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. 




  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: 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