These gluten-free pumpkin chocolate chip muffins are easy to make, dairy-free, and will quickly become a family favorite. They have the perfect blend of cozy fall flavors and melty chocolate chips, making these muffins irresistible. Be sure also to try my Gluten-Free Chocolate Chip Muffins.
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When my girls were young, and we were homeschooling, I liked to make muffins for them to have as a mid-morning snack. These pumpkin chocolate chip muffins were a big hit.
This easy recipe makes 12 muffins, and they freeze wonderfully for meal prep or make-ahead breakfasts.
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Ingredients
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Pumpkin: You’ll want to use pumpkin puree, not pumpkin pie mix. Any brand should work fine, but my favorite is Libby’s brand.
Coconut Oil: To keep from having a coconut flavor in my baking, I use refined coconut oil. Refined coconut oil has had the taste of coconut removed.
Chocolate Chips: The two brands that I use for dairy-free chocolate chips are Enjoy Life Mini Morsels and Nestle Simply Delicious. In this recipe, I chose the Nestle Simply Delicious because I wanted the bigger chips. Feel free to use either; they are both free of the top 8 major food allergens. You should be able to find these at your local grocery store or on Amazon.
Other ingredients: eggs, sugar, baking soda, baking powder, cinnamon, and salt.
Tools
12-cup Muffin Pan: I’ve been switching my pans over to the USA Pan brand, and I love them. They are sturdy and hold up well to lots of baking. I didn’t use paper liners with these muffins, and I just very lightly sprayed the bottoms of the cup with oil; they didn’t stick at all, and clean-up was a breeze.
Muffin Scoop: A muffin scoop makes spooning out the batter into the muffin cups super easy.
How to freeze
After completely cooling, place the muffins in a single layer in a freezer bag, remove excess air, and seal. These can be frozen for up to 2 months.
More gluten-free recipes you’ll enjoy
Gluten-Free Pumpkin Chocolate Chip Muffins (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Moist gluten-free pumpkin chocolate chip muffins are easy to make, dairy-free, and will quickly become a family favorite. They have the perfect blend of cozy fall flavors and melty chocolate chips.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup pure pumpkin puree
- ¾ cup coconut oil, melted
- 1 ½ cups gluten-free flour blend*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¾ cup dairy-free chocolate chips**
Instructions
- Preheat oven to 400°. Prepare a 12-cup muffin pan by lightly spraying cups or lining with cupcake liners and lightly spraying with oil.
- Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
- Next, you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
- Fill the muffin cups 3/4 full with the batter.
- Bake for 18 minutes. Check for doneness with a toothpick.
- Place the muffin pan on a wire rack to cool for 10 minutes before removing the muffins. Then, remove the muffins to the wire rack to completely cool.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Chocolate Chips: Some brand options for gluten-free & dairy-free chips are Nestle Allergen Free, Enjoy Life and Trader Joe’s Allergen Free.
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This recipe was inspired by Crystal at Money Saving Mom with her Pumpkin Chocolate Chip Muffins.
Elizabeth
Do you think I could use flax eggs instead of real eggs to make these vegan?
MamaShire
Yes, the flax eggs should work.
Elizabeth
I made then exactly as instructed except the 2 flax eggs and they turned out SOOO good!!! Thanks!
MamaShire
That’s wonderful!
Alexis
These were really good. I added pumpkin pie spice in place of the just the cinnamon.
Cassidy
These came out perfect! I had to cook them for about 22 minutes before they came out clean. Amazing! Love them! Thank you!
Ely
i made these for the first time on December 30th. i made them again today, on January 1st. they’re that good!
Caroline
This gluten free recipe was the best! So moist unlike most gf muffins. We used King Arthur gf flour and doubled the cinnamon but wow! Love it.
MamaShire
So glad you loved it and great idea with adding extra cinnamon! And good to know about the King Arthur GF flour.
Tj
Can you substitute coconut oil for vegetable oil or butter?
MamaShire
Yes, it should work fine.
kim rothman
can i use regular all purpose flour if i don’t need gluten free?
MamaShire
I haven’t made these with regular all-purpose flour but it should work fine. Use the same amount.
Libby
This recipe is the absolute favorite in my house! They come out perfect literally every time. I’ve made them at least 10 times in the year. Thank you for this amazing muffin recipe that doesn’t make me miss gluten in the slightest
MamaShire
Oh, that’s wonderful! I’m so glad that you enjoy them so much!
Laurie S
Recipe turned out great. I used Bob’s 1 for 1 flour, which was a little gritty so will try my usual one next time. Awesome recipe.
Jen k
Just made these for the first time and my Celiac 8-yo said, that is the best thing I have ever eaten in my whole life. Even if you took out the chocolate chips, I would eat that every day!!!
So I’m calling that a win! Thanks for the recipe!
MamaShire
Oh wow! I love that! Thanks for sharing!