Gluten Free Pumpkin Chocolate Chip Muffins


A delicious tasting muffin recipe! Just in time to kick off the holiday baking.


  • 1-1/2 cup gluten-free all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon  salt
  • 1-1/2 tbsp cinnamon
  • ½ teaspoon ground all spice
  • 1-⅓ cup brown sugar, tightly packed
  • 1 can organic pumpkin puree
  • 2 whole eggs
  • ⅓ cup vegetable shortening or grape seed oil
  • 1 tablespoon vanilla extract
  • ⅓ cup milk or 1/4 of low fat evaporated milk
  • 1 cup semi-sweet  or dark chocolate chocolate chips


  • Preheat the oven to 350ºF.
  • Add all dry ingredients (including spices and brown sugar) together in a bowl. Whisk together to combine.
  • In a separate bowl, add all wet ingredients and whisk/stir until combined. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until the batter is smooth and there are no clumps.
  • Line a muffin tray with muffin liners or spray the tray with oil. Pour batter into the muffin holes and fill about ¾ full. Bake for 22 minutes.
  • Depending on your oven and how much you fill the tins, the muffins may take a little longer to bake.

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On Pointe Nutrition

One thought on “Gluten Free Pumpkin Chocolate Chip Muffins

  1. Pingback: Muffin integrali salati con broccoli e carote [Savory wholemeal muffin with carrots and broccoli] | {LaCaccavella}

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