Our gluten-free chocolate chip pumpkin muffins are super moist and loaded with chocolate chips. They are perfect for breakfast, lunch boxes, or dessert.
Come fall, canned pumpkin is always in our pantry. There are so many options to use this vegetable, from savory meals to sweet treats.
Ingredients
Let’s chat about the ingredients for a minute. If you are looking to keep it simple yet delicious, here is the list of standard ingredients for the pumpkin chocolate chip cupcakes:
- 15 oz. can pumpkin
- 3 cups all-purpose gluten-free flour
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp. almond extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chocolate chips
How to Make
- Preheat the oven to 400 degrees and prepare muffin tins with non-stick cooking spray.
- In a large bowl, combine the dry ingredients including flour, baking soda, and salt.
- In a medium-sized bowl, combine the wet ingredients: sugar, oil, eggs, and almond extract.
- Stir in the canned pumpkin.
- Pour the wet ingredients into the dry ingredients, stirring just until the ingredients start to blend.
- Add the chocolate chips and stir until just blended, taking care to not over blend.
- Pour into muffin tins lined with muffin liners (if desired)
- Bake for 15-20 minutes or until a knife inserted into the center comes out clean
Grab your favorite mix, 1 cup chocolate chips and 15oz can pumpkin puree to mix together and bake.
Mix-Ins
Even those this recipe makes the best pumpkin chocolate chip muffins, I do love to mix things up and throw in additional ingredients. Here are a few suggestions:
- Shredded coconut
- Cinnamon sugar
- Nutmeg
- Pumpkin spice seasoning
- Mini chocolate chips
- White chocolate chips
- Zucchini shreds
- Cream cheese
- Banana
More family-friendly recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Chocolate Chip Pumpkin Muffins
Ingredients
- 15 ounce can pumpkin ✅
- 3 cups all-purpose gluten-free flour
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoon almond extract ✅
- 1 teaspoon baking soda ✅
- 1 teaspoon salt
- 1 cup chocolate chips ✅
Instructions
- Preheat the oven. Preheat oven to 400 degrees and prepare muffin tins with non-stick cooking spray.
- Combine the dry ingredients. In a large bowl, combine the dry ingredients including flour, baking soda, and salt.
- Combine the wet ingredients. In a medium-sized bowl, combine the wet ingredients: sugar, oil, eggs, and almond extract. Stir in the canned pumpkin.
- Stir together. Pour the wet ingredients into the dry ingredients, stirring just until the ingredients start to blend. Add the chocolate chips and stir until just blended.
- ⭐️Bake. Bake for 15-20 minutes or until a knife inserted into the center comes out clean.
Notes
Nutrition
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Beth says
I tried these as muffins and made a second batch into bread. Both were amazing. Kids loved it!
Beth says
Super YUMMY, Jodi! We will be featuring you starting Wednesday at the Creative Crafts Linky Party!
Creatively, Beth