2 large eggs
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1 tsp vanilla extract
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½ cup unsweetened almond milk (or milk of choice)
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½ cup dark chocolate chips (plus more for topping)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
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In a medium bowl, whisk together gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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In another bowl, combine pumpkin purée, sugar, coconut oil, eggs, vanilla, and almond milk.
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Mix dry ingredients into the wet ingredients until just combined.
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Fold in chocolate chips gently.
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Spoon batter evenly into muffin cups and top with a few extra chocolate chips.
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Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for 5 minutes, then transfer to a wire rack.
Notes
Substitute almond milk with oat or dairy milk if preferred.
Add chopped nuts or seeds for crunch.
Store in an airtight container for freshness.
Frequently Asked Questions
1. Can I make these muffins dairy-free?
Yes! Use dairy-free chocolate chips and your favorite plant-based milk such as almond, oat, or soy milk for a completely dairy-free version.
2. What gluten-free flour works best?
A 1:1 gluten-free baking blend with xanthan gum gives the best texture and rise. Brands like Bob’s Red Mill or King Arthur work perfectly.
3. How do I keep gluten-free muffins from being dry?
Pumpkin purée adds natural moisture, but be sure not to overbake. Remove the muffins from the oven as soon as the tops spring back to the touch for a soft, tender crumb.
