This is a sponsored post written by me on behalf of Seattle’s Best Coffee. All opinions are 100% mine.
Inside: Upgrade your breakfast for fall with these Gluten Free Pumpkin Chocolate Chip Mini Muffins and a mug of Seattle’s Best Coffee®.
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!)
2-Bite Pumpkin Chocolate Chip Muffins
These 2-bite muffins taste unbelievably rich and decadent, however, they actually pack quite the nutritional punch. They’re a good source of fiber and protein, gluten free, and made with real pumpkin (a true superfood).
In fact, 1 can of 100% pumpkin contains:
- over 10 grams dietary fiber
- 3 grams protein
- more than 100% daily value of Vitamin A
- plus many more vitamins and minerals
(Source: This is all listed on the back of the can we used, plus you can read more about pumpkin’s nutritional benefits here).
Want to really make mornings awesome? Enjoy a pumpkin chocolate chip muffin with a fresh cup of Seattle’s Best Coffee® — trust me, it’s impossible to start the day in a bad mood when you’ve got good food and good coffee!
Related: 25 Gluten Free Pumpkin Recipes that are Better than the “Real Thing”
Gluten Free Pumpkin Chocolate Chip Muffins Ingredients
For your convenience in creating this 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
*Tip: Try brown rice flour for whole grain goodness! 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).
How to Make Our Pumpkin Chocolate Chip Mini Muffins
This is one of my favorite pumpkin recipes because it is super easy!
Mix wet ingredients together in one bowl, dry ingredients in another. Then you mix it all together and whisk in the pumpkin puree.
Finally, stir in chocolate chips by hand before baking.
TIP: We use silicone baking cups because the finished muffins pop right out!
Grab the full (and free!) printable copy of our Pumpkin Mini Muffins recipe below!
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!
Make Cooking Fun (and Easy!)
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Make Cooking Fun (and Easy!)
Subscribe to get our weekly recipe share newsletter with healthy family food, holiday treats and more! Privacy Policy
Grab a free printable copy of this homemade chocolate chip pumpkin muffins recipe:
- 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
- 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.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our Gluten Free favorites:
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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Last updated on October 31st, 2018 at 11:48 pm
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Bethany says
September 7, 2017 at 11:41 amPumpkin muffins are my favorite – especially when they are filled with chocolate chips!!
Stacey aka the Soccer Mom says
September 7, 2017 at 12:53 pmSame here! 🙂
Minakshi bajpai says
September 14, 2017 at 5:39 amWow 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.