Delicious Gluten-Free Pumpkin Chocolate Muffins Recipe
Greetings to all the foodies out there! If you’re looking for a scrumptious and healthy treat that satisfies your sweet tooth, you’ve come to the right place. I’m delighted to share with you my Gluten-Free Pumpkin Chocolate Chip Muffins recipe! Made with organic ingredients, these muffins are dairy-free and gluten-free, perfect for those with a celiac disease or gluten intolerance.
My recipe features canned pumpkin, which is rich in vitamin A and fiber, and chocolate chips that add a delightful burst of flavor. You’ll also find some crunchy textures in each bite due to the combination of tapioca flour and cornstarch. These muffins are super moist, flavorful, and perfect for breakfast or afternoon snack.
As a nutritionist and food blogger, I believe that everyone should have access to delicious and healthy meals. That’s why I’m excited to share this pumpkin chocolate chip muffin recipe with you. It’s also easy to make and customizable based on your personal preferences. And trust me, these muffins won’t last long once they hit your taste buds! Keep reading for the Ingredient List and How-To section of this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe.
Why You’ll Love This Recipe
Are you in search of a guilt-free indulgence that satisfies your sweet tooth without compromising on your health goals? Then look no further than these scrumptious Gluten Free Pumpkin Chocolate Chip Muffins! Trust me; once you taste them, you won’t be able to resist them.
What makes these muffins so special is the delightful combination of pumpkin and chocolate – a match made in heaven! These muffins are bursting with rich and bold flavors that will tantalize your taste buds. From the creamy texture of the pumpkin puree to the velvety smoothness of the chocolate chips, every bite is sure to leave you craving for more!
But taste isn’t the only thing that sets these muffins apart – they are also incredibly healthy! Made from all-natural organic ingredients like almond flour, oat flour, and coconut sugar, this recipe is perfect for those who follow a gluten-free or paleo diet. Plus, it’s dairy-free too!
With each muffin having only 210 calories, you can enjoy them anytime – breakfast, snack or dessert! Did I mention that they’re also freezer-friendly? So, you can save some for later whenever your craving hits.
So go ahead and indulge in these yummy Gluten Free Pumpkin Chocolate Chip Muffins without any guilt! They are an excellent source of energy and nutrition that won’t weigh you down. Your body will thank you for feeding it right while satisfying your cravings.
Ingredient List
Before we move on to the baking instructions, let’s gather all the ingredients that we need to make these scrumptious Gluten-Free Pumpkin Chocolate Chip Muffins. Don’t worry, most of them can be found in your kitchen already!
Ingredients 1:
- 1 cup canned pumpkin puree
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup unsweetened almond milk or dairy milk
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
Ingredients 2:
- 2 cups gluten free flour blend (we recommend Bob’s Red Mill 1-to-1 baking flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice or cinnamon
- 3/4 cup chocolate chips
Optional: Add some nuts like walnuts or pecans if you prefer more crunch and texture.
With all ingredients ready, let’s proceed to mixing them up for our indulgent snack.
The Recipe How-To
Now that we have gathered all the necessary ingredients, let’s get started with the recipe how-to!
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin tin with parchment paper liners.
- In a large mixing bowl, whisk together 2 cups of gluten-free flour blend, ¾ cup coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt until thoroughly combined.
- Create a well in the center of the dry ingredients and add 2 large eggs (room temperature), 1 cup canned pumpkin puree, ½ cup unsweetened almond milk, ¼ cup maple syrup, and ¼ cup melted coconut oil.
- Whisk the wet ingredients together until smooth, then gradually mix in the dry ingredients until a thick, evenly blended batter forms.
- Fold in 1 cup of chocolate chips until evenly distributed throughout the mixture.
- Carefully spoon batter into prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Once finished, let cool on a wire rack for a few minutes.
Tips to Keep in Mind
- Be sure not to overmix the batter as it can make the muffins tough and dense.
- Use room temperature eggs to achieve a better and more even consistency in your dough
- If you’re not a fan of chocolate chips, try adding nuts or chopped fruits instead for a change of flavor
- For mini muffins, bake for only 12-15 minutes.
- Store leftover muffins in an air-tight container at room temperature for up to three days or freeze them for an extended storage time.
With these easy steps, you can make yummy Gluten-Free Pumpkin Chocolate Chip Muffins at home. Enjoy!
Substitutions and Variations
Welcome to the exciting section of Substitutions and Variations! These pumpkin chocolate chip muffins are particularly versatile and can accommodate different variations to suit your dietary needs or personal preferences.
For a dairy-free version, you can replace the butter with coconut oil or oil of your choice. Unsweetened applesauce can also be used as a substitute for butter in baking recipes.
If you don’t have canned pumpkin, fret not! You can use homemade pumpkin puree. Simply peel and chop a small pumpkin, boil it for 20 minutes, then blend it until smooth.
For a healthier option, you can replace granulated sugar with coconut sugar or pure maple syrup. Maple syrup adds a rich flavor to these muffins that complements the pumpkin chocolate chip flavors so well.
If you prefer a grain-free alternative, try using oat flour, almond flour, or a blend of gluten-free flours that suits your taste. You can create your own gluten-free flour blend by mixing tapioca flour, cornstarch, and gluten-free purpose flour in equal amounts.
Would you like to intensify the pumpkin flavor? Add some pumpkin pie spice to the batter. One teaspoon of cinnamon and ¼ teaspoon each of nutmeg, allspice, and ginger make for delightful pumpkin spice mix.
You may also make mini muffins instead of regular-size ones. Bake them for 12-15 minutes at 350℉ (175℃) in a preheated oven until they turn golden brown.
By making these creative substitutions and variations, you’ll not only enjoy different flavors but also promote personal wellness. Whether you’re eating Paleo, grain-free or simply wanting to try something new, these muffins will not disappoint!
Serving and Pairing
Once these gluten-free pumpkin chocolate chip muffins are ready to be served, grab a hot cup of coffee or tea for an ideal pairing. The combination of these moist and fluffy muffins with your favorite hot beverage can create a lovely aroma and flavor explosion that will make your taste buds dance.
These muffins are perfect for breakfast or brunch as they pack all the goodness you need to start your day healthily. They can also be served as an afternoon snack to boost your energy levels and satisfy your sweet tooth.
For a more indulgent option, you can serve these muffins as a dessert with a scoop of vanilla ice cream on top. This warm and cold combo makes for great comfort food on chilly evenings.
Whether you enjoy them alone or pair them with a delightful beverage or dessert, these pumpkin chocolate chip muffins are sure to leave you feeling satisfied and happy.
Make-Ahead, Storing and Reheating
Once you have made these delightful gluten-free pumpkin chocolate chip muffins, you may be wondering what the best way is to store them for later consumption. That’s why in this section, I will provide a complete guide on how to manage your muffins, so they stay fresh and delicious.
If you want to make these muffins ahead of time, you can. After baking them, let them cool to room temperature before storing them. You can then store them in an airtight container or sealable plastic bag in the fridge for up to five days or in the freezer for up to two months.
When reheating frozen muffins, allow them to defrost overnight in the fridge or on the counter for 1-2 hours. Then heat them up in a preheated oven at 350°F (180°C) from 5-10 minutes until they are warm throughout. You can also reheat them in a microwave oven at 50% of its power for 20 seconds or more if required.
If you would like to add some extra flavor to your muffins, consider serving them with whipped cream or a scoop of vanilla ice cream on top. Alternatively, you might also consider adding some frosting flavoured with cinnamon and vanilla extract.
In short, storing and reheating these pumpkin chocolate chip muffins is easy and simple when using proper storage methods. You can enjoy these tasty treats any time of day by following these tips and advice for optimal results!
Tips for Perfect Results
Now that you have all the ingredients in place, it’s time to master the art of making these delicious gluten-free pumpkin chocolate chip muffins. However, baking gluten-free can be quite tricky because gluten provides important structure and texture to baked goods. But worry not, with these tips, you can elevate your muffin game and get perfect results every time.
1. Use Room Temperature Ingredients:
Make sure your eggs and milk are at room temperature before adding them to the batter. This will ensure proper mixing and emulsification which will result in more tender and fluffy muffins.
2. Do Not Overmix the Batter:
Overmixing can cause the muffins to become tough, dense, and dry. Mix the ingredients until they are just combined, with no visible flour pockets.
3. Let the Muffin Batter Rest:
Letting the batter rest for 10-15 minutes allows the gluten-free flour to fully hydrate and absorb liquid from the other ingredients. This gives a fluffier texture to your baked goods.
4. Use an Ice Cream Scoop:
Using an ice cream scoop will ensure that each muffin is evenly sized, leading to uniform baking time and perfect results.
5. Don’t Peek:
While it’s tempting to check on your muffins, resist opening the oven door too soon or too often. The drastic change in temperature can lead to uneven baking or even cause your muffins to collapse.
6. Cool Completely Before Storing:
Allow your muffins to cool completely before storing them. If muffins are stored while still warm, condensation will form inside the container causing them to become dense and soggy.
By following these tips and tricks, you can confidently make these mouthwatering gluten-free pumpkin chocolate chip muffins that are sure to impress everyone at the table!
Bottom Line
In conclusion, this gluten-free pumpkin chocolate chip muffin recipe is perfect for those who crave something sweet and indulgent but are also health conscious. Not only does it contain nutritious ingredients like canned pumpkin and almond milk, but it is also free from gluten, dairy and grains.
By substituting certain ingredients, you can easily make this recipe paleo or vegan-friendly. Moreover, these muffins can be prepped in advance and stored in the freezer for a quick breakfast or snack option.
So what are you waiting for? Give this recipe a try and indulge in the decadent flavors of chocolate and pumpkin without any guilt!
Gluten Free Pumpkin Chocolate Chip Muffins Recipe
Ingredients
- 1 cup brown rice flour
- 1/4 cup soy flour
- 1/4 cup tapioca flour
- 1 teaspoon guar gum
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 1 cup canned pumpkin
- 1 cup chocolate chips
Instructions
- 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- 2. Combine dry ingredients and set aside.
- 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- 6. Fold in the pumpkin and chocolate chips if using.
- 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
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