Australian Pumpkin and Chocolate Chip Muffins (GF)
Prep time
Cook time
Total time
Recipe type: Muffins
  • 1 cup of pumpkin puree
  • 2 eggs - whisked
  • ¾ cup of chocolate bits
  • 1¾ cup of gluten free self raising flour
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon of baking powder
  • ¾ cup of caster sugar
  • ½ salt
  • 1 teaspoon of vanilla
  • ½ cup of coconut oil - melted
  1. To make Pumpkin Puree
  2. Take ½ of a pumpkin ... I have used all types including Queensland Blue, Kent and even Butternut pumpkins.
  3. Cut your pumpkin into chunks, remove the seeds and place in a microwave bowl and cook for 5 to 7 mins or until the pumpkin is soft and 'mashable'.
  4. Then with a fork or a potato masher, mash the pumpkin.
  5. To make the muffins you need 1 cups worth of pumpkin puree.
  6. To make the muffins
  7. In a large bowl add in the baking powder, salt, cinnamon, nutmeg, ground ginger, sugar and chocolate bits.
  8. In another bowl add in the melted coconut oil, pumpkin puree and mix, then add in the 2 whisked eggs with the vanilla and combine.
  9. Mix the pumpkin mixture into the egg mixture and stir to combine.
  10. Spoon into muffin tin and bake at 180ÂșC for 20 mins or until a toothpick inserted into the centre, comes out clean.
Recipe by Sparkles in the Everyday! at