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easy gluten free pumpkin chocolate chip muffins on white plate with fork with coffee mug

Easy Gluten-Free Pumpkin Chocolate Chip Muffins

5 from 4 votes
These super easy dump-mix-bake pumpkin choco chip muffins are gluten free and will soon become a family favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree (organic)
  • 1/4 cup coconut sugar (organic)
  • 3 eggs (organic, cage free)
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour (super fine)
  • 1 tsp baking soda
  • 1/8 tsp salt (sea salt)
  • 1/2-1 tsp cinnamon (organic)
  • 1 1/2-2 tsp pumpkin pie spice (organic)
  • 1/4 cup chocolate chips (optional)

Method
 

  1. Preheat oven to 350 degrees F. Grease 8 cups of a muffin pan or line with parchment muffin liners.
  2. Combine all ingredients in a large bowl; stir with spoon/spatula to mix well. (See Notes)
  3. Divide batter between the 8 prepared muffin cups.
  4. Bake for 15-25 minutes, until the tops are firm and a toothpick inserted in the center of a muffin comes out clean.

Notes

Using organic clean ingredients makes for a healthier version of this muffin, and improves the taste!
Whisk all dry ingredients together before adding additional ingredients. This will improve the dispersion of the dry ingredients.
Slightly scramble eggs in a separate bowl before adding to dry ingredients. This will improve the mixing-in of the eggs.