Pumpkin Chocolate Chip Muffins

Fall baking is all about comfort, warmth, and irresistible aromas—and these pumpkin chocolate chip muffins capture it all. Made with wholesome ingredients like real pumpkin, coconut oil, and gluten-free flour, they’re light yet satisfying. The warm spice of cinnamon pairs perfectly with rich chocolate chips for a muffin that feels indulgent but supports balanced, feel-good energy. Whether you enjoy them with your morning coffee or as a sweet afternoon pick-me-up, these muffins are sure to become a seasonal favorite.

Ingredients

• 1 cup canned pumpkin (Libby’s or similar)

• 1 cup granulated sugar

• ½ cup coconut oil

• 1 egg (or substitute with 2 tablespoons ground flax mixed with ¼ cup water ̶ let sit 5

• minutes)

• 2 cups King Arthur Gluten-Free All-Purpose Flour

• 2 teaspoons baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoons milk or milk alternative 

• 1 teaspoon vanilla extract

• 1 cup Enjoy Life mini chocolate chips

Instructions:

1. Preheat the oven:

   Set oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix wet ingredients:

   In a large bowl, whisk together pumpkin, sugar, oil, egg (or prepared flax mixture), milk, and vanilla until smooth.

3. Combine dry ingredients:

   In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon,and salt.

4. Mix the batter:

   Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the mini chocolate chips.

5. Fill and bake:

   Spoon the batter into muffin cups, filling each about ¾ full. Bake for 22‒25 minutes or until a toothpick inserted into the center comes out clean.

   Cool and serve: Let muffins cool in the pan, then transfer to a rack to finish cooling. Enjoy warm or at room temperature