These gluten free pumpkin muffins are the perfect way to greet the morning. They’re slightly sweet (sweeter if you add the chocolate chips, of course!), totally moist and full of yummy fall flavor. I haven’t met anyone yet who didn’t want seconds. Seriously.
To me, pumpkin is a nearly perfect ingredient for nearly any recipe, any time of year. That being said, as soon as the first leaf falls, I’m grabbing for the pumpkin! Luckily there’s always canned pumpkin if you can’t find ripe pumpkin hanging around, but if it’s smack dab in the middle of fall, click here for how to make your own pumpkin purée.
Baking with pumpkin in your recipes means you can cut the fat and calories while adding moisture, all while also introducing vitamins A, C and B-complex, antioxidants, fiber and minerals like calcium and potassium. Plus, it’s gorgeous and brings out fantastic flavors in everything from soup to donuts, brownies, pie, cheesecake and of course, muffins.
If you’re in the mood for any other kind of pumpkin recipe, just type in PUMPKIN into the search bar at the top of my site—you’ll hit a goldmine of recipes!
So go forth and find new ways to use pumpkin in your baking, starting with these delicious gluten free pumpkin muffins! Made even easier with my gfJules™ Muffin Mix, I’ve also given you directions for how to make them from scratch with my gfJules™ Gluten Free All Purpose Flour.
If there was such a thing as dog-earing a website page, you’d want to do it here.
Gluten Free Pumpkin Muffins with Chocolate Chips
Ingredients
- 1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks or Earth Balance Soy-Free Coconut Spread)
- 2 large eggs or egg substitute of choice (I like 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water)
- 1/4 cup sour cream (dairy or nondairy) OR plain or vanilla coconut yogurt (So Delicious®)
- 1 cup pumpkin purée (not pumpkin pie filling) — here’s how to make your own pumpkin purée
PLUS
- 1 gfJules™ Gluten Free Muffin Mix (may add 1/4 cup additional sugar if you prefer sweeter muffins)
- 2 tsp. cinnamon (optional)
- 2 tsp. pumpkin pie spice
- 1/2 cups chocolate chips (optional)
OR
- 1 1/2 cups gfJules™ All Purpose Gluten-Free Flour
- 1/2 cup granulated cane sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon (optional)
- 2 tsp. pumpkin pie spice
- 3 Tbs. flaxseed meal (or gfJules™ All Purpose Flour)
Instructions
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
If baking from scratch, cream the butter and sugar until the mixture is light and fluffy.
If using my gfJules™ Muffin Mix and you are adding the optional 1/4 cup sugar, cream that with the butter. If you are not adding more sugar to the muffin mix, instead add 1/4 of the muffin mix to the butter and whip.
Next, add the eggs and beat well. Stir in sour cream and pumpkin purée until well blended.
If baking from scratch, use a separate bowl and whisk together all the dry ingredients (including pumpkin pie spice) then add gradually into the wet mixture until thoroughly mixed.
If using my gfJules™ Muffin Mix, simply add remaining mix to the bowl and beat until integrated with pumpkin mixture.
Lastly, fold in chocolate chips, if using.
Spoon the batter into prepared muffin tins, filling two-thirds full. Bake for 25-30 minutes or until lightly browned.
Cool before removing from tins. Makes 12 – 16 muffins, depending on size.
These are REALLY good. I used the gfjules Muffin Mix. We did the chocolate chips too. Big hit!
They look fantastic, Tim! So glad you loved them! Pumpkin and chocolate chips are an excellent combo! 😉
~jules
Can I mix up the pumpkin muffins tonight so in morning I can pop them into oven quickly? Keep in refrigerator?
Yes! But don’t put in the fridge — that just dries out baked goods! Using my gfJules Flour, it keeps baked goods like muffins fresh much longer, so just keep them sealed on the counter. For longer term storage, I’d recommend freezing, not refrigerating. Enjoy!
~jules
Very excited to make these muffins! Hoping this feedback is helpful. The recipe is not easy to read. Can you please clarify a few things? I am using your muffin mix (and read the recipe many times) however, I creamed the butter and sugar (per the first line) and 1/4c of the muffin mix. I think though that you are only supposed to cream the butter with the sugar if you are using gf all purpose flour. It may be clearer to readers to keep it consistent and the first line read – cream the butter with 1/4 of the mix OR if using gf all purpose flour cream the butter with 1/2c sugar. Keep all the muffin mix directions first (or second) and all the flour directions second (or first). Hope that made sense. This was quite confusing. ALso, cinnamon is listed to add if you are using gf all purpose flour, but there is no cinnamon in your muffin mix. Should we be adding this if using the muffin mix? thank you.
Hi Kathy, sorry for any confusion with the recipe. Sometimes it’s difficult to write recipes concisely when there are alternatives given. I do like to give people a choice though wherever possible when baking. I’ve modified the wording some based on your suggestions. I hope that helps and thanks for taking the time to write in. Enjoy the recipes!
~jules
Hi Jules! These muffins turned out wonderful! I didn’t have your muffin mix so I used the flour with add ins. I also used gluten free cinnamon chips instead of chocolate chips and my family went crazy for them! Thanks for all you do for the gluten free world!
Kay S
Hi Kay, I’m so glad you tried the recipe and even happier that everyone loved it at your house! Cinnamon chips sound insanely good – what a good call!
~jules
I am so excited for pumpkin season. A lot of great recipes like this to be found!
Glad you’re into pumpkin season already, as I am!
~jules
This recipe combines two of our favorite muffin flavors together. I think my kids will love to try this.
The chocolate chips get the kids off the mark, for sure, Sandi!
~jules
These look delicious! I haven’t been in the pumpkin mood yet, still stuck on apples, but yesterday I got a pumpkin craving and was trying to talk someone into making me muffins or pumpkin bread as I’m under the weather this week. I’m going to email this to my husband and girls and maybe one of them will make them for me! 😉
Aw, I’m sorry you’re not feeling well, Sarah! I do hope someone makes this recipe for you soon! Feel better!!!
~jules
These look absolutely wonderful and I will for sure be making these soon. I really appreciate all the alternatives you put into your ingredients, giving us lots of options. Thanks Jules!
You bet, Sue! I’m happy you’ll be putting the recipe to good use soon!
~jules
Those muffins look so boisterous – they’re calling my name! I think I’d keep them chocolate chip free for me, but definitely add some for my husband.
I agree, Alisa. My kiddos are the ones who love the chocolate chips, but these muffins are totally delish without them!
~jules
Made this recipe x 1 1/2 and turned out great. I ended up with 24 muffins using a #16 scoop. Used regular butter, sour cream so definitely not dairy free. Baked them for 23 minutes. Great flavour and very moist.
Wonderful to hear, JoAnn! Thanks so much for sharing your time and size of muffins, too!
~jules
These look fabulous, Jules! Thanks for sharing them at GF Recipe Fix.
Sure thing, Linda — always happy to share a great recipe! Thanks for hosting the GF Recipe Fix again!
~jules
I think these are the exact treat to have on hand for those coming cold mornings!
My thoughts exactly, Rebecca!
~jules
Mmm! You can’t get much better than chocolate chips and pumpkin this time of year! These look delicious!
Thanks, Raia – my kids agree! I’m fine without the chocolate chips, but I won’t complain about them, either!
~jules