How To Make Gluten-Free Pumpkin Spice Muffins With Chocolate Chips | Tommy DiDario

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener with a distinct flavor.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: chopped nuts

Pumpkin seeds provide crunch and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can be dairy-free.

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In another bowl, mix the eggs, pumpkin puree, vegetable oil, vanilla extract, and milk until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.

Fold in the chopped nuts if using.

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens