Gluten Free Pumpkin Chocolate Chip Muffins with DYI Brown Rice Flour Mix

These pumpkin chocolate chip muffins are so perfect for fall. They are light, fluffy and delicious! It is quick and easy to make!

Gluten Free Pumpkin Chocolate Chip Muffins with Brown Rice Flour Mix

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs

• 6 tablespoons melted butter

• 1 ½ cups pure pumpkin puree

• ⅔ cup white sugar

• ½ cup light brown sugar

• 2 teaspoons vanilla extract

• 1 teaspoon apple cider vinegar

• 1 teaspoon pumpkin pie extract (optional)

Dry Ingredients

• 1 ¾ cup DYI gluten free brown rice flour mix

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 2 ¾ teaspoons pumpkin pie spice

• ½ teaspoon xanthan gum from Judee's From Scratch

• ½ cup chocolate chips

Steps

1. Preheat the oven to 350°F. Line a muffin tin with 12 liners and set aside.

2. In a large mixing bowl, whisk together egg, melted butter, pumpkin puree, white sugar, light brown sugar, vanilla extract, and apple cider vinegar until smooth.

3. Whisk in gluten free brown rice flour mix, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice powder, and xanthan gum until combined.

4. Fold in the chocolate chips into the batter.

5. Scoop the batter into the prepared tray.

6. Bake for 25-30 minutes or until a toothpick comes out clean.

7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.