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.

Pumpkin Chocolate Chip Muffins

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!

Recommended Ingredients

Pumpkin Chocolate Chip Muffins with cinnamon

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.

Pumpkin Chocolate Chip Muffin batter

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.

Pumpkin Chocolate Chip Muffins baking in a 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.

Healthy Pumpkin Muffins on cooling rack

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.

Other Gluten-Free Muffin Recipes You Might Like

Here is the printable recipe:

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Pumpkin Chocolate Chip Muffins (Gluten-Free)

Pumpkin Chocolate chip Muffins Gluten Free and Dairy Free

★★★★★

5 from 6 reviews

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. 

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Scale

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

  1. Preheat your oven to 400°F. Spray a muffin tin with nonstick cooking spray and set aside. 
  2. In a medium mixing bowl, combine the eggs, pumpkin puree, oil, and almond milk. Stir to combine.
  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.
  4. Pour the wet mixture into the dry mixture and stir to combine.
  5. Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼ cup of chocolate chips.
  6. 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.

Keywords: gluten free muffins, healthy muffins, pumpkin spice

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