Gluten Free Pumpkin Chocolate Chip Muffins
Delicious, moist gluten free chocolate chip muffins are the perfect fall breakfast treat! High fiber and a good source of protein, these gluten free pumpkin muffins are healthy too! This is a sponsored post written by me on behalf of Seattle’s Best Coffee. All opinions are 100% mine.
Mini Pumpkin Chocolate Chip Muffins
The first few weeks of a new school year can be an adjustment, especially with earlier wake-up times for everyone.
I find that a special treat is one way to ease the transition and make mornings a little brighter. These pumpkin chocolate chip muffins are a perfect grab-and-go breakfast or lunchbox snack (for both kids and grown-ups!)
These healthy pumpkin chocolate chip muffins taste unbelievably rich and decadent — AND they actually pack quite the nutritional punch. Our mini pumpkin muffins are a good source of fiber and protein, gluten free, and made with real pumpkin — a true superfood!
Is Canned Pumpkin Healthy?
We often think that canned foods aren’t as good for us, but believe it or not, canned pumpkin provides a lot of nutritional value!
A can of 100% pumpkin has:
- over 10 grams dietary fiber
- 3 grams protein
- more than 100% daily value of Vitamin A
- plus many more vitamins and minerals
(This is all listed on the back of the can we used, plus you can read more about pumpkin’s nutritional benefits here).
Related: 25 Gluten Free Pumpkin Recipes that are Better than the “Real Thing”
Gluten Free Pumpkin Muffins Ingredients
For your convenience in creating our healthy pumpkin chocolate chip muffins recipe, we’ve included shop-able ad links to some of the products we used. Disclosure policy is available here.
- 3/4 cup rice flour*
- 1/2 cup almond flour*
- 1 cup pumpkin puree
- 1 cup brown sugar
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
Healthy Baking Tips:
- Want More Whole Grains? Use brown rice flour instead of white rice flour in this pumpkin muffins recipe. 1 cup of brown rice flour provides 7g of dietary fiber (source). You can also use gluten free baking flour in place of the almond flour and rice flour if that is what you have on hand.
- Reduced Sugar Option — Instead of 1 cup brown sugar, reduce amount to 1/2 cup brown sugar OR substitute 1 cup coconut sugar, which is lower glycemic and may promote gut health too.
Gluten Free Pumpkin Muffins Recipe
First, watch our 1-minute recipe video to see how to make our gluten free pumpkin chocolate chip muffins. SO easy!!
Click video to play:
Here are the written directions:
- Mix wet ingredients together in one bowl, dry ingredients in another.
- Add dry ingredients to bowl of wet ingredients and whisk to combine.
- Add pumpkin puree and stir until well mixed.
- Finally, stir in chocolate chips by hand.
- Bake at 350°F for 17 minutes.
You can also grab a free printable copy of our gluten free pumpkin muffin recipe at the end of the post.
TIP: We use silicone baking cups because the finished muffins pop right out!
More ways to make mornings rock:
- Not a natural morning person? Try this list of 6 easy and effective ways to change how you start your day!
- Upgrade your mornings with Seattle’s Best Coffee®, and save money doing it!
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Pumpkin Chocolate Chip Muffin Recipe (printable copy)
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Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients
- 3/4 cup rice flour
- 1/2 cup almond flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 4 eggs
- 3/4 cup vegetable oil
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Add eggs, sugar, oil, and vanilla to a large mixing bowl and whisk together by hand until well combined.
- In a separate mixing bowl sift together dry ingredients (flours, baking powder, baking soda, cinnamon, salt, xanthan gum).
- Pour wet ingredients into the bowl of dry ingredients. Stir to incorporate, then add the pumpkin puree.
- Stir pumpkin into your batter until well mixed, then add the chocolate chips. Stir just until the chocolate chips are evenly distributed.
- Pour batter into a prepared muffin tin (we use silicon baking cups because the finished muffins pop right out) and bake for 17 minutes at 350°F.
Video
Notes
Nutrition
More of our favorite gluten free baking recipes:
Better than Starbucks Pumpkin Bread (Gluten Free)
“Cheater” Gluten Free Biscuits
Be sure to pin this mini chocolate chip pumpkin muffins recipe on Pinterest:
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Pumpkin muffins are my favorite – especially when they are filled with chocolate chips!!
Same here! 🙂
Wow these muffins looks so yummy and delicious. These muffins are my little one favourite. But we never tried pumpkin muffin. Will try this flavor now.
Wow, that’s right up my alley. Pumpkin muffins have been my greatest love for as long as I can remember. I made them soooo many times for my family. Once I tried them, it really was an obsession. They turn out so moist and delicious. I’m always sneaking into the kitchen to get more. Could anything be better for chilly fall mornings? Well… maybe some other pumpkin desserts. To be honest, I’ve never even thought of making these muffins with chocolate. Now I’m amazed and so inspired. Can’t wait to give it a try. Thank you for sharing it Stacey!