Healthy Pumpkin Chocolate Chip Muffins Recipe
These Healthy Pumpkin Chocolate Chip Muffins are a delicious gluten-free breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spice with sweet chocolate chips. Made with wholesome ingredients and naturally sweetened with pure maple syrup, these muffins are moist, flavorful, and perfect for a cozy fall morning or a balanced snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 eggs, room temperature
- 1/2 cup pure maple syrup
- 1/4 cup oil (vegetable, canola, melted coconut, or light olive oil)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup gluten free all-purpose flour (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 2 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1 cup chocolate chips (suggested: Lily’s brand)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners and lightly coat them with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, room temperature eggs, pure maple syrup, oil choice (vegetable, canola, melted coconut, or light olive oil), and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate smaller bowl, stir together the gluten free all-purpose flour, pumpkin pie spice, baking soda, and salt until evenly mixed.
- Blend Batter: Gradually add the dry ingredients into the bowl with the wet ingredients, whisking gently until the batter is smooth and uniform. Then fold in the chocolate chips carefully to distribute them without overmixing.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising. Optionally, sprinkle additional chocolate chips on top for extra chocolatey goodness.
- Bake: Place the muffin tin in the preheated oven and bake for 24 to 27 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean.
- Cool Muffins: Allow the muffins to cool in the pan until they are cool enough to handle, then remove them from the tin and transfer to a wire rack to cool completely before serving or storing.
Notes
- Use a gluten free baking flour blend that contains xanthan gum to ensure the muffins have a good texture and elasticity.
- Nutrition facts are calculated using Lily’s baking chocolate chips, which are lower in sugar.
- To store, keep muffins in an airtight container or gallon-size zip-top bag at room temperature for up to 4 days; the pumpkin flavor intensifies after 1-2 days.
- To freeze, place muffins in an airtight freezer-safe container for up to 3 months. Thaw overnight at room temperature or warm using the microwave’s defrost setting.
- Individually wrapping muffins before freezing is convenient for quick breakfasts or snacks.
