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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? 😉 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 ❤️
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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!
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)
Equipment
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- 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 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)*
- 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 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:
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.
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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!