These pumpkin chocolate chip muffins, adapted from talented gluten-free blogger and cookbook author Elana Amsterdam, are dense and extremely moist, with the perfect amount of seasonal pumpkin flavor. Adding the chocolate chips is optional, but highly recommended.

gluten-free pumpkin muffin

I baked these in this cute muffin tin I took home from the Frigidaire/Save the Children event (courtesy of Williams-Sonoma). If you are using a regular muffin tin, just keep in mind that these muffins don’t rise all that much, so you can fill the muffin cups almost to the top.

I made these pumpkin chocolate chip muffins twice: once with well-drained homemade pumpkin purée and once with organic canned pumpkin: there was little to no difference in taste/texture.

If you choose not to add the chocolate chips, you can drizzle a little extra maple syrup on top of the muffins before serving, if you like.

Recipe for Gluten Free Pumpkin Chocolate Chip Muffins

adapted from this recipe at Elana's Pantry

makes 10-12 standard-size muffins

Ingredients:

*3 cups blanched almond flour
*1/2 teaspoon fine sea salt
*1 teaspoon baking soda
*2 teaspoons ground cinnamon
*4 tablespoons melted organic butter, plus more for greasing the muffin pan (you could also use paper liners)
*2/3 cup pure maple syrup
*3 large eggs, preferably organic and free-range
*1 cup well packed homemade pumpkin purée (or canned organic pumpkin purée)
*1 cup semi-sweet, bittersweet or dark all-natural chocolate chips (I used Ghirardelli bittersweet/60%; I suggest Enjoy Life brand if you need the chocolate chips to be gluten-free)

Directions:

1. Combine almond flour, salt, baking soda, and cinnamon in a large bowl.

2. In a blender or food processor, mix melted butter, maple syrup, eggs and pumpkin until very smooth.

3. Stir wet ingredients into the dry ingredients, then fold in the chocolate chips.

4. Grease muffin tins with additional melted butter.

5. Scoop batter into muffin tins. They probably won't rise too much, so you can fill the tins almost to the top.

6. Bake at 350° for 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow to cool before serving.

Gluten Free Pumpkin Muffin
These pumpkin chocolate chip muffins are linked to Slightly Indulgent Tuesday and A Gluten Free Holiday.

More gluten-free pumpkin muffins:
@ Karina/Gluten Free Goddess
@ King Arthur Flour
@ Wildflower Morning Recipes

This post is linked to Happy Post-Pumpkin Recipes over at Family Fresh Cooking

 

33 Comments

  1. 1

    Alison @ Ingredients, Inc. — October 27, 2010 @ 8:18 am

    Wow love these! Just tweeted it for you. Happy Wednesday!

    • Winnie replied: — October 27th, 2010 @ 2:45 pm

      Thanks Alison!

  2. 2

    Roasted Pumpkin and Seeds and Giveaway! « Thru The Bugs On My Windshield — October 27, 2010 @ 8:20 am

    [...] And of course I wouldn’t leave out something for my gluten-free friends! And for those of you are aren’t gluten-free, don’t miss these great recipes! You won’t know what you’ve missed if you don’t check these out! Pumpkin Molasses Bread Thai Curry Pumpkin Soup and Gluten-Free Chive Biscuits Vegetarian Bean and Pumpkin Chile Plus a Gluten-Free Cheddar Serrano Biscuit Gluten-Free Pumpkin Chocolate Chip Muffins [...]

  3. 3

    rICKI — October 27, 2010 @ 12:07 pm

    Look at those cute little shapes! Not only pretty, but delicious and healthy, too–a win-win-win! :)

    • Winnie replied: — October 27th, 2010 @ 2:45 pm

      So glad you like them, Ricki!

  4. 4

    Sara Morris — October 27, 2010 @ 12:57 pm

    I am just getting in the mood to make something pumpkin flavored! chill is in the air, I’m ready! These look great ~

    • Winnie replied: — October 27th, 2010 @ 2:46 pm

      Thanks Sara- do let me know if you give them a try :)

  5. 5

    Kim Beauchamp — October 27, 2010 @ 2:10 pm

    Hi Winnie,
    I don’t have any gluten-free flour in the house right now but I really want to make these for breakfast. Do you think I could sub white whole wheat flour?
    Thanks!
    Kim

    • Winnie replied: — October 27th, 2010 @ 2:47 pm

      I don’t know why not (I do the reverse sub. all the time)…but don’t be mad at me if something goes wrong ;)

  6. 6

    Evan Thomas — October 27, 2010 @ 2:57 pm

    These sound so good! Someone was asking me for recipes with almond flour; now I have one to show to them.

  7. 7

    Rachel — October 27, 2010 @ 3:56 pm

    What a cute muffin tin! Looks like it’s perfect for muffins that don’t rise much. I do eat gluten but these look tempting nonetheless!

  8. 8

    Pure2raw Twins — October 27, 2010 @ 4:26 pm

    Love the muffin pan. I need to get one of those ;) Muffins look great! Pumpkin and chocolate = yum

  9. 9

    Barbara @ moderncomfortfood — October 27, 2010 @ 5:06 pm

    I hadn’t realized until recently that gluten-free eating was your strong personal preference. And I’m learning so much from you on this, particularly as it relates to delicious uses for ingredients that routinely I see in stores — almond flour, hazelnut flour, etc. — but don’t have experience with and don’t feel confident about using on my own. This wonderful recipe looks to be an excellent one for me to follow your lead on. And I love the sound of the maple syrup option. Thanks, Winnie!

  10. 10

    Tweets that mention Gluten Free Pumpkin Chocolate Chip Muffins | Healthy Green Kitchen -- Topsy.com — October 27, 2010 @ 7:22 pm

    [...] This post was mentioned on Twitter by Alison Lewis, greenschemetv. greenschemetv said: Gluten Free Pumpkin Chocolate Chip Muffins | Healthy Green Kitchen http://bit.ly/b1miN6 [...]

  11. 11

    Monet — October 27, 2010 @ 10:11 pm

    Thank you for sharing! I’m bookmarking these for my gluten intolerant friend. I love those muffin tins…I need to get my hands on some. Thanks for sharing. Pumpkin and chocolate is a match made in heaven.

  12. 12

    judee@glutenfreeA-Z — October 28, 2010 @ 5:05 am

    I am out to buy those muffin tins! How cute.. I bake muffins all the time and this would add a new flair. I am also going to try the almond flour.. sounds really good.

  13. 13

    Stormy @LaMaoomba — October 28, 2010 @ 11:52 am

    Looks delicious and the GF part is a bonus!

  14. 14

    Ellen @ I Am Gluten Free — October 28, 2010 @ 8:33 pm

    I am a new convert to almond flour. I’ve used it here and there over the last few years, but lately have been inviting it to have a more prominent place in my gluten free baking. My most recent blog post was for biscuits (http://iamglutenfree.blogspot.com/2010/10/most-amazing-biscuits-gluten-free-egg.html) with almond flour being the star of the show. I used other flours/starches in the recipe, but the almond flour was front and center. Like I said, I am a new convert!

  15. 15

    Nutmeg Nanny — October 29, 2010 @ 9:03 pm

    These look fantastic! I’m heading to New Paltz this weekend and I have some friends that will LOVE these :)

  16. 16

    Sophie — October 31, 2010 @ 4:21 am

    Waw!! Your gf pumpkin chocolate muffins look so delectable!!

    You also have a COOl foodblog!

  17. 17

    Aubree Cherie — November 4, 2010 @ 4:10 am

    Hi Winnie,

    Beautiful, beautiful, and yum! These look so elegant and so TASTY!!!! Just wanted to let you know that I posted it in My Favorite Recipes from Last week post! Thanks :)

    ~Aubree Cherie

  18. 18

    Wendy @ Celiacs in the House — November 4, 2010 @ 8:02 am

    Don’t tempt me with more cute baking pans. I am such a cookware floozy and don’t need one more cute shape for baking. Those muffins look delicious.

  19. 19

    Jenny — November 4, 2010 @ 6:41 pm

    These look soooo good! I need to branch out and try different flours! Thanks for sharing!

  20. 20

    Ellen @ I Am Gluten Free — November 5, 2010 @ 7:08 am

    I just returned again to look at these muffins – they are GAWGEOUS!!!! And I read Wendy’s comment (Celiac in the House) and had to laugh out loud. I am SUCH a cookware floozy, and I’m so fickle. I always totally love the latest one I bought!

  21. 21

    Squeaky Gourmet — November 8, 2010 @ 1:58 pm

    these are gorgeous!

  22. 22

    Lizzy — November 12, 2010 @ 2:55 am

    The once most hated pumpkin has turned out to be the most loved this season in my household…

  23. 23

    Tisha — December 7, 2010 @ 10:22 am

    THANK YOU SOO MUCH!!

  24. 24

    Christmas Around the Blogosphere « Daily Bites — December 14, 2010 @ 6:53 am

    [...] Pumpkin Chocolate Chip Muffins/Bundt Cakes – Healthy Green Kitchen Apple Crisp – photo courtesy Whole Life Nutrition [...]

  25. 25

    Erin @ Texanerin Baking — September 15, 2013 @ 10:24 am

    These sound great! I love dense baked goods. :) And these are in definite need of some white chocolate. Pumpkin and white chocolate is one of my favorite combinations ever!

  26. 26

    Delilah — September 25, 2013 @ 7:24 am

    Does anyone know the nutritional information on these? I made them, my kids LOVED them. I’m trying to track my nutrition and was curious what the calorie count might be.

  27. 27

    5 fall recipes to help you get over your pumpkin spice latte | The Cayenne Room — October 7, 2013 @ 6:08 pm

    [...] Gluten-free pumpkin chocolate chip muffins. [...]

  28. 28

    8 fall recipes to help you get over your pumpkin spice latte | The Cayenne Room — October 7, 2013 @ 6:09 pm

    [...] Gluten-free pumpkin chocolate chip muffins. [...]

  29. 29

    50 mostly grain-free Pumkin Recipes | De Voedzame KeukenDe Voedzame Keuken — October 17, 2013 @ 9:31 am

    […] Healthy Green Kitchen with Gluten free Pumpkin Chocolate chip muffins, these are not only gluten free, also grain free and as I said: I love chocolate, need to say […]

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