Gluten-Free Pumpkin Chocolate Chip Muffins

Looking for a muffin that feels like Fall?

I love this muffin because it makes my kitchen smell like Fall 🍁

This gluten-free pumpkin chocolate chip muffin does not dry out and tastes just as good days later. This is one of my farmstand staples because I know it will last as a gluten-free item, and customer satisfaction is my goal 🙂 A lot of pumpkin muffin recipes leave you with a little bit of pumpkin leftover in a can that sits in the fridge, unused and eventually thrown away. No worries here – you will use a full 15 oz. can of pumpkin and no waste. Enjoy the aroma, the texture and whatever time of year it is – happy fall feelings to you 🙂

The quick take on this gluten-free muffin recipe……

It is a standard size muffin and it rises quite beautifully if you have time to adjust the temperature from 400 to 350 after the first ten minutes. It’s important to have your butter at room temperature so grab that out of the fridge right now! Having sold many of these gluten-free pumpkin chocolate chip muffins at the farmstand, as well as served to family and friends, I am certain it is a people pleaser, even for those who aren’t typically pumpkin fans. Enjoy!

Ingredients…

• 2 cups of flour (we use gluten free Caputo flour – you pick what works for you!)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tbsp. corn starch
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 1 egg
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 stick butter at room temperature
• 1 tsp. vanilla
• 15 oz. can of pumpkin
• 1 cup chocolate chips

Step One

Gather all your ingredients and utensils. Using butter or an oil of your choice, grease your muffin pan (12 muffins) and set aside. Next, add all your dry ingredients to a bowl that is big enough to add your wet ingredients to later. Mix the dry ingredients (flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, ginger, salt).

Step Two

Add your egg, brown sugar, white sugar, butter, vanilla and pumpkin to a separate bowl and mix with a mixer (stand or hand mixer), and if no mixer is available, a large fork can work as long as your butter is at room temperature. Once your wet ingredients are thoroughly mixed, add them to your dry ingredient bowl. Mix the wet and dry ingredients well. Finally, gently fold the chocolate chips into your batter.

Step Three

Scoop your batter into your muffin pan for 12. It’s a bit messy so I often use a measuring scoop and a spatula to get it to land in the pan! Bake for 20 minutes in a preheated oven – but for ultimate rising, bake at 400 degrees for the first ten minutes and 350 degrees for the final ten minutes. If the middle is still jiggling or does not pass the toothpick test, let it bake a minute or so longer. Once your muffin pan is out of the oven, remove the muffins after it has cooled off for a few minutes. Enjoy!!!!

Step Four

I keep these muffins under a cake dome. I find that they are very moist and do not need to be sealed tightly. Pumpkin is a wonderful ingredient for keeping things moist. Now go get those mums for your front porch 😂🍁.

Additional thoughts on ingredients:

Flour: If you choose to use the flour I am using, it is Antimo Caputo Gluten Free Flour, a flour which uses wheat starch without the gluten. I cannot speak to its use for anyone with celiac disease. We have been eating Caputo Gluten-Free Flour for five years with no problems. However, no one in my family has celiac disease, they have gluten allergies which is a completely different situation. I have found BrickOvenBaker to have the best prices for Caputo GF Flour. For more information on gluten-free wheat starch, check out Wheat by the Wayside.

Eggs: If you can, use a room temperature egg. I find that any items that are cold in the gluten-free pumpkin chocolate chip muffin mix tend to impact the ability to mix thoroughly.