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Pumpkin Chocolate Chip Muffins (GF)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

Happy Thanksgiving!

In honor of tomorrow, we’re sharing this great recipe for Pumpkin Chocolate Chip Muffins. Thanksgiving is one of our favorite holidays here at Bob’s Red Mill. Who doesn’t love a holiday based around family and community and filled with delicious food? We hope you have a wonderful holiday tomorrow and we’ll catch back up with you on Friday!


It definitely smells of pumpkin in the Bob’s Red Mill Bakery this time of year. We have Pumpkin Chocolate Chip Quinoa Muffins, Pumpkin Orange Currant Bread and Pumpkin Cranberry Scones selling out daily in the pastry case. Not to mention our vegan pastry case has a delicious Pumpkin Raisin Walnut Bread and the wheat free case holds a Pumpkin Chocolate Chip Muffin that has been a definite hit.

There have been many requests for an item free of starch or bean flours, so here it is! Below you will find the recipe for the Wheat Free Pumpkin Chocolate Chip Muffin. The mixture of brown rice flour and hazelnut meal makes for a satisfying flavor and appealing texture. Almond meal could be substituted in place of hazelnut meal for a different flavor, as well as, raisins or nuts for chocolate chips. As far as making this recipe vegan, we would recommend using a flaxseed mixture to replace the eggs and substituting rice milk for the whole milk. Thanks for reading and Happy Holiday Baking! Enjoy!

Gluten Free Pumpkin Chocolate Chip Muffins

  • 3 cups Brown Rice Flour
  • 1 cup Hazelnut Meal
  • 1 Tbsp + 1 tsp Baking powder
  • 2 tsp Pumpkin Spice*
  • ½ tsp Salt
  • 2 Eggs
  • 1/2 cup Oil
  • 1 Tbsp Vanilla Extract**
  • 1-½ cups Pumpkin Puree**
  • 1 cup Sugar
  • 1-1/3 cup Whole Milk
  • 1 cup Chocolate chips

Mix dry ingredients in a medium sized bowl and set aside. Combine egg, oil, vanilla, pumpkin and sugar with a whisk. Mix in dry ingredients with a spatula, alternately with the milk. Fold in chocolate chips. Using a flat muffin scoop, portion out into 12 lined and greased muffin cups. These portions will be heaping, so divide accordingly. Bake double paned with a sheet pan underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

Yields: 12 muffins

*Make your own pumpkin pie spice.
**Make sure to check the ingredients as some brands of  vanilla and pumpkin puree have been known to contain hidden sources of gluten. Neilsen Massey’s Madagascar Bourbon Pure Vanilla is certified gluten free. If you’re unsure about pumpkin puree, you can make your own with Alton Brown’s help.

About The Author
Meagan Nuchols Google: Meagan Nuchols
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