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Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF, Vegan, Dairy Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 15 min
  • Cook Time: 22 min
  • Total Time: 37 minutes
  • Yield: 9-12 muffins 1x

Description

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced pumpkin muffins! The best GF pumpkin muffins—made in 1-bowl with healthy, whole ingredients.


Scale

Ingredients

Wet Ingredients

Dry Ingredients

Add-in Ingredients

Optional Topping


Instructions

  1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, spice and salt. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick. Fold in chocolate chips.
  4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top—the batter will bake up very close to how it looks raw. To make large, domed tops, spread batter between 9 muffin cups.
  5. Bake for 18-25 minutes (on the longer end for larger, fewer muffins). Mine took 22 minutes.
  6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free).

Vegan Gluten Free Pumpkin Recipes You’ll Enjoy:


Notes

  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.
  • **Instead of pumpkin pie spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
  • To Store: cool completely, then store in an airtight container for up to 1 week.
  • To Transport: use this muffin holder. It’s two tiered and holds two batches of muffins!
  • To Freeze: Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.
  • Category: Breakfast, Snacks, Dessert
  • Method: Bake
  • Cuisine: American

Keywords: gluten free pumpkin muffins, pumpkin chocolate chip muffins, gluten free pumpkin chocolate chip muffins, vegan pumpkin muffins

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