Everything pumpkin this month! To add to everything pumpkin these gluten free pumpkin chocolate chip muffins are seriously the most moist muffins. The recipe for these muffins is so simple. I recommend storing the gluten free pumpkin chocolate chip muffins in the fridge. By the way the flavor is literally like a delicious graham cracker.
Muffins are a re great snack or breakfast. Especially if you are like me and have sweet tooth. There is no refined sugar in this recipe and actually good for you. Using natural forms of sugar like maple syrup and honey is much better for you. Sugar doesn’t offer us any health benefits, but natural sugars like maple syrup and honey offer us health benefits. For example honey is filled with antioxidants (which helps fight aging), anti fungal, helps sore throats, and helps digestive issues. Make better for you recipes really do have loads of health benefits.
These gluten free pumpkin chocolate chip muffins are filled with plenty of pumpkin fall flavors and little bits of yummy chocolate chips. It is a perfect blend of flavors. If you are ready to cozy into fall flavors and recipes add this one to your list. These gluten free pumpkin chocolate chip muffins are a deliciously good for sweet treat for breakfast or snack.
Gluten Free Pumpkin Chocolate Chip Muffins
- 1 cup Pumpkin Puree I recommend Whole Foods
- 1/4 cup Maple Syrup
- 1/4 cup Honey
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 1/2 cups Gluten Free Flour I used Arrow Mills GF Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 cup Chocolate Chips
- 1/4 tsp Sea Salt
- 1/4 cup Chopped Pecans optional
- 1. Preheat the oven to 350°F and line a muffin tin for 12 muffins.2. Starting with the wet ingredients first, add the pumpkin puree, vanilla extract, eggs, honey, and maple syrup. Whisk everything together. 3. Add to the wet ingredients the gluten free flour, baking soda, baking powder, sea salt, and ground cinnamon. Mix the dry ingredients well into the wet ingredients. 4. Fold in the chocolate chips and chopped pecans. Scoop the batter into the lined muffin tin about 2/3rds full. Bake for 17-20 minutes. Allow the muffins to cool for 15 minutes and then remove and serve. Store in an air tight container in the fridge for up to 5 days.