Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF, Vegan, Dairy Free)
Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced pumpkin muffins with a beautiful domed top! The best GF pumpkin muffins—made in 1-bowl with healthy, whole ingredients.
As I write this, my kitchen is filled with all the fall scents: pumpkin, maple pecan pumpkin muffins, cinnamon, cloves and… well, irresistible healthy pumpkin pie overnight oats. Something about a new week kicked off with gluten free pumpkin muffins makes me feel like smiling. Make that gluten free pumpkin chocolate chip muffins.
But maybe it’s also because of the trials it took to crack the gluten free vegan pumpkin bread that led to these pumpkin muffins. Ladies, gents, friends, there’s just something about pumpkin baked goods that makes life so much better and tastier. Amiriiiiiight? Anywho, the trials for gluten free pumpkin bread were a real treat. It 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 Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars and my Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free). But don’t tell anyone, okay? 😉 Yep, temperature tantrums.
The Long Road to Gluten Free Pumpkin Muffins with so much Chocolate!!
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 its boiling broiling point.
These temperature tantrums included 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. 😉 Developing the final recipe for gluten free pumpkin bread—which is the basis for this delicious gluten free pumpkin muffins recipe—was no walk in the park. But in the end, it was totally & deliciously worth it.
Woohoo!! Now, 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?
>>RELATED: Chocolate Espresso Martini
The Ultimate Fall Treat: Gluten Free Pumpkin Chocolate Chip Muffins
These gluten free pumpkin 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 vegan 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 gluten free pumpkin muffins… or with these Gluten Free Vegan Pumpkin Chocolate Chip Cookies.
So whip up a batch of these gluten free pumpkin 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 gluten free pumpkin muffin recipe for years to come.
Recommended Tools for Best Chocolate Chip Gluten Free Pumpkin Muffins
- Parchment Cupcake Liners & Nonstick Muffins Pans – the trick to getting your GF pumpkin muffins to slide right out of their liners & the pan! 😉
- Gluten Free Oat Flour – get the super convenient store-bought GF 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 ❤️
Click below to Pin
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!
More Recipes Like Gluten Free Pumpkin Chocolate Chip Muffins
- One Bowl Gluten Free Vegan Pumpkin Bread
- Easy Gluten Free Vegan Pumpkin Coffee Cake
- Healthy Pumpkin Pie Overnight Oats
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Healthy Pumpkin Oatmeal Muffins
- Gluten Free Banana Muffins
- Healthy Vegan Gluten Free Blueberry Muffins
Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF, Vegan, Dairy Free)
- Total Time: 37 minutes
- Yield: 9-12 muffins 1x
Description
Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced pumpkin muffins! The best GF pumpkin muffins—made in 1-bowl with healthy, whole ingredients.
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/4 cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s finely ground (not coarse)*
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice**
- 1/4 teaspoon salt
Add-in Ingredients
- 3/4 to 1 cup vegan chocolate chips
Optional Topping
- 2 tablespoons vegan 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, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat 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 ice cream 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!
Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free).
Vegan Gluten Free Pumpkin Recipes You’ll Enjoy:
Equipment
Buy Now → 
Nonstick Parchment Muffin Liners
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 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 Transport: use this muffin holder. It’s two tiered and holds two batches of muffins!
- 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.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast, Snacks, Dessert
- 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.
So easy and delicious! Love that these are made in just one bowl!
Woohoo!! Glad to hear you enjoyed them, Taylor! 🙂
I made this in the early morning and was so thrilled with the way it turned out! Hope my best friend enjoys it too.
Yay!!! That’s wonderful to hear, Heidy! Can’t wait to hear what you best friend thinks. 🙂
Looks so lovely! I love pumpkin and chocolate together!
Thanks Kate! They truly are such a delightful combo! Happy baking. 🙂
Yummmmm! I’ve never seen such a gorgeous rise on GF baked goods. Maybe I’m looking in the wrong places. Can’t wait to make these for my family members that are GF. Thanks!
Yes!!! The trick to this GF pumpkin muffin is that the batter is so thick that, with the use of the large ice cream scoop (yes ice cream scoop!!) to scoop it, the batter will bake up in that shape! 🙂 Enjoy.
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. 🙂
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!
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!
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! ☺️
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! 🙂
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!
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.
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!
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
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!
Hi there,
Hurry trying your recipe 2 night
I trying both your pumpkin muffins and pumpkin chocolate chip but I want to Subsitute a real egg for flax egg will this work
? Should I bake same time and temp
Thank you
Tara
Hi Tara! That swap should work fine. No need to change the bake time. Happy baking!
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!
This looks like a fantastic recipe, love the simplicity of the ingredients. I can’t eat oats, any recommendations on what I could replace the oat flour with? Thanks!
Hi Jaimie! Thank you. 🙂 You can try using a gluten free all purpose flour, but be sure to leave out a tablespoon or two of flour. It tends to be a bit drier than oat flour. You might need to adjust the flour a bit more, depending on what level of moistness you like in your muffins. Enjoy! 🙂
Really great recipe! Followed it exactly and really enjoyed the results. Tonight I’m subbing raisins soaked in boiling water for ten mins and upping the spices. Thanks!!
Thank you, Chantelle. 🙂 Oh gosh, adding those soaked raisins and increasing the spice sounds amazing! Enjoy! And it’s absolutely my pleasure! 🙂
Hi Demeter, I would like to know if I can replace the almond flour for brown rice flour, and maple syrup? Can I use cold pressed oil? I am from Argentina and some ingredients I can not find. Thank you very much. They look delicious!
Hi Antonieta, okay, let’s see. Almond flour: I’ve never tried using brown rice flour as a substitute, but it should be okay. The texture will be a bit different, but somewhat similar. Maple syrup: can be replaced with honey. Cold pressed oil: Are you asking if you can replace coconut oil with any cold pressed oil? If so, I think it should be fine. As long as you keep in mind that any oils you use with a strong aroma/flavor would affect the taste of the muffins (for example, olive oil). With all of these substitutions, I’d recommend going into this recipe with an open mind. 🙂 Baking experimentation can be tricky, but lots of fun! Let me know how it turns out! 🙂
Ok, thank you Demeter, I’ll try. I’ll tell you later how it came out 😀
These are more like cookies! They are the best pumpkin muffins we have ever have! My kids were hesitant to taste pumpkin muffins and they loved them!
That’s awesome, Erin! 🙂 It can definitely be a challenge to get the kiddos to enjoy pumpkin. I’m so happy that you and your family enjoyed these. Thank you for letting me know. Happy baking! 🙂
I made these a couple weeks ago and they were so good. I’m really bad about seeing new recipes online and trying them but forget what recipe I used when I want to make it again. Thankfully, I’d “pinned” your recipe and last night I made them again. Just wanted to let you know HOW GOOD they are! Today, I’ve printed the recipe to go into my “tried and true” recipe collection so that I won’t have to look far next time 🙂 Thanks for this wonderful muffin recipe!
Thank goodness for Pinterest, right? 🙂 I’m so happy that you enjoyed these, Stephanie! Great idea on printing this out to avoid the search later. I have been there and it’s not cute! 😉 Thank you so much for taking the time to let me know how these turned out. Can’t wait to hear what you try next! Happy baking. xo