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 ❤ ????
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
- 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.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
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.
These muffins look amazing! Would I be a able to substitute the oat flour? I tried oat flour in a different recipe and didn’t really like the texture. Everything I have made from your blog has been really good so far !
Hi Kajien! Did you try oat flour in one of my recipes or someone else’s? If it was for someone else, you might like the texture in mine (never know ’til you try, right?). A few readers have recently told me they’ve tried gluten free all purpose flour with tasty results. Either way, let me know how they turn out! 🙂 P.S. So happy to hear you’ve been enjoying everything here!
These look so good!! I just made them (still in oven). The batter was really thick. I substituted the almond meal for a gf flour blend, left out a couple tbsp of the oat flour as suggested in another comment. Is the normal batter that thick? Triple checked recipe. Thanks. Can’t wait to try them.
Hi Tracie! How’d the muffins turn out? 🙂 I use the same batter in this recipe: https://beamingbaker.com/gluten-free-maple-pecan-pumpkin-muffins-gf-vegan-dairy-free-refined-sugar-free-video/ You’ll be able to see exactly what the texture should be like in the video above the recipe. Hope they turned out great! 🙂
These muffins turned out great! They were a hit with my whole family. Delicious!! Put a little coconut oil on them and they were more like dessert. Best gf baked good I’ve had for a long time. I will definitely check out the recipe link. Thanks so much for the wonderful recipe! Looking forward to trying more of your recipes.☺
Wonderful! I’m so happy to hear that the entire family enjoyed them. 🙂 Thank you for taking the time to report back. Can’t wait to hear what recipe you try next!
I was SO excited for this! I have had a craving for chocolate chip muffins ever since my husband stopped by and bought a loaf. Unfortunately, I could not eat it because I am GF and DF. So when I found your recipe, I felt like I had hit the lottery!
Major bummer!! It came out awful! I did make a few adjustments but didn’t think it would cause havoc. I used a real organic egg instead of a flax egg, since I am not vegan. And I couldn’t find gf oat flour so I used gf coconut flour that I had.
It was SO dry!!! I added more melted coconut oil and even added almond milk just to give it some moisture. It filled up the muffin tin and I still had batter left so I put the rest in a loaf pan.
I baked it for the full 25 minutes. The only way I can eat it is to slather organic butter on it and heat it up and then eat with a spoon. I know, pretty sad.
Please help me! Did my adjustments really mess it up? What can I do? 🙁
Signed,
Desperate for gf/df chocolate chip pumpkin
Hi Julie, the problem is the coconut flour substitution. Without question, it caused a major imbalance in the dry/wet ratio of this recipe. Coconut flour is VERY absorbent–about 3x more absorbent than oat flour. I feel ya though! I had to learn the hard way when I first started using coconut flour. Let’s just say that it’s very… unique. 😉 Hope you get to try the muffins again and won’t judge it by the initial coconut flour sub. Happy baking! 🙂
Thank you!!! I just learned an important lesson about coconut flour. A friend told I could have used my gf oatmeal(quick oats) in a blender to make oat flour.
Hi Demeter,
I made this recipe this morning and these muffins came out amazingly! I followed your recipe exactly and have already eaten more than one muffin. (Ok, more than two. But I will not go into exactly how many. LOL). They were delicious!!
As a side note, I have loved watching your blog grow. You continue to impress me with your incredible creative recipes and fun blog posts. I feel like I know you! Thank you for providing us with healthy, easy ways to enjoy yummy baked goods. Please keep it up!
Hi Lucy! So happy to hear that you’re enjoying one (or two) of these muffins! 🙂 Thank you SO much for your incredibly kind and sweet comment–it’s truly made my day (and it’s Monday, so that’s kind of a BIG deal hehe). Can’t wait to share more recipes and stories with you. I hope I never let you down. <3
I am (maybe not so) ashamed to say that I usually get swept up in the pumpkin fall craze and so naturally, I had to make these. I followed the recipe to the T and they did not disappoint—pumpkin, chocolate, moist perfection. I made them last night and I might need another batch to make it through the work week! Or hide them from my husband! Hahaha! Thank you for sharing your recipe!!
Don’t be ashamed! Just enjoy it–and it you feel embarrassed, just think of me going 2000% crazier over pumpkin and instantly feel better. 😉 Hiding from your husband: LOL! That’s when you know you have a winner. I’m so pleased that the two of you enjoyed my recipe. Thank you for taking the time to let me know. 🙂 Happy baking!
Loving you for making all those mistakes so we don’t have to! These were fantastic. Used brown sugar and real egg and came out great – perfect for me (GF), my son (dairy-free) and my daughter (just plain picky). Mmmm!
Haha! Yep, that’s my job! I’m so happy to hear that these muffins turned out so well for you. Happy to hear that your subs worked as well. 🙂 Also, you totally made me crack up with the “just plain picky” comment. Lisa, kudos to you for taking the time to make something for that everyone enjoyed!
I can’t wait to try these. I just need a substitution for the almond meal. Can GF all purpose flour work? I’m new in the GF diet, so would enjoy trying these out for a quick breakfast, and dessert!
Hi Leticia, I know a few readers have tried subbing the almond meal with GF all purpose flour with success. My best guess is to substitute the almond meal with half the amount of GF all purpose flour. Let me know how it turns out. Good luck!
Thank you for the substitution recommendation. I went with the exact recipe and used almond meal. Delicious! My two daughters (4 and almost 2) already enjoyed one each. Well… and so did I! Thank you so much for this healthy, GF, dairy-free recipe! We’re going to try the chocolate chip cookie recipe next. Can’t wait!
Wonderful! When the kiddos like it, you know you have a winner. 😉 Thank you for taking the time to let me know how it turned out. Can’t wait to hear what you all think of the chocolate chip cookie! 🙂
These turned out great! i did 1 cup of oat bran + 1 cup of brown rice flour (cause I ran out of oat) and also subbed the sugar products with date syrup that I made (9 dates + 1 1/4 cup warm water, soak 30 mins and blend) and everything turned out amazing! I was totally on the hunt for a way to use up my pumpkin puree and this totally hit the spot!
Nice, love the improvising Nicole! So glad everything turned out well. And yay for putting that leftover pumpkin puree to good use! ☺️
WOW! These are seriously the best pumpkin muffins I’ve ever made. I was a little scared they would turn out weird and not rise as many GF recipes have for me but these are moist and rose a lot! I made sure to have all ingredients room temp (that helps!) and fluffed up the flour as I measured. I used 1 organic egg (I’m not vegan) instead and maybe that helped too. I didn’t have maple syrup so I used 1/4 c agave and the extra 2 T i used molasses which really added to the pumpkin spice flavor! I also used organic raisins in place of the chocolate chips! Will make again for sure!!!
Woohoo! ???? I agree, flat/collapsed muffins are the worst. I’m loving all your subs and swaps. I’m so happy you enjoyed the muffins Virginia!
Love these muffins! I have made them at least a dozen times and each time they come out perfect! I have even substituted cooked squash for the pumpkin and they came out great. They make perfect mini muffins too. Thanks again!
Woohoo!! That’s so wonderful to hear, Naomi. 🙂 Ooh, I love that the cooked squash worked too! Thank YOU for taking the time to let me know. Hugs!
I’m absolutely loving your recipes and am so grateful for your work and your sharing these. I’m on the go a lot and don’t have much of an appetite, but love snacking on healthy muffins when I’m busy. I keep dishing out $5-6 at my local gluten free bakery for muffins and my wallet is NOT happy. Your recipes are so easy to follow, so lovely, and so reliable. Thank you x 1 million!
Omigosh!! Sarah, I’m sending you so many big hugs of gratitude for taking the time to write your lovely comment. 🙂 I’m beyond pleased that you’re loving my recipes! Also, I FEEL ya on not wanting to shell out that much moola for one muffin! Hugs & the biggest “you’re SO welcome” from me. 🙂