My husband especially loves pumpkin and all things pumpkin spice. If you do as well, you’ll definitely want to check out our Pumpkin Carrot Cake recipe. I really enjoy making homemade muffins. When my husband discovered that he was sensitive to gluten, I had to reinvent some of my go-to recipes. Here’s a delicious rendition of chocolate chip pumpkin muffins, that you can’t even tell are gluten free. They are a lovely texture and capture the essence of fall with their cinnamon and clove spices. They are lightly sweetened with pure maple syrup, a great natural alternative if you are avoiding refined sugar. If you have family or friends with dietary restrictions, these muffins are both gluten and dairy free! If you’re making them dairy free, just make sure you get dairy free chocolate chips. Please also enjoy the sweet aromas from your kitchen as you bake these yummy treats.
If you don’t need the muffins to be gluten free, you can use 2 1/2 cups all purpose flour in place of the gluten free and almond flour. Then continue on and add the 1 cup of oats.
Don’t forget to pin this recipe for later. Happy baking! -Alicia
Pumpkin Muffins, gluten free, dairy free, sweetened with maple syrup
Ingredients
- 1 15oz can pure pumpkin (not pumpkin pie mix)
- 3/4 cup pure maple syrup
- 1/2 cup vegetable oil (canola, avocado, and sunflower all work well)
- 2 tsp vanilla
- 2 large eggs
- 2 cups 1:1 all purpose gluten free flour (such as Bob's Red Mill 1:1 gf flour) *
- 1/2 cup almond flour *
- 1 cup gluten free quick oats
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips (dairy free if needed; mini work well, but regular size are just as delicious) optional
Instructions
- Preheat oven to 350°F. Prepare muffin pan with non-stick cooking spray and/or your preferred muffin liners. I like using silicone muffin liners and never have a problem with the muffins sticking to the liner.
- Add pumpkin, syrup, oil, and vanilla to bowl of stand mixer. Mix briefly to incorporate.
- Add in all remaining dry ingredients (gf flour, almond flour, oats, cinnamon, cloves, baking soda, salt, baking powder, and chocolate chips).
- Mix with paddle attachment until all ingredients are incorporated. Batter will be thick.
- Use a 1/4 cup measure to add batter to prepared muffin pan.
- Bake for 18-20 minutes or until toothpick comes out clean.
Notes
