One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (V, GF, DF): a one bowl recipe for perfectly moist pumpkin chocolate chip muffins made with whole ingredients. Vegan, Gluten Free, Dairy Free.
As I write this, my kitchen is filled with all the fall scents: pumpkin, maple, cinnamon, cloves and… PIE. Yep, I said it. And I don’t regret it. Don’t mind me, something about a new week kicked off with pumpkin chocolate chip muffins makes me feel like rhyming.
But maybe it’s also because… PIE. Ladies, gents, friends, there’s just something about pie that makes life so much better and tastier. Amiriiiiiight? Anywho, currently, I’m in the early, early stages of testing pumpkin pie (spoiler alert!!) and it’s been a real treat. It’s totally rekindled my love of baking.
Whaaaaaaaa you say? How could Beaming Baker not LOVE baking? Well, sometimes baking doesn’t love Beaming Baker. Side note: now I totally feel sufficiently weird referring to myself in the third person. Ahem.
Back on point, baking can be quite the trial. In fact, it can still lead to a few very unsightly, unlovable and straight up sad-looking temperature tantrums in the kitchen. This may or may not have happened during the trials for my chocolate banana bread and pumpkin bread. But don’t tell anyone, okay? 😉 Yep, temperature tantrums.
I totally just read that last line to Erik and we both looked at each other like, “what the fajitas is a ‘temperature tantrum?'” Then, Erik said, “Is the OVEN getting mad??” But seriously, it probably is. Had enough from the likes of me. It was pushed passed it
boiling broiling point.
I’m talking about promises to never bake again (yeah, right), extensive eye-glares at my jars of ground cinnamon and other spices (they know what they did), finger-wagging at my measuring cups (innocent bystanders, let’s be honest), and utter and complete loss of faith in humanity—as it relates to baking, of course.
And when I’m done being dramatic, and chide myself for being so immature and impatient, I actually find that I learned something… whaddya know? Learning. How cute. 😉
Making pie was no exception, but I’ll get into that when/if I ever conquer the beast that is pumpkin pie. In the meantime, allow me to introduce you to my One Bowl Gluten Free Pumpkin Chocolate Chip Muffins. Is there really a word in that recipe name that you don’t like?
Send me an email and I’ll remove it immediately!!!! J/k. No takebacks, no returns, all sales final at Beaming Baker. –> Yep, still sounds awkward. Third person, what can I say?
Anywho, these pumpkin chocolate chip muffins came together so easily and beautifully. Maybe because all of the embarrassing, ego-tarnishing trials (and extreme tribulations) already happened with the recipe I based it off of: my gluten free vegan pumpkin bread. Also one bowl. Also one, um… Number one!!! Ohhhhh, just let me use one… one more time. 😉
Meanwhile, learning actually happened during those pumpkin bread trials, which then, in turn, became winning at these muffins. As my sister Jenny likes to say, in her most stern teacher voice, “Learning is not about things being easy, it’s about working through what’s hard and growing.” It all really pays off in the end. I’ve got to call my sister and tell her she was right!! Yay!!! ????
These muffins are SO good, y’all. First of all, you can make them in just ONE bowl. Yep, one. Apparently my favorite word of the day. Second of all (boy does listing items by numbers start to get tedious by the second number), they’re perfectly moist and sweet.
The thing is (yep, I’m dropping the numbered listing—I feel it’s best this way), it really gives me the heebie jeebies when pumpkin breads and muffins aren’t thoroughly cooked. Like… if it’s a cross between pumpkin butter and a can of pumpkin. Totally makes me question whether or not it’s actually cooked, which then creeps me out, which then kills my appetite—a very hard thing to do, I might add.
But these muffins. These muffins… SO perfectly moist. 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 pumpkin muffins.
Lastly, because all of this learning has apparently turned me into a lecturer: that domed top. Yep, it’s exactly what you wish for. So gorgeously round, so plumpishly high. Alright, I was stretching it with the word ‘plumpishly.’ But trying saying it out loud. It’s a real hoot!
So whip up a batch for your loved ones, your next fall/autumn party, or, really just for you. You’ll simply love these. And if you’re not convinced yet, or just love you some bulletpoints, allow me the pleasure of lecturing telling you all about their awesomeness…
These One Bowl Gluten Free Pumpkin Chocolate Chip Muffins are:
- made in just one bowl, because dishes are SO not cool
- perfectly moist and rich like cake
- vegan, gluten free, dairy free
- generously dotted with chocolate chips
- plant-based and allergy-friendly
- made with ingredients you can feel good about
- DOMED top, ‘nuff said
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 and ghoulish-hands? 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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- 1 cup 100% pure pumpkin puree (not pumpkin pie mix)*
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips
- Optional topping: 2 tablespoons assorted vegan chocolate chips (mini and regular)
- Preheat 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, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, pumpkin pie spice and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
- Pour batter evenly into the prepared muffin pan. Optionally, sprinkle with 2 tablespoons chocolate chips. Bake for 20-25 minutes.
- Transfer to a cooling rack, and allow to cool for 1 hour or until completely cool. Enjoy! Storing notes below.
- Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread and my Vegan Chocolate Banana Bread (V, Gluten Free, Dairy Free).
- Storage notes: Cool completely, then store in an airtight container for up to 1 week at room temperature.
- These muffins freeze well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 20-second increments until warm.
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The recipe that started this all. Try my perfectly fall One Bowl Gluten Free Vegan Pumpkin Bread (Vegan, Gluten Free, Dairy Free).
Just in case you’re in the mood for some homemade candy… Try my Paleo Almond Joy (Vegan, Gluten Free, Paleo, Dairy Free). Only 5 ingredients to YUM.
So simple, and yet so spooktacularly AWESOME. Try my Halloween Spiderweb Brownies (Vegan, Gluten Free, Dairy Free). Fudgy, rich, and FUN.
What is your favorite Fall activity?
I can’t wait to hear your responses.