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Gluten Free Pumpkin Chocolate Chip Muffin on a plate with a striped napkin.

Gluten Free Pumpkin Chocolate Chip Muffins

  • Author: One Lovely Life
  • Total Time: 45 minutes
  • Yield: About 2 dozen standard muffins or 4-5 dozen mini muffins 1x


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


  1. 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.
  2. 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.
  3. Repeat with remaining batter until all muffins are baked. You should get about 5 dozen mini muffins (a few more or less perhaps).
  4. 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.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • 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