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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!
Course
Breakfast
Cuisine
American
Keyword
gluten free, muffins, pumpkin
Prep Time
5
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
23
minutes
minutes
Servings
16
muffins
Calories
267
kcal
Author
Stacey aka the Soccer Mom
Cost
$6
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
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories:
267
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
43
mg
|
Sodium:
175
mg
|
Potassium:
96
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
2468
IU
|
Vitamin C:
1
mg
|
Calcium:
55
mg
|
Iron:
1
mg