These delicious Gluten-Free Pumpkin Chocolate Chip Muffins 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.

gluten-free pumpkin muffins with chocolate chips on a cooling rack.

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!

Recipe Steps

Let me show you how easy it to is throw together this gluten-free pumpkin muffin recipe.

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.

Please 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.

gluten free pumpkin muffin batter.

Step Five

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.

gluten free pumpkin muffins in tray.

Step Six

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!

gluten free pumpkin muffins with chocolate chips cut in half.

Recipe Tips

  • 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.

Recipe FAQs

Can I use homemade pumpkin puree instead of the canned version for muffins?

This recipe has only been tested using canned pumpkin puree. Homemade pumpkin puree tends to be a lot more watery than the canned versions.

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.

Are pumpkin 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.

batch of gluten-free pumpkin muffins surrounded by cinnamon sticks and chocolate chips.

More Gluten-Free Muffin Recipes You Might Like

Don’t Miss These Healthy Pumpkin Recipes

Vegan Pumpkin Chocolate Chip Cookies

Dairy-Free Pumpkin Pudding (Vegan)

Pumpkin Protein Balls Without Oats

Pumpkin Spice Chia Pudding

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free pumpkin muffins on table.

Gluten-Free Chocolate Chip Pumpkin Muffins (Vegan Option)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

These delicious Gluten-Free Chocolate Chip Pumpkin Muffins 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.

  • Total Time: 40 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 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

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.
  7. Serve warm or at room temperature.

Notes

  1. 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.
  4. If you don’t have pumpkin pie spice, you can use ground cinnamon instead.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 17.1 g
  • Sodium: 118.6 mg
  • Fat: 9.6 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 31.4 g
  • Fiber: 2 g
  • Protein: 3.9 g
  • Cholesterol: 31 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual 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 her a message through her contact form.