Perfect Gluten Free Pumpkin Chocolate Chip Muffins

I think this delicious tasting fall inspired muffin recipe is my new favorite to kick off my fall baking! As part of my business I am trying to incorporate some of my favorite recipes into workshops for those wanting to learn more about healthy eating and how to create a healthy lifestyle for their family. I came across this recipe that was not gluten free and decided to substitute gluten free ingredients to see how it turned out.

Well, the first go round was a little rough. It wasn’t bad, don’t get me wrong, the muffins were a hit at my office and at home, but the second time around they turned out a little better. The second time around these muffins were slightly more moist than the first go around and not quite as crumbly.

Baking for me is kind of a free for all… A well here goes nothing, because I never know how they are going to turn out especially since I take recipes that are not gluten free and try and make them gluten free. It’s a trial and error process. Errors seem to be a trend in my kitchen but hey that’s how I learn to make them better!

So here is the recipe that turned out of 2 tries in the kitchen, which I think is a good recipe, but I have a feeling that the 3rd time around baking these delicious muffins will be even better but I want to share it with you now so you can try it for yourself!


  • 1.5 cup Gluten-free All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons  Salt
  • 1.5 Tbsp Cinnamon
  • ½ teaspoons Ground All spice
  • 1-⅓ cup Brown Sugar, Tightly Packed
  • 1 can organic pumpkin puree
  • 2 whole Eggs
  • ⅓ cups vegetable shortening or grape seed oil
  • 1 Tablespoon Vanilla Extract
  • ⅓ cups Milk or 1/4 of low fat evaporated milk
  • 1 cup semi-sweet  or dark chocolate chocolate chips

Preheat the oven to 350ºF.

Add all dry ingredients (including spices and brown sugar) together in a bowl. Whisk together to combine.

In a separate bowl, add all wet ingredients and whisk/stir until combined. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until the batter is smooth and there are no clumps.

Line a muffin tray with muffin liners or spray the tray with oil. Pour batter into the muffin holes and fill about ¾ full. Bake for 22 minutes.

Depending on your oven, the muffins may take a little longer to bake or in my case ( I have a gas oven) it takes around 20-22 minutes depending on how much I fill the tins.

Happy Baking!

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