These gluten-free pumpkin chocolate chip muffins are easy to make and will quickly become a family favorite. They have the perfect blend of cozy fall flavors and melty chocolate chips, making these muffins irresistible. And they’re dairy-free. Be sure also to try my Gluten-Free Chocolate Chip Muffins.
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, and I was excited to be able to adjust the original recipe to make them gluten-free and dairy-free.
This easy recipe makes 12 muffins, and they freeze wonderfully if you would like to make them ahead for the week.
Ingredients for Gluten-Free Pumpkin Chocolate Chip Muffins:
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 flavor 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.
Tips for Making Pumpkin Muffins:
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.
To Freeze: After completely cooling, place 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
These easy to make gluten-free pumpkin chocolate chip muffins will quickly become a family favorite. The combination of pumpkin and chocolate together is fantastic.
- 2 eggs
- 1 cup sugar
- 1 cup pure pumpkin puree
- 3/4 cup coconut oil, melted
- 1 1/2 cups gluten-free flour blend*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup dairy-free chocolate chips**
- 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.
*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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