Get all the details on how to make these easy and intensely delicious gluten-free chocolate chip pumpkin muffins. This post contains affiliate links. Please see my disclosures.
Are you ready to indulge in a delightful treat that’s both gluten-free and utterly delicious?
If so, look no further than these mouthwatering gluten-free chocolate chip pumpkin muffins!
Whether you have celiac disease or gluten intolerance, or you’re embracing a gluten-free lifestyle, this recipe will satisfy those deep, dark cravings for soft and sweet muffins.
Plus, these tasty pumpkin muffins are packed with autumn flavors and decadent chocolate for an unforgettable flavor combination.
What are you waiting for? Whip up a batch of these scrumptious gluten-free chocolate chip pumpkin muffins, and get ready to channel the flavors of the fall season.
What You’ll Need
You’ll need a few simple ingredients to make this recipe:
Gluten-Free Flour: Most importantly, you’ll need a good gluten-free flour blend.
Remember, you can’t just swap rice flour for regular flour. Instead, I recommend using a store-bought gluten-free flour blend marketed as 1-to-1, measure-for-measure, or cup-for-cup.
These flours consist of a blend of flours, starches, and xanthan gum that combine to mimic the taste and texture of baked goods made with wheat flour.
I use Bob’s Red Mill 1-to-1 Gluten-Free Flour. It’s one of the most affordable and accessible flour blends available today. See my notes if using another brand of gluten-free flour.
Pumpkin: Of course, no pumpkin muffin would be complete without pumpkin. Pumpkin adds intense moisture, giving these muffins a wonderful texture.
Make sure you use canned pumpkin puree, not pumpkin pie mix or filling.
Pumpkin puree is unsweetened, while pumpkin pie mix is already sweetened.
This recipe requires 3/4 of a cup of canned pumpkin puree.
Pumpkin Pie Spice: I use a combination of cinnamon, nutmeg, and ginger, but you could swap out all the spices and use 2 tsp of pumpkin pie spice instead.
Brown Sugar: You’ll need 2/3 of brown sugar for this recipe. The brown sugar will add sweetness and a chewy texture.
Baking Essentials: You’ll also need the following baking essentials:
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1/3 cup vegetable oil (I used avocado oil)
- ¾ cup milk (dairy-free works great)
- ¾ cup semi-sweet chocolate chips or chocolate chunks
How to Make Gluten-Free Chocolate Chip Pumpkin Muffins
This recipe is super easy to make and comes together fast. I’ll quickly walk through each step:
(1) Preheat the oven to 375°F and line your muffin pan(s) with paper liners.
(2) Whisk the brown sugar, flour (with xanthan gum), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl.
(3) Whisk the egg, oil, milk, and pumpkin puree in another bowl.
(4) Add wet ingredients to the dry ingredients and mix with a spatula or whisk until well combined. Then fold in the chocolate chips with a spatula.
(5) Fill the prepared muffin pans about 2/3 full and bake for about 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffin should bounce back when gently pressed with your fingertip; that’s when you know it’s done.
Cool the muffins in the pan before enjoying them. Store leftover muffins in an airtight container at room temperature for 3-5 days or up to a month in the freezer.
The muffins have a tender crumb and soft texture. The pumpkin puree also adds intense moisture, making these muffins irresistibly delicious.
Enjoy the muffins warm to get the most out of the melted chocolate chips, which offer just the right amount of chocolate gooey texture and taste.
Substitutes, Swaps, and FAQs
About the Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour, which includes xanthan gum. If using another gluten-free flour blend that doesn’t contain xanthan gum, add one teaspoon of it.
Spices: You can use two teaspoons of pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
Dairy-Free: To make this recipe dairy-free, use a dairy-free milk alternative and dairy-free chocolate chips. I suggest Enjoy Life chocolate chips.
Vegan Alternative: To make the muffins vegan, use the dairy-free substitutes listed above and an egg replacer.
I recommend Bob’s Red Mill Egg Replacer prepared with three tablespoons of water instead of the two the directions instruct.
You can also use a flax egg by mixing one tablespoon of flax meal with three tablespoons of warm water. After mixing, let the flax-water mixture sit for five minutes. It’ll turn into a gel and can be added to your recipe.
A Word About Pumpkin Puree: Be sure to use 100% canned pumpkin puree, not pumpkin pie mix or filling. Pumpkin pie mix or filling may contain gluten and yield vastly different results.
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More Pumpkin Recipes
Enjoy these gluten-free pumpkin recipes:
- Gluten-Free Whoopie Pies with Pumpkin Buttercream
- Gluten-Free Pumpkin Butter Using Canned Pumpkin
- Ultra-Chewy Gluten-Free Chocolate Chip Pumpkin Cookies
- Gluten-Free Chocolate Chip Pumpkin Bread (Dairy Free)
- Gluten-Free Pumpkin Scones
Gluten-Free Pumpkin Chocolate Chip Muffins
Equipment
- 1 12-cavity muffin pan
- 12 muffin liners
- 2 bowls
- 1 whisk and/or spatula
Ingredients
- 2 cups gluten-free flour I used Bob’s Red Mill’s 1-to-1 Gluten-Free Flour – see notes
- 2/3 cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground ginger
- 1 large egg
- 1/3 cup vegetable oil I used avocado oil
- ¾ cup milk dairy-free works great
- ¾ cup canned pumpkin puree
- ¾ cup semi-sweet chocolate chips or dark chocolate chunks
Instructions
- Preheat the oven to 375°F and line your muffin pan(s) with paper liners.
- Whisk the flour (with xanthan gum), brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl.
- Whisk the egg, oil, milk, and pumpkin puree in another bowl.
- Add wet ingredients to the dry ingredients and mix with a whisk until well combined.
- Fold in the chocolate pieces with a spatula.
- Fill the prepared muffin pans about 2/3 full and bake for about 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. The muffin should bounce back when gently pressed with your fingertip; that’s when you know it’s done.
- Cool the muffins in the pan before enjoying them. Store leftover muffins in an airtight container at room temperature for 3-5 days or up to a month in the freezer.
So glad you loved them! Thank you.
I made this recipe, and my husband and daughter loved them! I had King Arthur’s 1:1 flour on hand, it worked great. The muffins were moist and fluffy with a nice spice level. Thanks!
Yes I bet that would work.
Could I substitute sweet potato for the pumpkin?