There is something magical about the smell of pumpkin spice on a crisp autumn morning. You want a treat that feels special but fits your busy schedule. These Gluten-Free Pumpkin Muffins are exactly what your kitchen needs right now. They are soft, sweet, and perfectly spiced for the season.
You deserve a snack that tastes like a bakery treat but uses simple ingredients. These muffins deliver a tender crumb without any complicated steps. They are the perfect way to welcome the cooler fall weather into your home.
Why This Recipe Is a Winner
You will love how simple these are to whip up. They require no fancy equipment or expensive electric mixers. This recipe is a huge win for busy fall mornings and school lunches. Your kids will never know they are eating nutrient-dense pumpkin. These muffins stay incredibly moist thanks to the pure pumpkin puree. They are ready in 30 minutes from start to finish.
Simple Cooking Method
This method is as easy as it gets for beginners. You simply whisk your dry ingredients in one bowl and wet in another. Combine them gently to keep the texture light and airy. Even if you are new to gluten-free baking, you can do this. It takes just ten minutes of prep before they hit the oven. You will love how the batter comes together so smoothly.
Ingredients You’ll Need
These muffins use mostly pantry staples and seasonal pumpkin puree for the best flavor.
- 1 1/2 cups Gluten-free 1-to-1 baking flour (with xanthan gum)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Pumpkin pie spice
- 1 cup Canned pumpkin puree (100% pure, unsweetened)
- 1/2 cup Pure maple syrup
- 1/3 cup Melted coconut oil or avocado oil
- 2 Large eggs, room temperature
- 1 teaspoon Vanilla extract
- 1/2 cup Mini semi-sweet chocolate chips (dairy-free optional)
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners.
- In a medium mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice until no clumps remain.
- In a separate large mixing bowl, combine the pumpkin puree, maple syrup, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified.
- Add the dry ingredients into the wet ingredients. Use a spatula to stir until just combined, ensuring all flour is incorporated without overworking the batter.
- Gently fold in 1/3 cup of the chocolate chips, reserving the remainder for topping.
- Portion the batter evenly into the 12 muffin cups, filling each approximately three-quarters full.
- Sprinkle the remaining chocolate chips over the tops of the muffins.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a little bit of butter or almond butter. They pair beautifully with a hot cup of coffee or cold milk. Pack them in your kids’ lunchboxes for a nutritious midday treat. Set them out on a pretty platter for a cozy weekend brunch. You can even enjoy one as a guilt-free dessert after dinner.
Keep It Fresh
Keep your leftovers in an airtight container at room temperature for two days. For longer storage, keep them in the fridge for up to a week. These muffins are also very freezer-friendly for easy meal prepping. Just thaw one at room temperature or warm it briefly in the microwave. They stay soft and delicious even after freezing. Make a double batch to save time later in the month.
Recipe Tips for Best Results
- Use room temperature eggs to ensure the coconut oil doesn’t seize up.
- Don’t skip the parchment liners to prevent the muffins from sticking.
- Avoid overmixing the batter to keep the texture light and fluffy.
- Measure your flour carefully using the spoon-and-level method for accuracy.
- Add a handful of fresh pecans or walnuts for an extra autumn crunch.
- Check the muffins at 20 minutes to ensure they stay perfectly moist.
- Use mini chocolate chips so every bite has a bit of chocolate.
- Ensure your pumpkin is pure puree and not sweetened pie filling.
Ways to Switch It Up
- Swap chocolate chips for dried cranberries for a tart seasonal twist.
- Use honey instead of maple syrup for a slightly different sweetness.
- In summer, swap the pumpkin for mashed bananas to make banana muffins.
- Add a dash of cinnamon on top before baking for extra warmth.
- Use dairy-free chocolate chips to keep this recipe entirely dairy-free.
Common Questions
Can I use pumpkin pie filling?
No, please use 100% pure unsweetened pumpkin puree. Pie filling has added sugar and spices that will change the recipe. Pure puree keeps these balanced and healthy for your family.
Can I make these ahead of time?
Yes, these muffins are perfect for meal prep. They actually taste even better the next day as the spices meld. Store them in the fridge and grab one on your way out the door.
How do I know when they are done?
Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs. Avoid overbaking so they stay tender and soft.
I hope these cozy Gluten-Free Pumpkin Muffins bring a little extra joy to your home this fall. Give them a try and let the warm aroma fill your kitchen. Happy baking!
— Lidia
Easy Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
- 1 1/2 cups Gluten -free 1-to-1 baking flour (with xanthan gum)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Sal t
- 1 tablespoon Pumpkin pie spice
- 1 cup Canned pumpkin puree (100% pure, unsweetened)
- 1/2 cup Pure maple syrup
- 1/3 cup Melted coconut oil or avocado oil
- 2 Large eggs , room temperature
- 1 teaspoon Vanilla extract
- 1/2 cup Mini semi-sweet chocolate chips (dairy-free optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners.
- In a medium mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice until no clumps remain.
- In a separate large mixing bowl, combine the pumpkin puree, maple syrup, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified.
- Add the dry ingredients into the wet ingredients. Use a spatula to stir until just combined, ensuring all flour is incorporated without overworking the batter.
- Gently fold in 1/3 cup of the chocolate chips, reserving the remainder for topping.
- Portion the batter evenly into the 12 muffin cups, filling each approximately three-quarters full.
- Sprinkle the remaining chocolate chips over the tops of the muffins.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
