These gluten-free pumpkin chocolate chip muffins are easy to make, healthy, dairy-free, and quite delish! They are loaded with pumpkin puree, oats, sugar-free maple syrup, dark chocolate chips, and pumpkin pie spice, making a cozy breakfast or snack for Autumn.
Are you usually in a hurry and unable to sit down to have breakfast at home?
Well, bring a cup of coffee and a few of these pumpkin chocolate chip muffins with you to have on the way to work or school.
They are healthy and quite yummy!
You can make a batch ahead and freeze it for when you need them!
Pumpkin Chocolate Chip Muffins Recipe
This simple recipe is naturally gluten-free because it calls for oat flour.
In addition, it has no added sugars, making sugar-free pumpkin muffins!
Yes...These are healthy pumpkin muffins that have good ingredients such as pumpkin puree, eggs, sugar-free maple syrup, pumpkin pie spice, and dark chocolate chips.
Of course, you can customize your own by simply replacing one or more ingredients or by topping the pumpkin muffins with Nutella, nut butter, cream cheese frosting, or melted chocolate.
As if it wasn't enough, our pumpkin oatmeal muffin recipe requires no special baking skills. All you have to do is to mix the ingredients, pour the batter into paper cups, and bake.
Easy peasy!
Ingredients and Substitutions
To make these gluten-free pumpkin muffins, you'll need:
- 1 cup canned 100% pumpkin puree (NOT pumpkin pie filling). If you want, you can find out how to cook and peel pumpkin easily to make your own.
- ½ cup coconut oil, melted (or if you prefer, canola oil or melted butter for more delicious muffins)
- 2 large eggs, at room temperature
- ⅓ cup maple syrup (sugar-free), If you prefer, use coconut sugar, honey, or agave for a healthy swap. Or use a mix of 3 tablespoon brown sugar and 3 tablespoon granulated sugar.
- 1 teaspoon vanilla extract (if you prefer, you can add or replace it with ½ teaspoon ground ginger)
- 2 cups oat flour, loosely scooped, not packed. TIP: To make oat flour, blend certified gluten-free rolled oats in a food processor until becoming fine as flour. Measure to render 2 cups of loosely scooped flour!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice (or ground cinnamon if you prefer)
- 1 cup dark chocolate chips (or use the best semisweet or milk chocolate chips for baking if you prefer. It will depend on how sweet you enjoy your goodies). You can also replace it with chopped nuts such as walnuts or pecans
How to Make Gluten-Free Pumpkin Muffins
- For making them with puffy tops, preheat the oven to 425° F. Alternatively, if you don't care about puffy tops, preheat the oven to 350° F and line a muffin tin with paper muffin liners or spray the tin with nonstick cooking spray.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until mixed. PIC. 1
- Then, add the dry ingredients (oat flour, baking powder, baking soda, salt, and pumpkin spice), mixing them together until fully mixed. Fold in the chocolate chips. PIC. 2
- Scoop the batter into a 12-cup muffin pan. PIC. 3 Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake them for 15-17 minutes or until a toothpick inserted comes out clean. NOTE: If the oven temperature was 350 F since the beginning, bake the muffins for 20-22 minutes. PIC.4
- If you want, you can have them topped with a drizzle of melted chocolate or a spread of Nutella or peanut butter. Enjoy!
Tips for Making Healthy Pumpkin Muffins
- For making pumpkin banana muffins, a variant of our recipe, replace each egg with ½ ripe medium banana, mashed. For pumpkin cream cheese muffins, top them with a cream cheese spread.
- To make high-top muffins, bake them at a really high temperature for 5 minutes. Then, reduce it to mid-temp. This allows their tops to puff up really tall while the lower temperature bakes them all the way through.
- For egg-free pumpkin muffins: Use flax eggs or another egg substitute. You can find out more by taking a look at these baking substitutions.
- For vegan pumpkin muffins, use flax eggs or mashed bananas and dairy-free chocolate.
- If you would like to make keto pumpkin muffins, replace oat flour with almond flour (ratio 1:1) and use sugar-free chocolate chunks. The same goes for paleo pumpkin muffins or almond flour pumpkin muffins!
- Our recipe doesn't call for all-purpose flour or wheat flour because they are not gluten-free.
- Because of the oat flour, these pumpkin muffins with chocolate chips are slightly chewy yet fluffy.
- Serve them with a cup of hot chocolate, coffee, tea, or milk.
- They make a great snack or breakfast on the go and are a good source of fiber.
Storage
Allow these easy pumpkin muffins to cool completely. Then store them in a Ziploc bag at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze them, wrap each in plastic wrap and place them in a freezer bag and store them in the freezer for up to 2 months.
Thaw them overnight in the fridge and enjoy cold or warm in the microwave.
Other pumpkin recipes
- Easy pumpkin bread
- Flourless pumpkin coconut muffins
- Pumpkin spice protein shake
- Pumpkin dip
- Pumpkin donuts
Other muffin recipes
- Bakery-Style Chocolate Chip Muffins
- Apple Crumble Muffins
- Jordan Marsh Blueberry Muffins
- Cinnamon Muffins Recipe
- Mango Coconut Muffins
- Keto Egg Muffins
PIN & ENJOY!
Gluten-Free Pumpkin Chocolate Chip Muffins
Equipment
- 1 12-cup muffin pan
- 1 oven
- 1 Mixing bowl
- 1 whisk
- 1 spatula
- 1 Ice cream scoop
Ingredients
- 1 cup canned 100% pumpkin puree NOT pumpkin pie filling. If you want, you can find out how to cook and peel pumpkin easily to make your own.
- ½ cup coconut oil melted (or if you prefer, vegetable oil or melted butter for more delicious muffins)
- 2 large eggs at room temperature
- ⅓ cup maple syrup sugar-free preferably, If you prefer, use coconut sugar, honey, or agave for a healthy swap. Or use a mix of 3 tablespoon brown sugar and 3 tablespoon granulated sugar.
- 1 teaspoon vanilla extract if you prefer, you can add or replace it with ½ teaspoon ground ginger
- 2 cups oat flour loosely scooped, not packed. TIP: To make oat flour, blend certified gluten-free old-fashioned oats in a food processor until becoming fine as flour. Measure to render 2 cups of loosely scooped flour!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice or ground cinnamon if you prefer
- 1 cup dark chocolate chips or use semi-sweet or milk chocolate chips if you prefer. It will depend on how sweet you enjoy your muffins. You can also replace it with chopped nuts such as walnuts or pecans
Instructions
- For making pumpkin chocolate chip muffins with puffy tops, preheat the oven to 425° F. Alternatively, if you don't care about puffy tops, preheat the oven to 350° F and line a muffin tin with paper muffin liners or spray the tin with nonstick cooking spray.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla until well combined.
- Then, add the dry ingredients (oat flour, baking powder, baking soda, salt, and pumpkin spice), mixing them together until fully combined. Fold in the chocolate chips.
- Scoop the batter into a 12-cup muffin pan and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake them for 15-17 minutes or until a toothpick inserted comes out clean. NOTE: If the oven temperature was 350° F since the beginning, bake the muffins for 20-22 minutes or until a toothpick inserted comes out clean.
- If you want, you can have them topped with a drizzle of melted chocolate or a spoonful of Nutella or peanut butter. Enjoy!
Recipe Video
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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