Gluten-Free Pumpkin Muffins with Chocolate Chips
These delicious Gluten-Free Pumpkin Muffins with Chocolate Chips are a great healthy snack or dessert. They include pure pumpkin puree along with other fall flavors. Make a batch of these yummy muffins today! This recipe is also dairy-free and vegan-friendly.
The start of fall is the perfect time to start using pumpkin puree and pumpkin spice in your baking. There is just something about this combination of flavors that is cozy and comforting.
And, these Gluten-Free Pumpkin Muffins are so easy to make! I used a gluten-free baking mix with other simple ingredients that you probably have in your pantry.
Depending on your dietary preferences, you can also easily make these muffins vegan. No matter what, your family is sure to love these moist pumpkin muffins that also include chocolate chips.
Why You Need This Recipe
- These Pumpkin Spice Muffins are both gluten-free and dairy-free, with a vegan option.
- You can serve these healthy pumpkin muffins for breakfast, dessert, or as a satisfying snack.
- With the cozy flavors of pumpkin and cinnamon, these muffins are perfect for fall!
Let me show you how easy it to is throw together this gluten-free pumpkin muffin recipe.
Preheat your oven to 400F. Spray a muffin tin with cooking spray and set aside.
In a medium mixing bowl, combine the eggs or flax eggs, pumpkin puree, oil, and almond milk. Stir to combine.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
In a large 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 ingredients into the dry ingredients and stir to combine.
Divide the batter between the muffin wells using an ice cream scoop or measuring cup.
Top the rest of the muffins with the remaining ¼ cup of chocolate chips before baking.
Bake for 25 minutes. Let the Pumpkin Chocolate Chip Muffins cool for about 10 minutes before removing from the muffin tin.
Serve them warm or at room temperature.
I hope your family loves these pumpkin treats as much as mine does!
Recipe Tips & Substitutions
- For this recipe, be sure to use canned pumpkin that is 100% pumpkin with no other ingredients or additives. You don’t want to use pumpkin pie filling.
- If you want to freeze these muffins after they have baked, let them cool completely. Place them in a zip-top bag or airtight container and freeze for up to 2 months.
- Also, to keep this recipe dairy-free, choose vegan or dairy-free chocolate chips.
- You can use melted coconut oil instead of the olive oil, if you prefer. You can also use brown sugar or white sugar instead of the coconut sugar. Don’t use maple syrup in this recipe as I have not tested it with a liquid sweetener.
This recipe has only been tested using canned pumpkin puree.
Pumpkin spice blend includes cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin spice blend, just use ground cinnamon instead.
This recipe was tested using a gluten-free flour blend that includes xantham gum. I used the Bob’s Red Mill 1 to 1 Gluten-free Baking Flour.
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 gluten-free pumpkin muffins are a great option.
Other Gluten-Free Muffin Recipes You Might Like
- Air Fryer Blueberry Muffins
- Cinnamon Flax Muffins
- Gluten-Free & Dairy-Free Vanilla Cupcakes
- Cassava Flour Chocolate Chip Muffins
- Chocolate Chip Sweet Potato Muffins
- Lemon Poppyseed Muffins
- Blackberry Muffins
- Strawberry Muffins
More Healthy Pumpkin Recipes for Fall
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- Nonstick cooking spray
- 2 eggs, beaten (use flax eggs for vegan)*
- 1 cup pumpkin puree
- 1/4 cup neutral-flavored oil (I used avocado oil)
- 1/4 cup unsweetened almond milk
- 1 1/2 cups gluten-free flour (I used Bob’s Red Mill 1 to 1 Gluten-Free Baking Mix)
- 1/2 cup coconut sugar or white sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 3/4 cup chocolate chips, divided into 1/2 cup and 1/4 cup
- 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.
- Serve warm or at room temperature.
- 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.
- If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Keywords: gluten free muffins, vegan pumpkin muffins, pumpkin spice
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with more than 500,000 monthly visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.