Gooooood morning & happy Tuesday! I worked on these gluten free pumpkin chocolate chip muffins nearly all week last week and got to a point where I literally COULD NOT take it any more because I was so pumpkin-spiced out. Eating one pumpkin muffin after another, batch after batch, was fun for about 2 batches 😂
Giving up was not an option, though – I was determined! And I’m so happy I stuck with it because these babies are so. stinking. good.
^^ Do you SEE how melty these chocolate chips are?! SWOON. I use Enjoy Life Foods chocolate chips in basically all of my recipes requiring chocolate chips – they are dairy-free, DELICIOUS, & in most major grocery stores now. I think that their mini chocolate chips would work great in this recipe, too! And maybe some chopped pecans or walnuts if you’re into that?! Mmmm. Also, this picture is slightly deceiving because it appears that there’s only chocolate chips on top and not inside – don’t worry, there’s chocolate INSIDE, too, which is important 😉 ^^
I’m still pretty new to the world of gluten-free baking, but I think one of the biggest challenges is achieving good TEXTURE in your baked goods. Try and try as one might, you just can’t recreate a texture identical to that of all-purpose wheat flour. A lot of gluten-free recipes require multiple kinds of flours to get the right balance of textures (fluffy, moist, good crumb, etc.) so I was incredibly happy to create a fluffy, moist, good-crumbed muffin that only called for one type of flour – oat!! I like to buy the one by Bob’s Red Mill because it’s so finely milled (and certified gluten-free, which is important if you have an intolerance or celiac), but you can also just make oat flour with rolled oats in your food processor or blender! Here’s a great guide.
These muffins require just 10 INGREDIENTS total and come together in 30 minutes flat – start to finish! Score. Since I know I’ll get this question, there is an egg in this recipe and I haven’t yet tested it with a vegan substitution. I’d recommend trying Bob’s Red Mill’s egg replacer or a flax egg (1 T flax seed + 2.5 T water) – I’ll update this post as soon as I try one of those out, but if you get to it before I do, leave a comment letting me know how it went! 🙂
I hope you guys LOVE these gluten free pumpkin chocolate chip muffins. I am going to be making them over and over again this fall – that is, after I get through the stash of two dozen I already have sitting in the freezer 😉
- 1 c canned pumpkin puree
- ¾ c coconut sugar
- 2 t vanilla extract
- 2 T melted coconut oil
- 1 egg
- ½ c unsweetened vanilla almond milk
- 1½ c gluten-free oat flour
- 2 t baking powder
- ¼ t fine sea salt
- 1½ t pumpkin pie spice
- ⅓ c chocolate chips, plus extra for topping
- Preheat oven to 350. Spray a muffin pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together oat flour, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, combine pumpkin, coconut sugar, vanilla, coconut oil, egg, and almond milk and whisk until smooth.
- Pour the liquid ingredients into the dry and mix until just combined. Fold in the chocolate chips.
- Evenly distribute the batter across 12 muffin cups and top with extra chocolate chips. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.