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­­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? ๐Ÿ˜‰ Yep, temperature tantrums.

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com

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. ๐Ÿ˜‰ 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

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com

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.

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com

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. ๐Ÿ™‚ 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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Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com

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

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com
4.97 from 29 votes
Servings: 9 -12 muffins

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! The best GF pumpkin muffinsโ€”made in 1-bowl with healthy, whole ingredients.
Prep: 15 minutes
Cook: 22 minutes
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Ingredients 

Wet Ingredients

Dry Ingredients

Add-in Ingredients

Optional Topping

Instructions 

  • Preheat the oven to 350ยฐF. 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 canโ€”the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquidsโ€”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 scoopย to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed topโ€”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).

    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, ยฝ teaspoon ground cloves, and ยฝ 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.
    Like this? Leave a comment below!

    © 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.

    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 #GlutenFree #DairyFree | BeamingBaker.comOne 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 #GlutenFree #DairyFree | BeamingBaker.comGluten Free Pumpkin Chocolate Chip Muffins Recipe (GF): this easy gluten free pumpkin muffins recipe makes perfectly spiced GF pumpkin muffins! Made in 1-bowl with healthy, whole ingredients. #Pumpkin #Muffins #Chocolate #GlutenFree #Vegan | Recipe at BeamingBaker.com
    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 #GlutenFree #DairyFree | BeamingBaker.com

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    About Beaming Baker

    Photo of Demeter, author of the Beaming Baker blog.

    Hi there!

    I'm Demeter, it's nice to meet you! Here, you'll find easy recipes that are fun & approachable. I love cozy movies, a good mystery, and chocolate. Welcome!

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    117 Comments

    1. Demeter | Beaming Baker says:

      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. ๐Ÿ˜‰ Hope you get to try the muffins again and won’t judge it by the initial coconut flour sub. Happy baking! ๐Ÿ™‚

      1. Julie DeAngelis says:

        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.

    2. Margie says:

      5 stars
      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 disappointโ€”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!!

      1. Demeter | Beaming Baker says:

        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. ๐Ÿ˜‰ 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. ๐Ÿ™‚ Happy baking!

    3. lucy says:

      5 stars
      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!

      1. Demeter | Beaming Baker says:

        Hi Lucy! So happy to hear that you’re enjoying one (or two) of these muffins! ๐Ÿ™‚ 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

    4. Tracie Heldreth says:

      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.

        1. Tracie says:

          5 stars
          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.โ˜บ

        2. Demeter | Beaming Baker says:

          Wonderful! I’m so happy to hear that the entire family enjoyed them. ๐Ÿ™‚ Thank you for taking the time to report back. Can’t wait to hear what recipe you try next!

        3. Tara Riebe says:

          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

        4. Demeter | Beaming Baker says:

          Hi Tara! That swap should work fine. No need to change the bake time. Happy baking!

    5. Kajien says:

      These muffins look amazing! Would I be a able to substitute the oat flour? I tried oat flour in a different recipe and didnโ€™t really like the texture. Everything I have made from your blog has been really good so far !

      1. Demeter | Beaming Baker says:

        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! ๐Ÿ™‚ P.S. So happy to hear you’ve been enjoying everything here!

    6. Jaimie says:

      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!

      1. Demeter | Beaming Baker says:

        Hi Jaimie! Thank you. ๐Ÿ™‚ 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! ๐Ÿ™‚

    7. Chantelle K. says:

      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!!

      1. Demeter | Beaming Baker says:

        Thank you, Chantelle. ๐Ÿ™‚ Oh gosh, adding those soaked raisins and increasing the spice sounds amazing! Enjoy! And it’s absolutely my pleasure! ๐Ÿ™‚

    8. Antonieta says:

      4 stars
      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!

      1. Demeter | Beaming Baker says:

        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. ๐Ÿ™‚ Baking experimentation can be tricky, but lots of fun! Let me know how it turns out! ๐Ÿ™‚

        1. Antonieta says:

          Ok, thank you Demeter, I’ll try. I’ll tell you later how it came out ๐Ÿ˜€

    9. Erin says:

      5 stars
      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!

      1. Demeter | Beaming Baker says:

        That’s awesome, Erin! ๐Ÿ™‚ 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! ๐Ÿ™‚

    10. Stephanie says:

      5 stars
      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 ๐Ÿ™‚ Thanks for this wonderful muffin recipe!

      1. Demeter | Beaming Baker says:

        Thank goodness for Pinterest, right? ๐Ÿ™‚ 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! ๐Ÿ˜‰ 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