"We are back from our week long trip to Hawaii and it suddenly feels like fall in Seattle! Baking during the fall/winter months is one of my absolute favorite activities. There are so many delicious and cozy ingredients and spices to choose from that its hard to decide what to make first!
Pumpkin is a CLASSIC fall ingredients favorite and I thought why not just throw myself right into that fall baking (and also possible decorating as there is already some pumpkin decor in my house - too soon?) These pumpkin muffins are super moist, full of chocolatey chunks and use my favorite baking flour from Bobs Red Mill (1-1 Gluten Free Flour). For the milk chocolate chocolate chunks I used one of my local favorites - Theo Chocolates!
All that's left to do is whip up a batch of these, sit back and watch the leaves fall!"
Gluten-Free Chocolate Chunk Pumpkin Muffins
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- Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 12 large muffins or 24 mini muffins
Recipe Card
ingredients
- 2 cups Gluten-Free Flour
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 1/12 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 each eggs
- 1 (15 oz can) pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 3/4 cups chocolate chunks
Method
Step 1
Preheat oven to 350 degrees and line muffin tins with liners.
Step 2
In a medium bowl whisk together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg and salt. Set aside.
Step 3
In a separate bowl combine pumpkin puree, eggs, vegetable oil and vanilla.
Step 4
Slowly add your dry ingredients to your wet ingredients and mix until just combined.
Step 5
Fold in chocolate chunks.
Step 6
Fill muffin tins 3/4 full and bake for 25 minutes or until toothpick comes out clean.
Step 7
Let cool and enjoy!