Enjoy the autumn aroma of pumpkin spice filling the air as fresh, warm Pumpkin Spice muffins come out of the oven! Soft melted chocolate permeates a beautifully spiced, moist dough for a delicious treat.
I love that we can enjoy healthy pumpkin muffins as good as any served in a bakery or coffee house without the gluten or dairy! These muffins are sweetened naturally with real pumpkin and maple syrup.
What You'll Need
- Pumpkin Puree - Use either canned pure pumpkin or pumpkin that you've roasted yourself. Don't use prepared pumpkin pie filling.
- Pumpkin Spice - If you don't want to make a batch of Pumpkin Spice, there's a guide below for substitutions for this recipe.
- Chocolate Chips - Check you chocolate chips to be sure they are pure gluten free, and dairy free, chocolate, if necessary. You may replace them with an equal amount of raisins, if you wish.
Pumpkin Spice Substitute
This recipe uses my time-saving Pumpkin Spice. If you don't have that on hand, you can replace it here with:
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
How do you make pumpkin spice muffins from scratch?
Whisk together the flours, spices, baking soda, and salt.
Whisk eggs, pumpkin puree, oil, maple syrup, and vanilla in another bowl.
Stir the wet liquid mixture into the dry mixture.
Then, stir the chocolate chips into the batter.
Fill parchment-lined muffin cups with batter and bake in preheated oven.
Bake until a toothpick poked into the centre comes out warm.
You can make your own pumpkin puree from scratch. For that, you'll need a small pie pumpkin, not a big jack-o'-lantern pumpkin. Wash the dirt off the outside of the pumpkin. With a big, sharp knife, cut the pumpkin in half from the stem through to the bottom. Scoop out the seedy insides. Place the pumpkin halves cut side down in a baking pan. Add ¼" of water. Bake in 350F preheated oven for 45 - 60 minutes until soft inside. Scoop out the pulp, and store it in the refrigerator.
Oat flour is usually cross-contaminated with wheat and should be considered to contain gluten unless it is labeled gluten free.
Tapioca starch and flour are the same thing and can be used interchangeably.
More Yummy Gluten Free Pumpkin Recipes
Pumpkin Spice Muffins
- 12-cup muffin pan
- parchment paper muffin liners
- 1 cup (106 g) gluten free oat flour
- ½ cup (60 g) tapioca flour or starch
- ½ cup (75 g) white rice flour
- 5 teaspoons (9 g/25 ml) pumpkin spice
- 1 teaspoon (5 g/5 ml) baking soda
- ½ teaspoon (3 g) fine sea salt
- 3 eggs
- 1 cup (220 g/247 ml) pure pumpkin puree not pie filling
- ¾ cup (177 ml) avocado oil
- ½ cup (125 ml) maple syrup
- 1 teaspoon (5 ml) pure vanilla
- 1 cup (364 g) gluten free chocolate chips (dairy free, if necessary)
- Preheat oven to 350° F (177° C). Line muffin pan with parchment papers.
- In a large mixing bowl, whisk together the dry ingredients: flours, spice, baking soda, and salt.
- In a small mixing bowl, whisk the eggs. Whisk in the pumpkin, maple syrup, avocado oil, and vanilla.
- Stir wet ingredients into dry ingredients.
- Stir in the chocolate chips just until they are fairly evenly distributed.
- Divide batter into prepared 12-cup muffin pan. Bake for 30 minutes or until done. You'll know they are done when you poke a fork or toothpick into the centre of one, and it comes out feeling warm. (There will probably be melted chocolate on it.)
- Allow to cool on a wire rack.
- Choose chocolate chips that are free from gluten and dairy, if necessary.
- The chocolate chips can be replaced by raisins, if you wish.
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