Pumpkin Chocolate Chip Muffins (Gluten Free)

by 49617456
12 muffins
1 hr

An easy recipe for pumpkin muffins. These oat flour pumpkin muffins are gluten-free, filled with chocolate, nuts and have no refined sugar. They’re deliciously soft and moist, perfect to enjoy with a warm cup of coffee at breakfast.

These muffins are cinnamon spiced, have no sugar (I’ve used maple syrup instead as a sweetener)and are loaded with chocolate chips. You’ll love this easy pumpkin muffins recipe. 

I make muffins every few weeks and put them in the freezer. I love how easy it is to freeze muffins and then pull them out as needed for breakfast or a quick tea snack break.

This pumpkin chocolate chip muffins recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for busy mornings.

Pumpkin Chocolate Chip Muffins (Gluten Free)
Recipe details
  • 12  muffins
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 2 cup oats gluten-free if desired, grinded into flour
  • 1 ½ cup pumpkin puree homemade
  • 2 egg room temp
  • 1 egg white room temp
  • ¼ cup almond milk or any other non-dairy milk option
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 4 tbsp walnuts crushed
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ cup dark/milk chocolate nibbles or shredded chocolate
  • ½ cup maple syrup
Homemade Pumpkin puree, roast diced pumpkin in the oven until soft.
Oats – Grind the oats in the grinder to a fine flour.
All ingredients especially eggs and milk need to be room temp.
Preheat oven to 350°F (180 C).
In a large bowl whisk together maple syrup, pumpkin puree, eggs, egg white, and milk until fully combined. In a separate bowl, mix oat flour with salt, soda and cinnamon. Add the flour mixture into wet ingredients (slowly, ½ cup at a time) and mix well until fully combined (you can use a spoon for this).
Finally, add vanilla extract, nuts, and chocolate chips. Mix to combine.
Line a 12 cup muffin tin with paper liners and set aside. Scoop batter into each prepared muffin cup and using a lightly greased spoon, spread it into edges of the cup aiming to pile more batter in the center of each cup.
Sprinkle chocolate chips or shredded chocolate on top of the 12 muffins.
Bake for 25 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out almost clean or clean (these muffins are really moist inside due to pumpkin puree and it is okay if the toothpick comes out not 100% clean).
Allow the muffins to cool in the pan, placed on top of a wire rack for about 10 minutes, and then they can be transferred to a serving plate.
  • To store – cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature for up to 2 days. These muffins also freeze beautifully and can be kept in the freezer for up to 2 months.
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