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close up of a pumpkin chocolate chip muffin drizzled with melted chocolate.
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4.80 from 5 votes

Gluten-Free Pumpkin Chocolate Chip Muffins

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 comforting and wholesome breakfast or snack for Autumn. 
Keywords:chocolate chip, gluten-free recipes, muffins, pumpkin, quick recipes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12
Calories257.3 kcal
Cost $ 0.50 per muffin


  • 1 12-cup muffin pan
  • 1 Mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 Ice cream scoop


  • 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
  • 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


  • 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

Allow these gluten-free pumpkin muffins to cool completely. Then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To freeze them, wrap the muffins 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.


Calories: 257.3kcal | Carbohydrates: 27.3g | Protein: 4.1g | Fat: 16.1g | Saturated Fat: 11.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.4g | Trans Fat: 0.003g | Cholesterol: 27.3mg | Sodium: 170.1mg | Potassium: 163mg | Fiber: 3g | Sugar: 3.1g | Vitamin A: 3217.9IU | Vitamin C: 0.9mg | Calcium: 38mg | Iron: 2mg

** 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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