These healthy gluten-free pumpkin chocolate chip muffins are a perfect fall treat! Not only are they simple to whip up, but they’re also incredibly versatile and ideal for a quick breakfast, a midday snack, or even a delicious dessert.
Packed with wholesome ingredients like pure pumpkin puree and naturally sweetened with pure maple syrup! You will love the cozy pumpkin pie flavors and their irresistibly moist texture. This delicious recipe is sure to become your new go-to for pumpkin muffins!
Not sure what to do with leftover pumpkin? Try our favorite fall recipe Gluten-Free Pumpkin Spice Snickerdoodles.
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Why You Will Love These Muffins
- Gluten-Free: Perfect for those with dietary restrictions, yet so delicious that everyone will love them!
- Perfect Balance: Part breakfast, part dessert, these muffins strike the perfect balance with no added sugar.
- Bakes in under 30 minutes! These are great to toss together on a Sunday night for a good meal prep for breakfast or snacks during the week.
Ingredients You Will Need
Here are a few notes about the ingredients that I used for this healthy gluten-free pumpkin chocolate chip muffin recipe. And don’t worry if you’re not gluten-free this recipe works just as well with regular flour.
But for my gluten-free people and people with Celiac Disease I got you! All ingredients I use and list are celiac friendly.
- Eggs
- Milk- I used whole milk but you can use your preferred milk of choice.
- Organic Pumpkin Puree- Make sure your not using pumpkin pie filling.
- Organic Maple Syrup
- Refined Coconut Oil
- Organic Vanilla Extract
- Oat Flour
- Gluten-Free Measure for Measure Flour- For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur's Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour.
- Baking Soda
- Baking Powder
- Fine Sea Salt
- Cinnamon
- Pumpkin Pie Spice
- Semisweet Chocolate Chips- I like to also have some mini chocolate chips on hand to sprinkle on the tops of the muffins before baking them! (we prefer Enjoy Life brand)
See recipe card for quantities.
Step-By-Step Instructions
How To Make Gluten-Free Pumpkin Chocolate Chip Muffins
The full printable recipe is down below, but let me walk you through the process so you know what to expect when you’re making it!
STEP 1: Start off by preheating your oven to 350 degrees. Then, line a muffin pan with paper liners and set aside.
STEP 2: In a medium bowl, whisk together oat flour, gluten-free flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
STEP 3: In a separate large bowl, mix together the room temperature eggs, milk, pumpkin puree, maple syrup, melted and cooled coconut oil, and vanilla extract until smooth.
STEP 4: Add the flour mixture to the wet ingredients and mix until combined. Fold in the ½ cup of chocolate chips.
STEP 5: Divide the muffin batter evenly between the muffin liners. Sprinkle some chocolate chips on top of each muffin before baking. Bake for 28-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling. ENJOY!
Healthy Pumpkin Chocolate Chip Muffin Recipe Baking Tips
- Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
- Over mixing- Avoid over mixing the batter, as it can lead to dense muffins instead of the light, fluffy ones! For the best texture, mix just until the ingredients are combined, then gently fold in the chocolate chips.
- Room Temperature- Make sure your eggs and milk are at room temperature. This will ensure the coconut oil doesn’t harden and cause your batter to be lumpy.
Frequently Asked Pumpkin Muffins Questions
Store your muffins in a airtight container or on a cake stand on the counter for up to 5-6 days.
The oat flour really brings the texture to these muffins that is so good! But you could also use an all-purpose flour or if on a gluten-free diet I suggest a 1:1 gluten-free flour.
If you make this recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, and share them with me on Facebook or Instagram.
Healthy Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
- 2 Eggs room temperature
- ¼ cup Milk (any milk works) room temperature
- 1 ½ cups Organic Pumpkin Puree not pie filling
- ½ cup Pure Organic Maple Syrup
- ¼ cup Refined Coconut Oil melted and cooled
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Oat Flour
- 1 cup (120g) Gluten-Free Measure for Measure Flour King Arthur is our go-to
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Fine Sea Salt
- 1 ¼ teaspoons Cinnamon
- 1 ¼ teaspoons Pumpkin Pie Spice
- ½ cup Semisweet Chocolate Chips plus some for the top of the muffins
Instructions
- Preheat the oven to 350 degrees. Line the muffin pan with paper liners and set aside.
- In a medium bowl, whisk together oat flour, gluten-free flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- In a separate large bowl, mix together the room temperature eggs, milk, pumpkin puree, maple syrup, melted and cooled coconut oil, and vanilla extract until smooth.
- Add the flour mixture to the wet ingredients and mix until combined. Fold in the ½ cup of chocolate chips.
- Divide the muffin batter evenly between the muffin liners. Sprinkle some chocolate chips on top of each muffin before baking. Bake for 28-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling. ENJOY!
Notes
- Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
- Over mixing- Avoid over mixing the batter, as it can lead to dense muffins instead of the light, fluffy ones! For the best texture, mix just until the ingredients are combined, then gently fold in the chocolate chips.
- Room Temperature- Make sure your eggs and milk are at room temperature. This will ensure the coconut oil doesn’t harden and cause your batter to be lumpy.
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