Description
These fluffy, moist muffins are packed with warm spices, plenty of pumpkin flavor, and chocolate chips in every bite!
Ingredients
Scale
For The Dry Ingredients:
- 2 1/4 cups (270 grams) Gluten-free measure-for-measure flour*
- 1 cup (90 grams) gluten-free rolled oats*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For The Wet Ingredients:
- 1 (15-ounce) can unsweetened pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 3 large eggs
Mix-Ins & Toppings:
- 1 cup (180 grams) semisweet chocolate chips, plus more for garnish
- 2 Tablespoons (12 grams) rolled oats, for garnish (optional)
Instructions
- Preheat & Prep. To start, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside.
- Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk to combine and set aside.
- Combine Wet Ingredients. In a large bowl, combine pumpkin puree, orange juice, maple syrup, and eggs. Whisk to combine until fully blended and smooth.
- Assemble Batter. Add the dry ingredients to the wet ingredients and stir until almost fully combined. Add 1 cup chocolate chips and stir just until evenly blended.
- Rest Batter (If You Can). If possible, let the batter rest 30-60 minutes. This will make the batter fluffier and lighter and improve the texture of the muffins. You can also chill the batter overnight if you plan to make the muffins in the morning.
- Scoop & Bake. Use an ice cream scoop to measure 1/4 cup of batter into each muffin cup. For pretty presentation, top the muffin batter with a few more chocolate chips and a small sprinkle of oats. Bake at 375 degrees 18-20 minutes.
- Cool & Repeat. Remove the muffins from the oven and allow them to cool in the muffin tin 1-2 minutes before transferring to a wire rack to finish cooling. Repeat baking process until all muffins are baked.
- Serve & Store. Enjoy muffins right away or store in an airtight container at room temperature 1-2 days. Or, freeze up to 2 months.
Notes
- Try Minis! For mini muffins, measure batter into a min-muffin pan and bake 16-18 minutes, or until done.
- Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend for these muffins. If you use another brand (like Bob’s Red Mill), make sure it contains xanthan gum. Weigh the flour for best results, or use the scoop and level method to avoid packing extra flour into the measuring cup. Fluff flour with a fork, scoop the flour into the measuring cup, and level it off with the back of a knife.
- Pumpkin. Be sure to buy unsweetened pumpkin puree (like Libby’s!) instead of pumpkin pie filling.
- Dairy-Free. To keep these muffins dairy-free, be sure to use dairy-free chocolate chips, such as Guittard, Enjoy Life, or Toll House allergy-friendly chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin or about 2 Mini Muffins
- Calories: 167
- Sugar: 10.5 g
- Sodium: 138.5 mg
- Fat: 5 g
- Saturated Fat: 3.3 g
- Carbohydrates: 28.1 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23.3 mg