Gluten-Free Pumpkin Chip Muffins

By
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.
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Dana Angelo White, MS, RD, ATC
Medically reviewed by
Medically reviewed by Richard N. Fogoros, MD on September 29, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
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Richard N. Fogoros, MD
Updated on September 20, 2019
GF Pumpkin Chip Muffins
Dana Angelo White
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 18

Nutrition Highlights (per serving)

102 calories
5g fat
15g carbs
1g protein
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Nutrition Facts
Servings: 18
Amount per serving  
Calories 102
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 119mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 9g  
Includes 8g Added Sugars 16%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

A trustworthy muffin recipe can be your saving grace for snacks, breakfast, or to prevent an afternoon crash. ​Canned pureed pumpkin keeps muffins extra moist and delicious and this gluten-free version will please those with and without Celiac disease. Make the batch ahead and store in the freezer; defrost in the microwave and allow to cool slightly before serving.

Ingredients

  • 2 cups all-purpose gluten-free baking mix
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • ½ cup canola oil
  • ½ cup applesauce
  • 1 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 1 cup chocolate chips, divided

Preparation

  1. Preheat oven to 375F.

  2. Line a muffin pan with paper liners or spray with nonstick spray and set aside.

  3. In a large bowl, combine gluten free baking mix, baking powder, baking soda, cinnamon, and salt; whisk well to combine.

  4. In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree.

  5. Add pumpkin mixture to dry ingredients and mix until just combined.

  6. Fold in three-fourths of the chocolate chips.

  7. Fill each muffin cup with a quarter cup of batter.

  8. Bake for 14 to 16 minutes or until a toothpick comes out clean from the center.

  9. As soon as the muffins come out of the oven, top with a few additional chocolate chips per muffin, then cool.

Ingredient Variations and Substitutions

Chocolate chips can be omitted or swapped out for nuts, seeds, blueberries, or finely chopped pieces of another fresh fruit. Your product won't be as chocolately, but you can vary the nutrients with the different fill-ins—nuts provide healthy fats, blueberries a nice dose of antioxidants.

Cooking and Serving Tips

These muffins can be stored in an air tight container for up to three days. Serve warmed or at room temperature. Store in a freezer safe bag in the freezer for up to three months.

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