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Healthy Pumpkin Chocolate Chip Muffins (Gluten Free)
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Healthy Pumpkin Chocolate Chip Muffins

These Healthy Pumpkin Chocolate Chip Muffins are supremely moist, naturally sweetened, and packed with pure pumpkin flavor. Prep a batch for the week, and enjoy these wholesome muffins on repeat.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Calories 160kcal

Equipment

  • Mixing bowls
  • 12-Cup Muffin Tin

Ingredients

  • 1 cup canned pumpkin puree
  • 2 eggs, room temperature
  • 1/2 cup pure maple syrup
  • 1/4 cup oil (vegetable, canola, melted coconut, or light olive oil)
  • 1 tsp. vanilla extract
  • 1 cup gluten free all-purpose flour* (I recommend Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
  • 2 tsp. pumpkin pie spice
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup chocolate chips (I use Lily's brand)

Instructions

  • Preheat oven to 350ºF and line a 12-cup muffin tin with liners. Lightly coat liners with cooking spray.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, and vanilla; whisk to combine.
  • In a separate smaller bowl, combine gluten free flour, pumpkin pie spice, baking soda, and salt; mix well to combine.
    Pour dry ingredients into bowl with wet ingredients; whisk until smooth. Fold in chocolate chips.
  • Divide batter evenly into prepared muffin tins, filling about two-thirds of the way full. If desired, sprinkle extra chocolate chips overtop.
    Bake at 350ºF for 24 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Let cool in the muffin pan until cool enough to handle. Remove from pan and let cool completely on a wire rack.

Notes

*My go-to gluten free baking flour is this one by Bob's Red Mill. GF flours can vary in ingredients, so be sure to use one that includes xanthan gum, which helps provide elasticity. 
*Nutrition facts calculated using Lily's baking chips.
  • To Store. I suggest storing these pumpkin muffins in an airtight storage container or gallon-size zip-top bag for 4 days at room temperature. The pumpkin flavor becomes even more pronounced on day 2.
  • To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).
    • To thaw, either let sit at room temperature overnight, or heat in the microwave using the "defrost" setting until warm.

Nutrition

Serving: 1muffin | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 105mg | Fiber: 2g | Sugar: 9g