Pumpkin Chocolate Chip Muffins (Gluten-Free)
These delicious Pumpkin Chocolate Chip Muffins are gluten-free and dairy-free, and a great way to enjoy pumpkin spice season. Serve them as a healthy dessert or snack.
Recipe Highlights
- These Pumpkin Spice Muffins are both gluten-free and dairy-free.
- You can serve these healthy pumpkin muffins for breakfast, dessert, or as a satisfying snack.
- This recipe is low in added fat and sugars, with a vegan option.
- These muffins are perfect for fall!
Recipe Steps
Step 1: Preheat your oven to 400F. Spray a muffin tin with cooking spray and set aside.
Step 2: In a medium mixing bowl, combine the eggs or flax eggs, pumpkin puree, oil, and almond milk. Stir to combine.
Step 3: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, salt, and ½ cup of the chocolate chips. Stir to combine.
Step 4: Pour the wet mixture into the dry mixture and stir to combine.
Step 5: Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼cup of chocolate chips.
Step 6: Bake for 25 minutes. Let the Pumpkin Chocolate Chip Muffins cool for about 10 minutes before removing from the muffin tin.
Are These Muffins Healthy?
I think so! They’re full of beta-carotene from the pumpkin, and they have only a small amount of oil. They’re sweet, but not overly sweet. And, I recommend dark chocolate chips which are higher in antioxidants and lower in sugar.
Compared with store-bought muffins or muffins made from a packaged mix, these healthy pumpkin muffins are a great option.
Tips
- For this Pumpkin Chocolate Chip Muffin recipe, be sure to use canned pumpkin that is 100% pumpkin with no other ingredients or additives.
- If you want to freeze these muffins after they have baked, let them cool completely. Place them in a zip-top bag and freeze for up to 2 months.
- Also, to keep this recipe dairy-free, choose vegan or dairy-free chocolate chips.
Recommended Ingredients
- Gluten-free flour
- Dairy-free dark chocolate chips
- Pure organic pumpkin puree
- Pumpkin pie spice
- Coconut sugar
Other Gluten-Free Muffin Recipes You Might Like
- Air Fryer Mini Blueberry Muffins
- Cinnamon Flax Muffins
- Cassava Flour Chocolate Chip Muffins
- Gluten-Free Chocolate Chip Sweet Potato Muffins (gluten-free)
- Vegan Lemon Poppyseed Muffins
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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PrintPumpkin Chocolate Chip Muffins (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These delicious Pumpkin Chocolate Chip Muffins are gluten-free and dairy-free, and a great way to enjoy pumpkin spice season. Serve them as a healthy dessert or snack.
Ingredients
- Nonstick cooking spray
- 2 eggs, beaten (use flax eggs for vegan)*
- 1 cup pumpkin puree
- 1/4 cup avocado oil
- ¼ cup unsweetened almond milk
- 1 ½ cups gluten-free flour
- 1/2 cup coconut sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 3/4 cup chocolate chips, divided into ½ cup and ¼ cup
Instructions
- Preheat your oven to 400°F. Spray a muffin tin with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine the eggs, pumpkin puree, oil, and almond milk. Stir to combine.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, salt, and ½ cup of the chocolate chips. Stir to combine.
- Pour the wet mixture into the dry mixture and stir to combine.
- Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼ cup of chocolate chips.
- Bake for 25 minutes. Let the muffins cool for about 10 minutes before removing from the muffin tin.
Notes
- Notes: be sure to use canned pumpkin that is 100% pumpkin with no other ingredients.
- If you want to freeze these muffins after they have baked, let them cool completely. Place them in a zip-top bag and freeze for up to 2 months.
VEGAN: use two flax eggs in place of regular eggs. To make 2 flax eggs, combine 2 tablespoons of ground flax with 6 tablespoons of water. Let the mixture set for 10 minutes before using.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free muffins, healthy muffins, pumpkin spice
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This recipe makes me excited for fall and cooler weather.
★★★★★
These are so delicious! I made them for my mom who has celiac and she loved them! (I stole just a couple, I promise!) Great recipe!
★★★★★
I love pumpkin and chocolate muffins. The perfect little autumn treat.
I couldn’t stop with one muffin – it was so good!!
★★★★★
I love fall baking and these little muffins are my newest favorite treat! They are so easy to make and are so tasty! I couldn’t keep my hubs out of them. Great recipe, thank you!
★★★★★
These are such a delicious treat for the holidays. You can’t beat chocolate and pumpkin together!
★★★★★
That flavor combination of pumpkin and dark chocolate sounds just divine. Can’t wait to try these.
★★★★★