Pumpkin Chocolate-Chip Muffins (gluten-free with regular adaptation)

Pumpkin Chocolate-Chip Muffins

There’s nothing healthy about these muffins. They are made with real butter, real sugar, and real chocolate. Fall is in full swing, and pumpkin goodies abound, but these are guaranteed to be one of your new favorites. These have been adapted over the years from an old family banana bread recipe, and they are totally worth the spike in blood sugar! I fed them to my kids for breakfast this morning, then sent them off to school, bwahahaha.


  • 1 1/3 cup sugar
  • 1/2 cup softened butter (I bet this recipe would work really well with coconut oil)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt (reduce to 1/2 tsp. if using salted butter)
  • 1/2 teapsoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 3/4 cup white rice flour (brown would also work, but would be a tad heavier)
  • 1/2 cup tapioca flour
  • 1 1/2 – 2 cups cooked pureed pumpkin (canned is just fine!)
  • 1/4 cup milk (non-dairy is just fine!)
  • 8–12 oz. chocolate chips

Heat oven to 350 degrees. Grease a muffin tin (or use muffin liners). Cream/beat together butter and sugar. Add eggs and vanilla and beat. Add pumpkin and beat. In a separate bowl, combine dry ingredients. Add to wet ingredients and mix well. Stir in milk and chocolate chips. Fill muffin cups 3/4 full. Bake for about 25 minutes. Muffins are ready when toothpick comes out clean and they are a golden brown.

Adaptation for regular version
Instead of rice and tapioca flour, use 2 1/4 cups all-purpose flour, and omit the xanthan gum.