Pumpkin Chocolate Chip Muffins Recipe
The sweet Pumpkin Chocolate Chip Muffin are delicately flavoured with pumpkin, cinnamon and nutmeg with plenty of chocolate. Gluten free and easy to make dairy free too.
Servings: 12 muffins
Equipment
Ingredients
- 200 g pumpkin puree (canned, or homemade)
- 200 g light brown sugar
- 120 ml vegetable oil (or other neutral-tasting oil)
- 2 large eggs
- 60 g yoghurt (natural or Greek yoghurt)
- 250 g plain gluten free flour
- 0.25 tsp xanthan gum
- 3 tsp gluten free baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 165 g dark chocolate chips
Instructions
- Preheat the oven to 200C / 180C Fan / Gas Mark 6 / 365F and line a 12-hole muffin tin with 12 muffin cases.
- Add the gluten free flour, xanthan gum, baking powder, bicarbonate of soda, cinnamon and nutmeg to a large bowl and mix well to combine.
- To a large mixing bowl, add the pumpkin puree, brown sugar, vegetable oil, eggs and yoghurt. Mix with an electric mix until combined.
- Add in the dry ingredients and mix again until just combined - don’t overmix.
- Pour in the chocolate chips (I reserve a small amount to put on top of the muffins before baking) and fold them in, using a wooden spoon.
- Divide the mixture between the muffin cases - you want them around three-quarters full, do not overfill them too much as they should rise a lot.
- Dot the extra choc chips on top of the muffins. Place in the oven and bake for 5 minutes.
- After 5 minutes, DO NOT OPEN THE DOOR, but turn the oven down to 180C / Fan 160C / Gas Mark 4 / 320F and cook for another 18-20 minutes until the muffins are well risen and golden on top.
- Remove from the oven and cool before eating. Great for a lunchbox snack or Fall breakfast on-the-go!
Notes
- To make this recipe dairy free, swap the yoghurt for a dairy free yoghurt and ensure you use dairy free chocolate.
Nutrition
Serving: 1 muffin | Calories: 301kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Fiber: 3g | Sugar: 22g
