High tops, moist crumb, packed with rich chocolate + BIG pumpkin flavor: the best pumpkin chocolate chip muffins recipe! Vegan + GF options listed in the recipe.
The Ultimate Fall Treat: Pumpkin Chocolate Chip Muffins
These pumpkin chocolate muffins are SO good, y’all.
First of all, you can make them in just ONE bowl. Yep, one.
Second of all, they’re perfectly moist and sweet. Just moist enough to taste like cake, and just light enough to still qualify as muffins. And those dollops of chocolate chips… what could honestly be better?
There’s hardly a better reason to sneak a few bites of chocolate in the morning than with these chocolate chip pumpkin muffins… or with these Gluten Free Vegan Pumpkin Chocolate Chip Cookies.
So whip up a batch of these pumpkin chocolate chip muffins for your loved ones, your next fall/autumn party, or, really just for you. You’ll simply love these. One bite, and this will instantly become your go-to chocolate chip pumpkin muffins for years to come.
A Simple Ingredients List
Looking forward to chocolate chip pumpkin muffins, but not looking forward to the guilt? Not to worry, today’s muffin recipe is made with simple, wholesome ingredients:
- pumpkin puree
- butter or coconut oil
- all purpose flour or oat flour
- almond meal
- chocolate chips
- pumpkin pie spice
How to Make Pumpkin Chocolate Chip Muffins
-
Preheat the oven to 350°F. Then, pop muffins liners into a 12-cup muffin pan. Set it aside for later.
- Now, it’s time to prep the wet ingredients! Add all of the wet ingredients, including pumpkin puree and a few other ingredients into a mixing bowl. Whisk well.
- Next, add all the dry ingredients to the same bowl. Whisk and fold until the wet and dry ingredients combine into a thick batter.
- Fold in chocolate chips!
- At this point, grab your favorite large batter scoop, then scoop and drop pumpkin chocolate chip muffin batter into the prepared muffin pan.
- Press pretty chocolate chips into the tops of each muffin.
- Bake for about 22 minutes.
- Cool, then enjoy the best pumpkin chocolate chip muffins!
>>RELATED: Chocolate Espresso Martini
💡 Demeter’s Tips for the Best Chocolate Chip Pumpkin Muffins
- make sure to spoon + level your flour: such a simple tip, but a tried-and-true one. Make sure not to pack your flour into the measuring cup. Instead, give your flour a bit of a fluff up with a large fork, then use a spoon to scoop flour scoop-by-scoop into the measuring cup.
- use the amount of pumpkin pie spice listed for the first round of baking. Then, if you feel like a little cardamom, go ahead and add 1/8 to 1/4 teaspoon. You can customize this pumpkin muffins recipe to your liking! Just stick to the recipe for the first time before making changes to the next time.
- feel free to swap the chocolate chips for your favorite add-ins. I’ve had readers leave out the chocolate chips completely and instead use a combinations of seeds and dried fruit, for example, dried cranberries and chopped pecans. You do you!
- use a large batter scoop: I love using this Large Batter Scoop because it makes muffin making mess-free and yields evenly sized and shaped muffin. Bonus: this scoop creates beautifully round, domed muffin tops.
Can I Make These Pumpkin Muffins Vegan + Gluten Free?
Absolutely! Check out the easy swaps below to do so:
To make Vegan, use:
- coconut oil or vegan butter
- organic brown sugar or coconut sugar
- flax egg
- vegan chocolate chips!
To make Gluten Free:
- simply use gluten free oat flour or gluten free all purpose flour
- just keep in mind, every brand of GF all purpose flour works differently, so leave some room for experimentation.
Recommended Tools for Best Chocolate Chip Gluten Free Pumpkin Muffins
- Parchment Cupcake Liners & Nonstick Muffins Pans – the trick to getting your pumpkin muffins to slide right out of their liners & the pan! 😉
- Gluten Free Oat Flour – get the super convenient store-bought oat flour, or learn how to make homemade oat flour.
- Coconut Sugar | Coconut Oil | Maple Syrup: all staples of my vegan baking pantry! You’ll find that I use these unrefined, whole ingredients in many of my healthy recipes–easy, right? 🙂
Before you jet off to the kitchen, tell me all about your plans this fall. Are you throwing any super amazing parties? Are you gonna decorate your mantel with leaves, ghoulish-hands and glitter pumpkins? I’m not gonna lie, I’ve already planned out a Halloween treats menu for my fam. 🙂 I can’t wait to hear what you think of this recipe!
Sending you all my love and maybe even a dove (or raven… because: Halloween!!!) xo Demeter ❤️
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Did you make this gluten free pumpkin muffin recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
Looking for more Pumpkin Love?
- 🍞 vegan gluten free pumpkin bread
- gluten free pumpkin muffins
- 🍹 pumpkin cocktail
- simple pumpkin overnight oats
- 🍰 pumpkin coffee cake
Pumpkin Chocolate Chip Muffins
- Total Time: 37 minutes
- Yield: 9-12 muffins 1x
Description
High tops, moist crumb, packed with rich chocolate + BIG pumpkin flavor: the best pumpkin chocolate chip muffins recipe!
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted butter of choice
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons brown sugar or coconut sugar
- 1 egg of choice
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups all purpose flour or oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice**
- ¼ teaspoon salt
Add-in Ingredients
- ¾ to 1 cup chocolate chips
Optional Topping
- 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: flour, almond meal, baking soda, baking powder, spice and salt. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick. Fold in chocolate chips.
- Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this large scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top—the batter will bake up very close to how it looks raw. To make large, domed tops, spread batter between 9 muffin cups.
- Bake for 18-25 minutes (on the longer end for larger, fewer muffins). Mine took 22 minutes.
- Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.
**Instead of pumpkin pie spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
To Store: Cool completely, then store in an airtight container for up to 1 week.
To Freeze: Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.
How to make Vegan: use vegan butter or coconut oil, organic brown sugar or coconut sugar, a flax egg, (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins), and vegan chocolate chips.
How to make Gluten Free: simply use gluten free oat flour or gluten free all purpose flour.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Simone says
These are the best recipe I’ve found! Especially for craving pumpkin in July. I’m trying them with 1/3 cup protein powder in place of one of the cups of oat flour. We shall see! Question: why do you have extra maple syrup and extra coconut sugar called out? I haven’t been adding them. Wasn’t sure when.
THANK YOU!! Excited to get to know the blog and try out some more
★★★★★
Demeter | Beaming Baker says
Hi Simone! Always happy to find another year-round pumpkin lover. 🙂 I’m excited to hear how the protein powder works for you–it does tend to alter the texture of baked goods a bit. As for the sweetener, it’s not really extra, it’s the total amount to use. So it would be 1/4 cup and 2 tablespoons (or 6 total tablespoons) of each sweetener. Hope this helps, and can’t wait to see what you try next!
Mieke says
I just made these and they were delicious! Thank you! I shared this recipe on FB and will check out your other recipes.
Demeter | Beaming Baker says
Thank you so much, Mieke! I truly appreciate it. ☺️
Michaela T. says
So good! I subbed 1/2 a cup oat flour with a gluten free baking flour, not sure if it made any difference. Tastes fantastic. My toddler loves them too.
★★★★★
Demeter | Beaming Baker says
That’s awesome! Glad the flour swap worked for you, and the little one is enjoying them. 🙂
Sarah says
Soooooo good. My kids absolutely LOVE these. Have to make 2-3 batches at a time or they are wiped out within an hour!
★★★★★
Demeter | Beaming Baker says
Woohoo! That’s so wonderful to hear Sarah! .
Demeter | Beaming Baker says
Wow, that’s so wonderful to hear Sarah! I’m beyond happy that your little ones enjoy them! .
Jody Reis says
We absolutely love this recipe, thank you! I want to make these for both my kids classes this week. Two questions for you: one class has a couple vegan kids do you think a flax egg will work well? Second class has a nut allergy and curious what you would swap for the almond flour? Tiger nut/ coconut? I’m nervous to mess up such a delicious recipe! Thank you!
Jody Reis says
Sorry I realised your recipe calls for a flax egg already! I usually make with an actual egg. .♀️
Demeter | Beaming Baker says
Hi Jody! I’m so happy to hear that you love my recipe. 🙂 Flax egg: I just saw your other comment, so yes on that one. Hehe! Nut allergy swap: try sunflower seed meal. If not, try swapping with 1/4 cup + 2 tablespoons additional GF oat flour. You might have to make it a few times ‘til you get the right texture with the additional oat flour. Good luck!
Rose says
These look so delicious, I can’t wait to try them! Do you have any GF Vegan scone recipes? Thank you!!!
Demeter | Beaming Baker says
Hi Rose, thanks so much! No GF scone recipes yet, unfortunately. 🙁 Can’t wait to hear what you think of these pumpkin muffins!
natasha says
wow, love pumpkin during the fall time and love that pumpkin muffins are still an option for gluten free vegan friends! thanks for sharing
★★★★★
Demeter | Beaming Baker says
Absolutely! Hope you enjoy the recipe Natasha!
Echo says
These are my new favorite muffins! It’s so difficult to find gluten free recipes even my kids will enjoy, but this for sure is one of the best.
★★★★★
Demeter | Beaming Baker says
Oh that’s so wonderful to hear Echo! . I’m beyond happy that the kiddos enjoyed the muffins. Thanks for letting me know!
Krissy Allori says
These muffins are so good! My whole family loved them.
★★★★★
Demeter | Beaming Baker says
Yay!! I’m so glad that you and your family loved my pumpkin muffins recipe!! 🙂 Thanks for stopping by to let me know. Happy baking!
Emese says
First of all chocolate chips can never be an optional topping. It is obligatory in my bool. I am loving this recipe and saving it for later.
★★★★★
Demeter | Beaming Baker says
LOL I like the way you think! . Happy baking Emese!
April says
M’mmm…chocolate and pumpkin – what’s not to love about that combo??
★★★★★
Demeter | Beaming Baker says
Can’t think of a single thing not to love! .
Candice says
In love with these!! Was looking for a pumpkin muffin recipe, and this one is perfect with the healthier ingredients. So yum!
★★★★★
Demeter | Beaming Baker says
Woohoo!!! It truly is! Enjoy.