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Easy Gluten-Free Pumpkin Chocolate Chip Muffins (Best Recipe!)

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These easy gluten-free pumpkin chocolate chip muffins are tender, perfectly spiced, and studded with melty chocolate in every bite. Made with simple ingredients like oat flour and almond flour, they come together in about 35 minutes and are a crowd-pleaser for gluten-free eaters and gluten lovers alike.

Ingredients

Scale
  • 1 ½ cups oat flour (certified gluten-free if needed)
  • ½ cup almond flour (finely ground)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon fine sea salt
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • ¼ cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (plus extra for topping; dairy-free if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly distributed.
  3. In a large bowl, whisk together pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  4. Add dry ingredients to wet mixture. Fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Fold in chocolate chips with a few gentle strokes. Reserve a handful for topping.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If pumpkin puree seems watery, blot with a paper towel before measuring. For consistent results, weigh the oat flour (1 ½ cups = about 180 grams). Muffins can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: gluten-free muffins, pumpkin muffins, chocolate chip muffins, easy gluten-free baking, fall recipes, pumpkin spice

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