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Easy to make gluten-free pumpkin chocolate chip muffins will quickly become a family favorite. The combination of pumpkin and chocolate is fantastic together. And they’re dairy-free.
When my girls were young and we were homeschooling I liked to make muffins for them to have as a mid-morning snack. I remember making some pumpkin chocolate chip muffins and they were such a hit. So I knew I would need to make a gluten-free and dairy-free version to enjoy again.
This easy recipe makes 12 muffins and they freeze wonderfully if you would like to make them ahead for the week. And if you’d like more than 12 muffins this recipe can be easily doubled.
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Ingredients for Gluten-Free Pumpkin Chocolate Chip Muffins:
Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for this recipe and you cannot tell these are gluten-free. So good. This is my favorite gluten-free flour blend because it gives me consistently good results.
Pumpkin: You’ll want the plain pumpkin puree, not the 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 all 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’m loving 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 and 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.
Doubling the Recipe: It’s easy to double the recipe all you have to do is click on the upper right portion of my recipe card to x2 option and it will double it for you. A couple of notes- to double the pumpkin puree just use an entire can 15 oz. can of pumpkin and for the chocolate chips use an entire 9 oz bag. That way you don’t have to bother measuring those out.
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 Pumpkin Recipes:
Dairy-Free Pumpkin Pie
Gluten-Free Pumpkin Spice Waffles with Maple Glaze
Sugar-Free (Low-Carb) Pumpkin Pie
More Gluten-Free Muffins & Breads
Easy Gluten-Free Cornbread
Gluten-Free Banana Chocolate Chip Muffins
Low-Carb Lemon Blueberry Muffins
Low-Carb Strawberry Muffins
Gluten-Free Low-Carb Biscuits
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
Description
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.
Ingredients
2 eggs
1 cup sugar
1 cup pure pumpkin puree
3/4 cup coconut oil, melted
1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)
Instructions
Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray 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 muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.
Notes
*If your using a different brand of gluten-free flour be sure it contains xanthan gum. If not add 1/2 teaspoon per cup of flour of xanthan gum to your mix.
Keywords: gluten-free pumpkin chocolate chip muffins, gluten-free muffins, gluten-free recipes, dairy-free recipes
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!
Cassidy
These came out perfect! I had to cook them for about 22 minutes before they came out clean. Amazing! Love them! Thank you!
★★★★★