Gluten-Free Pumpkin Chocolate Chip Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin muffins studded with chocolate chips and pecans, lightly spiced and naturally sweetened. These tender cake-like muffins are ideal for breakfast or a fall-themed snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¼ cups gluten-free all-purpose flour (may substitute regular all-purpose flour) (*see recipe notes)
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 1/2 cup organic brown sugar (may sub coconut sugar)
- 2 whole eggs
- 1/4 cup oil (such as olive oil or avocado oil)
- 2 Tbsp. organic maple syrup
- 1 tsp. pure vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/3 cup chopped pecans (omit for nut-free)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 218mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 22mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.