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Gluten Free Pumpkin Chocolate Chip Muffins -

Gluten Free Pumpkin Chocolate Chip Muffins

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Course: Dessert
Cuisine: Americana
Servings: 16


  • 2 cups all-purpose gluten free flour (I use Bob's Red Mill)
  • 3/4 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin (I roasted a pumpkin and made my own!)
  • 1/2 cup vegetable oil
  • 2 whole eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips (or dried cranberries)


  • Heat oven to 400°F. Line a 12-count muffin tin with paper baking cups.
  • In large mixing bowl, blend flour, sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
  • In a separate medium bowl, stir together pumpkin, oil, eggs, and vanilla.
  • Blend the wet ingredients into dry just until moistened then gently fold in chocolate chips.
  • Divide the batter evenly into muffin cups. Bake 20-25 minutes or until toothpick inserted in the center comes out clean.
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