Pumpkin spice season is here! These Gluten-Free Pumpkin Chocolate Chip Muffins are the perfect snack or grab-and-go breakfast for fall or anytime of year.
It seems like everywhere you turn these days, there’s pumpkin spice treats in the bakeries, stores and coffee shops. You can easily whip up a batch of these Gluten-Free Pumpkin Muffins that are perfectly spiced with chocolate chips (or not).
An Easy Breakfast or Snack
Enjoy these muffins for breakfast, as a snack, or anytime of the day when you’re craving a sweet treat. They’re delicious with a dollop of cream cheese and a cup of coffee or tea.
Make an extra batch to bring to school or parties, or even freeze to enjoy later.
How to Make These Pumpkin Muffins – Step by Step
1. Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey, pumpkin pie spice and cinnamon. Set aside.
3. In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.
4. Fold chocolate chips into the batter.
5. Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
6. Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
Can You Freeze Pumpkin Muffins?
Yes, these can go in the freezer – just store them in a ziploc freezer bag. They should keep for about two months. You even freeze these gluten free pumpkin muffins in batches, so you can pull them out of the freezer and pop them in the microwave when you get to work.
How Long do Gluten Free Pumpkin Muffins Last?
Gluten free pumpkin muffins will last on the counter for 3-4 days, and longer in the refrigerator.
Can I Use Pumpkin Pie Filling?
Stick with canned pumpkin, which is simply cooked, pureed pumpkin. There are no spices or sweeteners added.
Pumpkin pie filling, on the other hand, has added spices like cinnamon and clove, and has been sweetened.
Can I Omit the Chocolate Chips?
Yes, you can skip the chocolate chips without modifying the recipe at all and the pumpkin muffins will still be delicious.
You can even swap them out with milk chocolate chips, white chocolate chips, or add in 1/2 cup cup of chopped nuts (like walnuts or pecans).
Top Tips for These Muffins
- For uniformed sized muffins, use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- Use cupcake liners to keep the muffins from sticking to the pan.
- Use canned pumpkin rather than pumpkin pie filling.
- Use a cooling rack to help the muffins cool faster.
- Do not leave your muffins to cool in the pan or you may get soggy bottoms.
More Recipes You Might Like
- Super Easy Turmeric Latte Recipe (Golden Milk Drink)
- Gluten-Free Pumpkin Bread
- Gluten-Free Banana Chocolate Chip Muffins
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Gluten-Free Pumpkin Muffins
- Large mixing bowl
- Medium mixing bowl
- Muffin pan
- Cooling rack
- Non-stick cooking spray
- 3 ripe bananas mashed
- 2 eggs
- 1/3 cup butter softened
- 1 1/3 cups canned pumpkin puree
- 1/2 cup honey
- 2 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 3/4 cup semi-sweet chocolate chips
- Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey, pumpkin pie spice and cinnamon. Set aside.
- In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.
- Fold chocolate chips into the batter.
- Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
- Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
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These came out so amazing! Love them!
What a treat this will be this holiday season and an added bonus for my gluten-free friends. Thank you for sharing such a yummy pumpkin recipe!!