These moist and tender gluten free pumpkin chocolate chip muffins are made with simple pumpkin puree in the batter and plenty of pumpkin pie spice. A quick and easy muffin that celebrates the best of the season.

Ah, pumpkin season. I can’t stop myself from baking with pumpkin, both from a can and from a whole roasted pumpkin (who doesn’t love toasted pumpkin seeds?!), but it can be tricky. Pumpkin puree has quite a lot of moisture, and its pumpkin flavor is not really as intense as you might think. My usual solution is to begin by making a batch of homemade gluten free pumpkin butter, as this time of year I always have some in the refrigerator.

But I also wanted the ease of simple gluten free pumpkin chocolate chip muffins that require no advance prep, and still have bright pumpkin flavor. (I am now giving thanks to my family for enduring batch after batch after batch of this and that pumpkin muffin over the past couple weeks 👏)

Since you know I’d never ever present a recipe to you that fell short of my goals, these simple gluten free pumpkin muffins have it all: ease of preparation (30 minutes start to finish), intense pumpkin flavor (the right balance of ingredients + a bit more pumpkin pie spice) & a moist and tender muffin lightly sweet muffin that’s perfect for breakfast or a snack. Check ✔️ check ✔️ check ✔️.

There’s just something about the classic combination of pumpkin and chocolate that gets me every time. 💕