Bake moist bakery style gluten-free pumpkin chocolate chip muffins made with pumpkin puree, warm spices, and rich semisweet chocolate chips.
These bakery style gluten-free pumpkin chocolate chip muffins bring together the comforting flavors of pumpkin, warm fall spices, and rich chocolate chips in every soft, tender bite. Pumpkin puree adds natural moisture, helping the muffins remain deliciously fresh while creating a satisfying crumb that rivals muffins from a neighborhood bakery.
This easy recipe includes two flour options, allowing you to use a homemade gluten-free flour blend or your favorite store-bought all-purpose blend. Cinnamon and pumpkin pie spice give the muffins their cozy seasonal flavor, while maple syrup adds gentle sweetness and complements the pumpkin beautifully.
Enjoy these moist pumpkin chocolate chip muffins for breakfast, serve them at a fall brunch, or pack them as an afternoon snack. They are also a wonderful addition to holiday gatherings, bake sales, and seasonal dessert tables.
Prep Time: 15 minutes
Bake Time: 22 to 26 minutes
Total Time: About 40 minutes
Yield: 12 muffins
Homemade Gluten-Free Flour Blend Option
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
Gluten-Free All-Purpose Flour Option
1½ cups gluten-free all-purpose flour blend
¾ teaspoon xanthan gum, omitted if the blend already contains it
Pumpkin Chocolate Chip Muffin Batter
1½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1½ teaspoons pumpkin pie spice
1½ teaspoons ground cinnamon
⅓ cup neutral oil, such as sunflower, safflower, or vegetable oil
⅓ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons pure maple syrup or honey
2 large eggs, at room temperature
1⅓ cups pure pumpkin puree
1 teaspoon pure vanilla extract
3 tablespoons milk, at room temperature
1 cup gluten-free semisweet chocolate chips
Step 1: Prepare the oven and muffin pan
Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup to prevent the muffins from sticking.
Step 2: Combine the dry ingredients
Place your selected gluten-free flour option in a medium mixing bowl. Add the baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Whisk until the ingredients are evenly combined and no lumps of spice remain.
Step 3: Blend the sugars and oil
In a large mixing bowl, whisk the oil, brown sugar, granulated sugar, and maple syrup or honey until the mixture appears smooth and well blended.
Step 4: Add the eggs and pumpkin
Add the eggs one at a time, whisking thoroughly after each addition. Stir in the pumpkin puree, vanilla extract, and milk until the mixture is creamy and evenly combined.
Step 5: Create the muffin batter
Gradually add the dry ingredients to the pumpkin mixture. Fold gently with a spatula just until no dry flour remains visible. Avoid vigorous or excessive mixing, which can make the muffins dense.
Step 6: Rest the batter
Let the batter rest at room temperature for 5 minutes. This short resting period gives the gluten-free flour time to absorb the liquid and helps produce a softer, more tender crumb.
Step 7: Add the chocolate chips
Gently fold the chocolate chips into the rested batter. Reserve a small amount to decorate the muffin tops if desired.
Step 8: Fill the muffin cups
Divide the batter evenly among the 12 prepared muffin cups, filling each one approximately three-quarters full. Scatter the reserved chocolate chips over the batter for an attractive bakery style finish.
Step 9: Bake the muffins
Place the pan on the center rack of the preheated oven. Bake for 22 to 26 minutes, or until the muffin tops are set and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs. Melted chocolate on the toothpick is normal.
Step 10: Cool and serve
Let the muffins cool in the pan for 5 minutes. Carefully transfer them to a wire rack and allow them to finish cooling. The crumb will continue to set as the muffins cool.
Storage
Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to 1 week.
To freeze the muffins, allow them to cool completely before placing them in a freezer-safe container. Freeze for up to 3 months and thaw at room temperature before serving.
Use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can affect the flavor and consistency of the batter.
Omit the additional xanthan gum when using a gluten-free flour blend that already includes it.
Room-temperature eggs and milk blend into the batter more easily and encourage even baking.
Dark chocolate chips may be substituted for semisweet chocolate chips for a deeper chocolate flavor.
For additional texture, fold ½ cup of chopped pecans or walnuts into the batter with the chocolate chips.
Allow the batter to rest for the full 5 minutes. This is especially helpful when baking with rice flour because it improves hydration and reduces graininess.
Serve the muffins warm or at room temperature with coffee, tea, hot apple cider, or a pumpkin spice latte.
