Pumpkin Chocolate Chip Muffins

These muffins are moist, light and subtly spiced with cinnamon, nutmeg and cloves. My kids love the added chocolate chips, but feel free to leave them out if you want a more classic pumpkin muffin. Either way these will fill your home with the most amazing autumnal aroma, and I make them often during this season.



  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cup sugar
  • 1 1/2 cups AP GF Flour Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1/2 cup (gluten free) mini chocolate chips, plus more for sprinkling on top


  1. Preheat the oven to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
  3. Add the flour, baking powder, baking soda, spices, salt and xanthan and whisk until smooth. Fold in 1/2 cup of chocolate chips.
  4. Fill the muffin cups 1/2-2/3 full. Sprinkle the tops with additional chocolate chips, if desired.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.

Courtesy:  Alison Needham, A Girl Defloured

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