Pumpkin Chocolate Chip Muffins (Gluten-Free)

Last Updated on October 5, 2019

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.

You’re Going to Love This Healthy Pumpkin Muffin Recipe

• 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 Healthy Muffin Ingredients

• Gluten-free flour
• Dairy-free dark chocolate chips
• Pure organic pumpkin puree
• Pumpkin pie spice
• Coconut sugar

Steps to Make These Pumpkin Spice Muffins

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 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 to Make These Easy Pumpkin Muffins

• For this 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

• Air Fryer Mini Blueberry Muffins
• Cinnamon Flax Muffins
• Cassava Flour Chocolate Chip Muffins
• Vegan Lemon Poppyseed Muffins

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Here is the printable Pumpkin Chocolate Chip Muffin recipe:

Pumpkin Chocolate Chip Muffins (Gluten-Free)

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★★★★★ 5 from 6 reviews

• 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: Dairy free, gluten free, healthy

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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. 

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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

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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.

READ NEXT: VEGAN PUMPKIN DIP (DATE-SWEETENED)

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