Pumpkin Spice Morning Muffins

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Sweet, soft, and gluten free bakery style Pumpkin Spice Morning Muffins.

Pumpkin Spice Morning Muffins Gluten Free
Pumpkin Spice Morning Muffins Gluten Free

Have you ever tried to search pinterest for a pumpkin chocolate chip muffins before? If you have you know you will get thousands of recipes that pop up, but after you try this recipe your search will be over. It really is like eating a bakery style muffin and it is perfect for your morning breakfast.

A Gluten Free Morning Muffin

Pumpkin Spice Morning Muffins Gluten Free

I am sure your kids will go nuts over these Pumpkin Spice Morning muffins, plus they are gluten free and it’s an easy and simply muffin recipe that will quickly become your favorite. This recipe is easy enough and fun to get your kids in the kitchen to help you out, in fact my youngest helped me make this this morning.  I’ll warn you though, these are not a muffin that you can only eat one of so it’s a good thing they are healthy!  I was able to make 18 perfect sized muffins.  You may want to make a few extras because I am sure you may have a few disappear when your back is turned.

Pumpkin Spice Morning Muffins Gluten Free

Comes together quickly and easy to make ahead

Start by preheating your oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.Whisk together the flax and water; allow to thicken.Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside. Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well. Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.

Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.

 

More Healthy Than Bakery Muffins

I am obsessed with all things chocolate and pumpkin but it’s been a long time since I have had a gluten free muffin that really tasted this  fantastic. I promise that this Pumpkin Spice Morning Muffin  will make the perfect addition to any breakfast and it will become one of your favorite gluten free muffin options. It is perfect for a simple breakfast served with yogurt and fresh fruit or as a snack throughout week. The fact that these are healthier than your typical store bought muffin makes me a little more obsessed with them but most importantly my kids all loved them.

Pumpkin Spice Morning Muffins Gluten Free
Pumpkin Spice Morning Muffins

Pumpkin Spice Morning Muffins

Sweet, soft, and gluten free bakery style Pumpkin Spice Morning Muffins.
4.5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Spice Morning Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18
Calories: 195kcal

Ingredients

  • 18 standard cupcake liners
  • 2 tablespoon flaxseed, ground
  • 6 tablespoon water
  • 1 3/4 cup flour, gluten free
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger, ground
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut sugar
  • 1 cup pumpkin, canned
  • 3/4 cup chocolate chips, dark

Serve With

  • 2 cup Greek yogurt, vanilla
  • 2 medium nectarine

Instructions

  • Preheat oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.
  • Whisk together the flax and water; allow to thicken.
  • Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.
  • Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.
  • Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.
  • Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 195kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 147mg | Fiber: 3g | Sugar: 17g

I like to eat my muffins just a little bit warm, how do you like to eat yours?

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16 Comments

These muffins are so delicious!!! The coconut oil makes them melt in your mouth 🙂

I’ve made them with white flour, white sugar and allspice. One time I didn’t have chocolate chips and they were still super tasty.

Thank you for this yummy and healthy recipe.

I cannot get these muffins to turn out right for the life of me! The batter seems to be thicker than pictured when I make it, and the muffins don’t smooth out – they remain the same shape as when I dropped them in the muffin cups. The batter seems to be missing liquid, but like I’ve said, we have tried making them twice and run into the same issue both times so I don’t think it’s a mistake on our following the recipe. Is anyone else having this trouble? Is it a thicker batter than typical for muffins? On the bright side, my kids still love the taste. 🙂

Something that is different in this recipe is the fact that we are using flax as eggs. So this is a great recipe for those with an egg allergy. You could, if you prefer, use 2 eggs in place of the flax and water. Maybe it will offer you a better texture Brooke. 🙂

I had the same problem with the batter being really thick and they didn’t change shape in the oven. Taste good and could use as a crumble in yogurt, but not muffins. Does the flour used make a difference? I used a gluten free flour that subs for all purpose 1:1.