Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Gluten Free Pumpkin Chocolate Chip Muffins Recipe (GF, Vegan, Dairy Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 15 min
  • Cook Time: 22 min
  • 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

Scale

Wet Ingredients

Dry Ingredients

Add-in Ingredients

Optional Topping


Instructions

  1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. 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.
  4. 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.
  5. Bake for 18-25 minutes (on the longer end for larger, fewer muffins). Mine took 22 minutes.
  6. 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.
  • Category: Breakfast, Snacks, Dessert
  • Method: Bake
  • Cuisine: American

Keywords: gluten free pumpkin muffins, pumpkin chocolate chip muffins, gluten free pumpkin chocolate chip muffins, vegan pumpkin muffins