Gluten-Free Pumpkin Chocolate Chip Muffins with Toasted Pumpkin Seeds

Hi Bakers,

How is it I’ve never made pumpkin muffins with chocolate chips?? I honestly didn’t think they would taste good…boy was I wrong! These are so flavorful and I love the crisp pumpkin seeds on top with lots of mini chips everywhere. This is one recipe I will remake over and over. A cup of pumpkin keeps these muffins moist and gives all the pumpkin flavor I crave each Fall. Get out your muffin pans now because you need to eat this. Enjoy ~Carolyn

GLUTEN-FREE PUMPKIN  CHOCOLATE CHIP MUFFINS TOPPED WITH ROASTED PUMPKIN SEEDS 

Makes 12  muffins 

Dry Ingredients

2 1/4 cups “Cup4Cup” Multipurpose gluten-free flour*

1 tablespoon blanched almond flour or other gluten-free flour

1 teaspoon “Koda Farms Mochiko” sweet rice flour

½ teaspoon salt

1 teaspoon baking soda (make sure there are no lumps in it before adding)

1 tablespoon pumpkin pie spice

1/4 teaspoon ground ginger

Wet Ingredients

2 eggs

½ cup canola oil

2 cups light brown sugar

1 cup canned pumpkin puree

1  1/2 cups semi-sweet mini chocolate chips 

1 1/2 cups raw, shelled pumpkin seeds

Preheat the oven to 350 degrees. Grease the muffin tin or line it with muffin cups. 

In a medium-sized bowl, combine dry ingredients by whisking thoroughly. Set aside.

Add eggs, oil, sugar, and pumpkin into a large bowl and stir until well-mixed.

Pour dry ingredients into wet and stir until almost combined. Stir in 3/4 cup chocolate chips until just mixed.

Spoon the batter into muffin cups filling 3/4 full. Top generously with raw, shelled pumpkin seeds and mini chips.

Bake in a 350-degree oven for about 20-25 minutes or until a cake tester inserted into the center comes out with moist crumbs. 

Cool on a rack completely. Store in an airtight container. This bake will store best in the refrigerator if not eaten right away. 

*Please check the ingredient list of the flour to check for possible allergens*