Description

Moist gluten-free pumpkin chocolate chip muffins are easy to make, dairy-free, and will quickly become a family favorite. They have the perfect blend of cozy fall flavors and melty chocolate chips.

Ingredients

Scale

2 eggs
1 cup sugar
1 cup pure pumpkin puree
¾ cup coconut oil, melted
1 ½ cups gluten-free flour blend*
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon sea salt
¾ cup dairy-free chocolate chips**

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Instructions

Preheat oven to 400°. Prepare a 12-cup muffin pan by lightly spraying cups or lining with cupcake liners and lightly spraying with oil.
Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
Next, you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
Fill the muffin cups 3/4 full with the batter.
Bake for 18 minutes. Check for doneness with a toothpick.
Place the muffin pan on a wire rack to cool for 10 minutes before removing the muffins. Then, remove the muffins to the wire rack to completely cool.

Notes

*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

**Dairy-Free Chocolate Chips: Some brand options for gluten-free & dairy-free chips are Nestle Allergen Free, Enjoy Life and Trader Joe’s Allergen Free.