Gluten Free Pumpkin Chocolate Chip Muffins – These fluffy gluten free pumpkin muffins are our family favorite! The perfect yummy treat!
Confession: we eat these muffins all year round.
Like, ALL year round.
They’re Milo’s favorite recipe of all time.
But, since the rest of the world follows pumpkin season, I thought it best to save this recipe for sharing until the fall. They’re just as great on a September morning before school as they are for an October breakfast-for-dinner or make-ahead breakfast on Thanksgiving morning. They’re exactly what fall should taste like. Fall is finally on the way and so are these amazing gluten-free (or not!) pumpkin chocolate chip muffins. Let’s jump in!
What Makes These Pumpkin Chocolate Chip Muffins Amazing:
THEY’RE NATURALLY SWEETENED. I use pure maple syrup for these muffins. They’re just the right amount of sweetness for my taste, and leave plenty of room for the chocolate chips (which are definitely not naturally sweetened).
NO LEFTOVER PUMPKIN! I played with the amounts in the recipe to use exactly a full (15oz) can of pumpkin puree. I love when that happens. No leftovers to think about!
THEY CAN EASILY BE GLUTEN-FREE OR NOT. I use a one-to-one gluten free baking flour blend that’s a cup-for-cup substitute for white flour. If you’re not gluten free, you can easily swap in white flour (or half white and half whole wheat) for the gluten free flour blend. I used to do this all the time before I converted the recipe.
THEY CAN BE MADE MINI OR REGULAR SIZE. We really do eat these all year round, so sometimes I make mini muffins to pack in school lunches, and sometimes we make big ones to enjoy. It all works. (See below for my favorite muffin pans!)
TIPS, TRICKS + NOTES FOR THE BEST GLUTEN-FREE PUMPKIN CHOCOLATE CHIP MUFFINS:
LET’S TALK LEFTOVERS. These are divine fresh from the oven, but the recipe does make quite a few, so you’re bound to have leftovers unless you’re serving them to a large group. They freeze like a dream and we regularly thaw them to pair with lunch or snacks throughout the week. Just put them in a freezer-safe bag in the freezer and you can pull one out whenever the mood strikes!
MY FAVORITE MUFFIN PANS. If you’ve been here for a minute, you know I LOVE my silicone nonstick muffin pans. After the first 1 or 2 uses, they develop a truly nonstick coating (kind of like cast iron does) that means you don’t need muffin liners or nonstick spray. You can just pop the cooked muffins right out! Plus, they’re even dishwasher safe. Less waste + less fuss = more happiness! We have them in both standard size and mini muffin size and use both. (Note: we put the silicone muffin pan on a baking sheet for stability, as you can see in the video.)
GLUTEN-FREE FLOUR OR NOT! As I mentioned earlier, these are easily gluten free or not. I’ve had many friends make them with white flour over the years with great results. For gluten free flour, our favorite is Bob’s Red Mill one to one baking flour blend, but you can swap in Cup4Cup or King Arthur Flour’s 1 to 1 mix if you prefer.
PUMPKIN FAN? I BET YOU’D ALSO LOVE…
- Pumpkin Cornbread Muffins (Gluten Free or Not!)
- Slow Cooker Pumpkin Taco Soup (Paleo & Whole30)
- The BEST EVER Pumpkin Chili (Gluten Free)
- Baked Pumpkin Oatmeal (Gluten Free, Vegan-Friendly)
- Blender Pumpkin Pancakes (Gluten Free)
We love these with Enjoy Life brand chocolate chips, but you can also roughly chop your favorite dairy free chocolate bar to use instead, if you like.
- 1 (15oz) can pumpkin puree (NOT pie filling)
- 1 cup orange juice
- 1 cup gluten free oats (I use rolled, but quick-cooking will work too)
- 1/2 cup pure maple syrup
- 3 eggs
- 3 Tbsp coconut oil, melted
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 350g (about 2 1/2c) gluten free all purpose flour blend (We like Bob’s Red Mill 1:1 Gluten Free Baking Blend)*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (more or less, to taste) dairy free semi-sweet chocolate chips, such as Enjoy Life brand
- Whisk together pumpkin, orange juice, oats, syrup, eggs, coconut oil, cinnamon, ginger, and cloves. Stir in flour, baking powder, and baking soda. Fold in chocolate chips.
- Scoop by heaped tablespoons (I use a tiny cookie scoop) into a greased mini muffin pan. Bake at 375 degrees for 16-20 minutes, or until set. Allow to cool slightly, then remove from the pan and transfer to a cooling rack.
- Repeat with remaining batter until all muffins are baked. You should get about 5 dozen mini muffins (a few more or less perhaps).
- If using a standard muffin pan, fill muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes, or till set. You’ll get about 2 1/2 dozen muffins.
- Category: Muffins, Breakfast
- Method: Baking, Oven
- Cuisine: American
Keywords: pumpkin muffins, gluten free pumpkin muffins, pumpkin chocolate chip muffins, gluten free pumpkin chocolate chip muffins, muffin recipe, pumpkin muffin recipe, gluten free, dairy free
Originally posted Sept 2014. Post, recipe & photos updated Sept. 2018.