Gluten Free Pumpkin Chocolate Chip Muffins

As autumn leaves fall and the crisp air sets in, the scent of freshly baked goods can bring warmth and cheer to any kitchen. What better way to embrace the season than with gluten free pumpkin chocolate chip muffins? These treats are not only delicious but also simple to prepare—perfect additions to your fall baking collection.

While gluten free baking may feel daunting, it can also be incredibly rewarding. With a few key ingredients and techniques, you can whip up moist muffins bursting with flavor. In this post, we will share an easy recipe that blends the comforting tastes of pumpkin and chocolate, ensuring your baked goods are a hit with everyone!

Ingredients:

• 1 3/4 cups Gluten Free Bob's Red Mill All Purpose Baking Flour

• 1 cup granulated sugar

• 1 tbsp baking powder

• 1 tsp cinnamon

• 2 tsp pumpkin pie spice

• 1/2 tsp xanthan gum

• 1/2 tsp salt

• 1 cup pumpkin puree

• 1/2 cup soy milk

• 1/2 cup coconut oil, melted

• 2 tbsp maple syrup

• 1 tsp vanilla

• 3/4 cup chocolate chip plus sprinkled on top

  
  

Instructions:

1. In a large bowl, combine the gluten-free flour, sugar, baking powder, cinnamon, pumpkin pie spice, xanthan gum, and salt.

2. In another bowl, combine the pumpkin puree, soy milk, melted coconut oil, maple syrup, and vanilla.

3. Gently pour the wet ingredients over the dry ingredients and use a spatula to mix them together. Be careful not to overmix, as this will prevent your muffins from being fluffy.

4. Fold in the chocolate chips.

5. Preheat the oven to 190°C (375°F) and allow the batter to rest as the oven heats up.

6. Transfer the batter into a 12-cup muffin tin and bake for 22 minutes.

7. Allow to cool before serving.