My mini gluten-free pumpkin muffins are one of my go-to breakfasts in the fall. Perfect little two-bite muffins with all the flavors of Autumn with some sugar-free chocolate chips thrown in for good measure. I’m not gluten-free, but so many people in my world are, so I have a lot of recipes that I make to accommodate them. FYI: you can use regular all-purpose flour in this recipe. It works just fine and use the same quantity as called for in my recipe. I don’t find any difference it taste, so I often substitute when needed.
I love the mini size (built-in portion control) and my WW friends love that too! These muffins are just 2 points on the WW plan and are not only gluten-free but sugar-free too. They kind of check all the boxes for a healthy start to my day. I also love them as a snack or dessert option.
How to make mini gluten-free pumpkin muffins
These couldn’t be easier to make. Simply mix all your wet ingredients in a bowl. You’ll note I use a sugar substitute to eliminate sugar and calories BUT you can easily substitute real brown and white sugars. If you are using a sugar substitute, I like monk fruit and often use the Lakanto brand. I also like Swerve as an alternative sugar substitute.
Next, mix all your dry ingredients in a separate bowl. I whisk them together to be sure everything is combined and there are no lumps.
Once you have wet ingredients and dried ingredients combined, it is time to bring them together. Add the dried ingredients to the bowl with the wet, and mix until combined. Add in the chocolate chips and fold to incorporate them into the mix. NOTE: here I’ve used mini sugar-free chocolate chips. (That’s what I had on hand.) Feel free to use regular sized chips and/or regular chocolate chips. (Dark, semi-sweet and milk chocolate all work.) You are now ready to bake.
Preheat your oven to 350 degrees F. If you are using traditional 24-cup mini cupcake tins (you’ll need two) spray with cooking spray OR add mini-cupcake liners to each cup. I’ve used two silicone cupcake trays which makes cleanup a breeze and means I don’t have to use cooking spray or the cupcake liners. Kind of a win-win but you use what you have.
Evenly distribute the batter between all 48 cupcake holes. (Depending on how much batter you use, I’ll get between 40 and 48 muffins.)
Pop in the oven and bake for approximately 25-30 minutes. All ovens are different so using a toothpick, check your muffins at about 20 minutes. Insert a toothpick in the middle of one muffin. If it comes out clean, the muffins are ready. If the toothpick is wet or has crumbs clinging to it, let the muffins bake a few more minutes.
Remove from the oven and let cool five minutes. Remove muffins to a rack and let cool completely (or serve warm…your call).
Move to a platter or serve in a basket on your brunch buffet.
You can free these and then thaw them and/or reheat them in the microwave at a later time. Simple place on a plate and freeze for about an hour. Pop them into a zip lock baggie and keep if the freezer for up to 3 months. (They won’t last that long!!) Let them thaw on the counter (about 20 minutes) before eating or wrap in a paper towel and put in the microwave for 10 seconds.
Did you try this recipe? Did you like it? Please leave a rating and comment below. I’d love to hear from you. If you like muffins (and who doesn’t), be sure to try some of my other favorites. And remember, if gluten-free is your thing, just swap out the flour in those recipes for an all-purpose gluten free flour. Enjoy.
Blueberry Streusel Muffins (no added sugar)
Clementine Glazed Cranberry & Walnut Muffins
Fig & Walnut Breakfast Muffins
Mini Gluten-Free Pumpkin Muffins
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
WET INGREDIENTS
- 2 Eggs
- 6 Tbsp. unsalted butter, melted
- 1 1/2 Cups Pumpkin puree
- 2/3 Cup sugar (Lakanto or Swerve granulated sugar substitute)
- 1/2 Cup brown sugar (Lakanto or Swerve sugar substitute)
- 2 Tsp. Pur vanilla extract
- 1 Tsp. Apple cider vinegar
DRY INGREDIENTS
- 1 3/4 Cup gluten-free all purpose baking flour
- 1 1/2 Tsp. baking powder
- 1/2 Tsp. Baking soda
- 1/2 Tsp. Kosher salt
- 1/2 Tsp. Ground cinnamon
- 2 1/2 Tsps. Pumpkin pie spice
- 1/2 Cup Sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin tin with paper liners and set aside OR use silicone muffin trays and you don't need to use liners.
- In a mixing bowl, whisk all your wet ingredients until completely combined.
- In a separate bowl, whisk together all the dry ingredients. Add the wet ingredients and stir to combine.
- Add in your chocolate chips and fold them into the batter.
- Spoon the batter evenly into each muffin cup. (I use a small ice cream scoop which makes every muffin the same size.)
- Bake in the oven for about 25 - 30 minutes. (start checking at 20 minutes since every oven is different) Do the toothpick test and insert it into the middle of a muffin. If the toothpick comes out clean, the muffins are done. If the toothpick is wet, let the muffins bake a couple more minutes and test again. Remove from the oven and let cool in the muffin tin.
- Remove muffins to a rack and let cool completely. Serve and enjoy.
