Gluten-Free Pumpkin Spice Chocolate Chip Muffins

Pumpkin and chocolate taste great together. These muffins capture the flavors of autumn, but since they are make with canned pumpkin purée, you can make them any time of the year. Use a mild-tasting olive oil rather than extra virgin for this recipe.

Serves: 12Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 2⁄3 cup brown rice flour
  • 2⁄3 cup arrowroot starch
  • 2⁄3 cup sorghum flour
  • 3⁄4 cup sugar
  • 1⁄2 tsp. xanthan gum
  • 1⁄2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1⁄2 tsp. ground cloves
  • 1⁄2 tsp. ground ginger
  • 1⁄4 tsp. salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1⁄2 cup olive oil
  • 3⁄4 cup chocolate chips


  • Preheat oven to 350°F. Place paper liners in a standard muffin pan. Grease the liners with non-stick cooking spray and set aside.
  • In a large bowl, whisk together brown rice flour, arrowroot starch, sorghum flour, sugar, xanthan gum, baking powder, baking soda, spices, and salt.
  • In a medium bowl, whisk together the eggs, pumpkin purée, and olive oil.
  • Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the chocolate chips. Scoop the batter into the prepared liners to 2⁄3 full. Bake for 18 to 20 minutes, until a toothpick inserted in the middle comes out clean.