Pumpkin muffins filled with melting chocolate chips and bursting with autumn spices are always popular. This recipe includes both traditional and gluten-free variations.
Servings: 18muffins, or 1 full loaf, plus 2 mini loaves and 6 muffins
Calories: 263kcal
Ingredients
3cupsall-purpose flour*
1cuplight brown sugar
1cupsugar
1teaspoonpumpkin pie spice
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
15ouncescanned pumpkin puree or 2 cups cooked fresh pumpkin puree
3eggs
⅓cuplight flavored olive oil
¾cupsemi-sweet chocolate chipsdivided
*Gluten-Free Alternative
2⅓cupsbrown rice flour
⅔cuptapioca starch
⅓cuppotato starch
Instructions
Preheat the oven to 350°F. Grease muffin tins, loaf pans or line with paper liners.
Stir together the flours, sugar, spice, baking soda, baking powder, and salt. Add the pumpkin and mix until smooth. Stir in the eggs and the oil and mix again until combined. Stir in 1/2 cup chocolate chips.
Pour the batter into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate chips over the top of the muffins or loaves.
Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean. Let the bread cool completely and store in an airtight container for a few days or freeze for up to 3 months. Enjoy!
Notes
If you'd like your gluten free muffins to be more perfectly smooth on top, add 1 teaspoon of xanthan gum to the flours in the recipe. I couldn't care less if mine look cracked or imperfect, so I skip the ingredient that adds nothing else to the flavor or texture. I have made the muffins both ways to test it, and the gluten free muffins hold together perfectly without the xanthan.