Pumpkin Puree: You can use either storebought pumpkin puree or make your own homemade pumpkin puree. Note that pumpkin puree is NOT the same as pumpkin pie filling.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular plain yogurt instead.

Oil: I usually use sunflower oil, but feel free to use another vegetable oil that you prefer instead (such as canola oil, avocado oil, olive oil, etc).

Sugar: I used a mix of both white and brown sugars. Alternatively, you can also swap out the white sugar for cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar replacement that is zero glycemic index).

Eggs: The eggs are necessary to bind the ingredients together, so make sure to include them in.

Spices: I used a mix of ground cinnamon, ground nutmeg, and ground ginger. Alternatively, you can replace these spices with 2 teaspoons of pumpkin pie spice directly.

Vanilla Extract: I like adding vanilla extract to add extra flavor (it’s optional, but I recommend adding it in).

Leavening Agents: Baking powder and baking soda are the leavening agents used to help the muffin batter rise. Alternatively, you can also replace the baking soda with another 1 teaspoon of baking powder instead (i.e. using 2 teaspoons of baking powder in total).

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Pumpkin Seeds: I like adding pumpkin seeds for extra crunch and color, but that’s optional.

Storing: To store, place the cooled pumpkin and chocolate chip muffins in an airtight container and store in the refrigerator for up to 3 days. Reheat the refrigerated muffins slightly before eating.