Gluten Free Chocolate Pumpkin Muffins are a delicious muffin perfect for the fall and holidays.
Did you know that there was a pumpkin shortage this year?
I guess we can add not enough pumpkins and a canned pumpkin shortage to the rest of the crazy things that happened in 2020. Pumpkins shortages have happened before. A couple of years ago it was hard to find canned pumpkin in the store. But still it figures that it would happen again in 2020…
I often stock on up canned foods when I find them on sale. After the holidays last year, I found canned pumpkin marked down.
The six cans of marked down pumpkin that I bought have been taking up space in my cupboard for the last nine months or so. I have wondered several times why I bothered getting them. Now that there is a pumpkin shortage I am very glad that I made room in my cupboard for them. They will come in handy this fall and holiday season.
Pumpkin is one of those ingredients that pairs well with gluten free. It usually helps give gluten free baked goods a great taste and texture.
And because chocolate makes everything better I made these with two kinds of chocolate. These are more like a dessert than a muffin, but we have been known to eat them for breakfast too.
Can I use a gluten free blend in muffins?
I have found that for muffins, including these gluten free chocolate pumpkin muffins, the individual gluten free flours work the best. You can use your favorite blend, but for the best results try using the individual flour.
Need More Gluten Free Pumpkin Recipes?
Gluten Free Pumpkin Doughnut Muffins
Gluten Free Pumpkin Cinnamon Rolls
Gluten Free Chocolate Pumpkin Muffins
Gluten free chocolate pumpkin muffins are an easy and delicious muffin for the fall and holidays.
- 1/4 cup plus 2 tablespoons white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup dutch processed baking cocoa
- 2 teaspoons pumpkin pie spice (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/2 cup oil
- 1/4 cup buttermilk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup gluten free chocolate chips
- Preheat oven to 350 degrees.
- Line muffin pan with liners or grease well.
- In a bowl whisk together white rice flour, potato starch, tapioca starch, cocoa, pumpkin pie spice if using, baking soda, and salt. Set aside.
- In a large bowl combine pumpkin, brown sugar, oil, buttermilk, eggs, and vanilla. Stir until well combined and smooth.
- Add dry ingredients to the wet ingredients and stir just until combined.
- Stir in chocolate chips.
- Scoop batter into muffin cups filling each cup about 3/4 full.
- Bake for 18-20 minutes or until done.
- Remove to wire rack to cool.
Milk with 1 teaspoon of lemon juice or vinegar added can be substituted for the buttermilk.
These muffins freeze well.
Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 179mgCarbohydrates: 33gFiber: 3gSugar: 17gProtein: 4g
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