Delicious Gluten-Free Pumpkin Spice Chocolate Chip Cupcakes

Autumn is all about cozy flavors and quick, satisfying treats that make mornings and snack times special. There’s something magical about the combination of pumpkin, warm spices, and a touch of chocolate that instantly feels like fall in every bite. These muffins are the perfect way to enjoy that seasonal comfort without spending hours in the kitchen.

These gluten-free pumpkin spice chocolate chip cupcakes are so simple to make and simply scrumptious! There's no need to break out the mixer - just use a whisk to blend the ingredients together, easy peasy!

Gluten-Free Pumpkin Spice Chocolate Chip Cupcakes

Ingredients:

1 cup gluten-free flour (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup coconut oil (melted)

2 large eggs, room temperature

1 cup pumpkin puree (homemade or canned)

1 cup coconut sugar

1/2 cup mini chocolate chips

Instructions:

1. Preheat oven to 350 degrees and add liners to cupcake pan.

2. In separate bowl, blend together gluten-free flour, baking powder, baking soda, salt, and spices.

3. In a larger bowl, blend together pumpkin, eggs, coconut sugar, and coconut oil.

4. Stir flour mixture into wet ingredients and stir until well blended.

5. Fold in chocolate chips.

6. Scoop batter into cupcake pans.

7. Bake for 20-25 minutes, depending upon your oven.

8. When cool enough to touch, remove cupcakes from pan and cool completely on cooling rack.

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