Can I use homemade pumpkin puree instead of the canned one?

This recipe has only been tested using canned pumpkin puree.

What are pumpkin spice flavors?

Pumpkin spice blend includes cinnamon, nutmeg, ginger, and cloves. If you don't have pumpkin spice blend, just use ground cinnamon instead.

Can I use almond flour or oat flour in this recipe?

This recipe was tested using a gluten-free flour blend that includes xantham gum. I used the u003ca href=u0022https://amzn.to/3f8CD7Cu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003eBob's Red Mill 1 to 1 Gluten-free Baking Flouru003c/au003e.

Are pumpkin muffins healthy?

I think so! They're full of beta-carotene from the pumpkin, and they have only a small amount of oil. They're sweet, but not overly sweet. And, I recommend dark chocolate chips which are higher in antioxidants and lower in sugar.u003cbr/u003eu003cbr/u003eCompared with store-bought muffins or muffins made from a packaged mix, these gluten-free pumpkin muffins are a great option.

Gluten-Free Pumpkin Muffins with Chocolate Chips

Name: Gluten-Free Pumpkin Muffins with Chocolate Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Healthy
Ingredients: Nonstick cooking spray; 2 eggs, beaten (use flax eggs for vegan)*; 1 cup pumpkin puree; 1/4 cup neutral-flavored oil (I used avocado oil); ¼ cup unsweetened almond milk; 1 ½ cups gluten-free flour (I used Bob’s Red Mill 1 to 1 Gluten-Free Baking Mix); 1/2 cup coconut sugar or white sugar; ¾ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon pumpkin pie spice; ¼ teaspoon sea salt; 3/4 cup chocolate chips, divided into ½ cup and ¼ cup

Ingredients

Units Scale

Nonstick cooking spray
2 eggs, beaten (use flax eggs for vegan)*
1 cup pumpkin puree
1/4 cup neutral-flavored oil (I used avocado oil)
1/4 cup unsweetened almond milk
1 1/2 cups gluten-free flour (I used Bob’s Red Mill 1 to 1 Gluten-Free Baking Mix)
1/2 cup coconut sugar or white sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
3/4 cup chocolate chips, divided into 1/2 cup and 1/4 cup

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Instructions

Preheat your oven to 400°F. Spray a muffin tin with nonstick cooking spray and set aside.
In a medium mixing bowl, combine the eggs, pumpkin puree, oil, and almond milk. Stir to combine.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, salt, and ½ cup of the chocolate chips. Stir to combine.
Pour the wet mixture into the dry mixture and stir to combine.
Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼ cup of chocolate chips.
Bake for 25 minutes. Let the muffins cool for about 10 minutes before removing from the muffin tin.
Serve warm or at room temperature.

Notes

Be sure to use canned pumpkin that is 100% pumpkin with no other ingredients.
If you want to freeze these muffins after they have baked, let them cool completely. Place them in a zip-top bag and freeze for up to 2 months.
VEGAN: use two flax eggs in place of regular eggs. To make 2 flax eggs, combine 2 tablespoons of ground flax with 6 tablespoons of water. Let the mixture set for 10 minutes before using.
If you don’t have pumpkin pie spice, you can use ground cinnamon instead.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 220
Sugar: 17.1 g
Sodium: 118.6 mg
Fat: 9.6 g
Saturated Fat: 3.3 g
Carbohydrates: 31.4 g
Fiber: 2 g
Protein: 3.9 g
Cholesterol: 31 mg