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gluten-free-pumpkin-muffins-gfjules

Gluten Free Pumpkin Muffins with Chocolate Chips

Deliciously moist and oh-so tasty, these full-of-fall-flavor pumpkin muffins will be your new favorite!
4.20 from 42 votes
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Course: Breakfast
Cuisine: Snack
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 -16 muffins, depending on size
Author: Jules Shepard

Equipment

muffin_medium.jpgv1552089736
gfJules Gluten Free Muffin Mix

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 from-mix Dry Ingredients

OR from-scratch Dry Ingredients

  • 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

PLUS

  • 1/2 cups chocolate chips optional

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 and smooth tops.  Bake for 25-30 minutes or until lightly browned.
  • Cool before removing from tins. Makes 12 – 16 muffins, depending on size.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.