Pumpkin Chocolate Chip Muffins / Bread

Jen Smallwood


who said Gluten Free muffins taste bad - these are moist, rich with favor and wonderful slightly warmed with your favorite coffee or tea...

If you have a small muffin tin - like I did - I poured the remaining batter in small loaf tin....

I have also used some nuts in the batter for a nice change...


☆☆☆☆☆ 0 votes

12 servings - mufffins
15 Min
30 Min


  • 1 3/4 c
    gluten free baking flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    kosher salt
  • 1 c
  • 1/2 c
    light brown sugar
  • 15 oz
    canned pumpkin puree
  • 2 large
  • 1 tsp
    vanilla extract
  • 1/2 c
    chocolate chips

How to Make Pumpkin Chocolate Chip Muffins / Bread


  1. Preheat oven to 375°F. Line a muffin tin with paper liners and spray with pan spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, spices and salt; set aside.
  3. In a large bowl, thoroughly combine sugar, brown sugar, and pumpkin puree. Add eggs and vanilla extract and mix very well.
  4. Add dry ingredients and chocolate chips and mix until evenly combined.
  5. Portion evenly into prepared muffin tin and bake until a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool for 5 minutes before removing from muffin tin.

Printable Recipe Card

About Pumpkin Chocolate Chip Muffins / Bread

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Healthy

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.