These delicious Gluten-Free Pumpkin Muffins with Chocolate Chips are a great way to enjoy pumpkin spice season. Serve them as a healthy dessert or snack.

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Gluten Free Pumpkin Muffins served on a plate

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!
Pumpkin Chocolate Chip Muffins with cinnamon

Recipe Steps

Step One

Preheat your oven to 400F. Spray a muffin tin with cooking spray and set aside.

Step Two

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.

Step Three

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.

Step Four

Pour the wet ingredients into the dry ingredients and stir to combine.

Pumpkin Chocolate Chip Muffin batter

Step Five

Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼ cup of chocolate chips.

Step Six

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 gluten-free pumpkin muffins are a great option.

Recipe Tips & Substitutions

  • 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.
  • 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.

FAQs

Can I use homemade pumpkin puree instead of the canned one?

This recipe has only been tested using canned pumpkin puree.

What are pumpkin spice flavors?

Pumpkin spice blend includes cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin spice blend, just use ground cinnamon instead.

Can I use almond flour or oat flour in this recipe?

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.

Healthy Pumpkin Muffins on cooling rack

Other Gluten-Free Muffin Recipes You Might Like

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Pumpkin Chocolate chip Muffins Gluten Free and Dairy Free

Gluten-Free Pumpkin Muffins with Chocolate Chips

★★★★★

5 from 6 reviews
Print Recipe

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

Units Scale
  • Nonstick cooking spray
  • 2 eggs, beaten (use flax eggs for vegan)*
  • 1 cup pumpkin puree
  • 1/4 cup avocado or olive 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

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

  1. Notes: be sure to use canned pumpkin that is 100% pumpkin with no other ingredients.
  2. 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.
  3. 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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