Gluten Free Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate just seem to go together right? And these perfectly moist, not overly sweet muffins, will make your mouth happy. One secret to making these muffins perfect is using refined coconut oil. I have found that for muffins, this type of oil works so amazingly with gluten free flour. It really makes the texture seem like “normal” muffins, and it also produces a moist muffin instead of a dry one.

Plus you can feel happy enjoying the benefits of coconut oil- like how it can help boost the “good” HDL cholesterol and decrease the “bad” LDL cholesterol. Coconut oil also helps with digestion, which most of us that have celiac disease or IBS struggle with. My kids don’t like the flavor of coconut, so I use the refined, but you could totally use unrefined in this recipe too. Just a preference.

This recipe also uses my all purpose gf flour blend. If you use a different blend, the results might vary.

I hope you enjoy making these. You can make this recipe dairy free by simply switching the chocolate chips to Enjoy Life or another brand you love.

Pumpkin Chocolate Chip Muffins

A perfectly moist, yet not too sweet, gluten free pumpkin chocolate chip muffin. These come together so quickly and make 3 dozen.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Course Dessert, Snack

Cuisine American

Servings 36 muffins

Equipment

• 1 large muffin tin
• 1 large bowl
• whisk, spatula, cookie scoop, measuring cups and spoons
• muffin liners

Ingredients

  

• 4 eggs
• 2 C sugar
• 1 tsp vanilla
• 1 1/4 C refined coconut oil, melted and cooled
• 1 16 oz canned pumpkin I like Libby's
• 3 C all purpose gluten free flour I use my blend on this website
• 1 tsp xanthan gum
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp sea salt
• 12 1/2 oz Guittard milk chocolate chips for dairy free use Enjoy Life

Instructions

 

• Preheat oven to 400 degrees and prepare muffin tin with liners.
• In a separate bowl, mix the gluten free flour blend, xanthan gum, baking powder, cinnamon, and sea salt. Set aside.
• In a large bowl, whisk together the eggs, sugar, and vanilla really well.
• Add the cooled coconut oil a little at a time so as not to cook the eggs at all. Mix well.
• Add the pumpkin and mix well.
• Gently mix in the dry ingredients until fully incorporated. Then add in the chocolate chips and mix.
• Using a large cookie scoop, scoop dough into prepared muffin liners.
• Bake for 16 minutes or until a tooth pick comes out clean. Remove from tin to a cooling rack.

Notes

The coconut oil tends to crisp up some of the chocolate chips that might sink to the bottom of your cupcake liner.  I don’t mind that, but some people might.  You can always use reusable silicone liners too.  That is actually my new favorite way to bake muffins.

For dairy free, use Enjoy Life chocolate chips or another favorite brand.

Keyword chocolate chip, gluten free, muffins, pumpkin, snack idea

I would love to hear how you like these if you make them. I love sharing easy recipes to feed your family.

Emma