Gluten free pumpkin chocolate chip muffins. This recipe is perfect for fall, but I bake these gluten free pumpkin chocolate chip muffins all year long!
Gluten Free Pumpkin Muffins
Looking for a delicious and gluten-free pumpkin muffin recipe? This chocolate chip pumpkin muffin recipe is perfect for those with gluten sensitivities or Celiac disease. And it has a tested vegan and dairy-free option! These pumpkin gluten-free muffins are also very easy to make, requiring only 10 ingredients (plus salt and dairy-free chocolate chips if you are using them) and 15 minutes of prep time.
Don’t forget to add in some chocolate chips for an extra special treat!
I'm a big fan of pumpkin! I always have been, and one of the big reasons that I am is these gluten-free pumpkin chocolate chip muffins. I remember when I was a little girl making these muffins with my mom and sisters, except at that point none of us had heard of "celiac disease" or "gluten". We would do all of our baking with home-ground fresh whole wheat flour, which we obviously can’t use anymore.
Of course, now I don't eat wheat (and neither does most of my family.) This is the same recipe that my mom always made with us, just with my gluten-free flour blend instead of wheat. I also added a little xanthan gum to help everything stay together.
My sisters and I always made our pumpkin muffins with chocolate chips. Pumpkin Chocolate Chip is such a classic flavor that is near and dear to my heart. This was probably one of the first recipes I learned to make by myself when I was a little girl. Pumpkin Chocolate Chip Muffins followed by blueberry banana pancakes.
One of the reasons this is one of my favorite recipes is that I helped my mom make these pumpkin chocolate chip muffins to bring to a baby shower in June. when I was a little older. Everyone loved them, my mom got several recipe requests! Even though it was the summer.
How to make gluten free pumpkin muffins?
These pumpkin gluten-free muffins recipe is not only delicious, but they're so darn easy to make too. All these require is 10 ingredients and 15 minutes of prep!
How to make gluten free pumpkin chocolate chip muffins?
What ingredients do you need to make gluten free pumpkin muffins?
First, gather your ingredients. To make pumpkin muffins gluten free you’ll need:
- brown sugar (you can use white sugar mixed with a tablespoon of molasses in a pinch)
- gluten-free flour
- baking powder
- baking soda
- xanthan gum (omit if your flour already has it)
- spices like cinnamon, ginger, nutmeg, or a pumpkin pie spice
- egg or egg substitute to make egg free pumpkin muffins
- vegetable oil (or melted butter if you are feeling fancy)
- milk, or dairy free milk, I usually use almond or coconut milk
- canned pumpkin puree, make sure it is 100% pumpkin and not a pumpkin pie mix, they often contain gluten
- chocolate chips(optional) (dairy-free if needed)
What gluten free flour is best for muffins?
I've tested this gluten free muffin recipe with my gluten free flour blend, and with Bob's Red Mill's One to One gluten free flour and both have worked great. If you use a gluten free flour with xanthan gum already in it, be sure to omit the additional xanthan gum in the recipes. For more information on gluten-free flours, read my comprehensive gluten free flour resource.
How do you mix gluten free pumpkin muffins?
To make your gluten free pumpkin chocolate chip muffins, simply combine all the ingredients using the muffin method and then bake in a preheated oven.
What is the muffin method for mixing?
I like to use the aptly named “muffin method” to mix my gluten-free vegan pumpkin muffins with chocolate chips. For this reason, my muffins use oil or melted butter, instead of softened butter like you’d use in the creaming method. I’ve found that using melted butter or oil helps the muffins to have the perfect texture, and to keep them from drying out.
The muffin method is a great way to mix all the ingredients in a cake or muffin recipe- it saves time and energy. The muffin method is a deceptively simple way to make gluten-free muffins. All you need is a bowl, a whisk, and a spoon. First, whisk together the dry ingredients. Then, in a separate bowl, whisk together the wet ingredients ( I like to use a large measuring cup, with a spout for easy pouring). Add the wet ingredients to the dry ingredients and mix until everything is well combined. The batter will be thick and lumpy, and that is okay. Spoon the batter into a muffin tin and bake until the muffins are golden brown and cooked through.
If you prefer, you can use the “well” version of the muffin method to make even fewer dishes! To do this, first, whisk your dry ingredients together. Then make a little “well” or hole in the middle of your dry mix. Add the wet ingredients into that center “well” and mix them together before combining them with the dry ingredients. Both versions of the muffin method work very well to quickly and easily make your own gluten free muffin or cake batter.
How long do you cook gluten free pumpkin muffins?
Gluten free muffins and cupcakes tend to need a little longer in the oven than their gluten-filled counterparts. That is okay, you just have to plan for it, and anticipate it if you are adapting your own favorite muffin recipe. My gluten free pumpkin chocolate chip muffins cook for 20-25 minutes, depending on how evenly your oven heats. Mini muffins cook even quicker, usually in 15-20 minutes!
How do you make vegan gluten free pumpkin muffins?
This vegan and dairy free pumpkin muffin gluten free recipe is perfect for everyone. I’ve made it with the vegan and dairy free adaptations many times, and they are every bit as good as the original version. The pumpkin definitely helps to keep the muffins soft, tender, and moist. They're also full of delicious autumn spices like cinnamon, ginger, nutmeg, and cloves.
To make your gluten free pumpkin muffin recipe vegan, you just need to verify all your ingredients are vegan and make a few simple ingredient swaps. I
use Enjoy Life Foods chocolate chips, or another vegan/dairy free chocolate chip in my muffins to make them vegan and dairy free.
I also use coconut milk or almond milk (you can use any dairy free milk that you like) and I make sure to use oil instead of melted butter.
You’ll also need to use an egg substitute. My go-to is Bob’s Red Mill’s Egg Replacer or a flax egg made by mixing 1 tablespoon of ground flax seed with 3 tablespoons of water. I like to also use 3 tablespoons of water with Bob’s Egg Replacer, instead of the 2 tablespoons the package calls for in the directions. I’ve found that in many of my recipes, it doesn’t have enough moisture with just 2 tablespoons of water.
How do you make dairy free pumpkin muffins?
I almost always make my pumpkin muffins dairy free! All you need to do is use oil instead of melted butter (or you can use melted vegan butter for even more flavor), as well as use a dairy free milk and dairy free chocolate chips. I usually use almond or coconut milk, but any dairy free milk should work just fine. I like to use Enjoy Life Foods Chocolate Chips or the store brand of “Allergen Friendly” dairy free chocolate chips.
Make pumpkin chocolate chip muffins gluten free
What can you put in a gluten free pumpkin muffin?
My go-to for gluten free baked pumpkin muffins are always chocolate chips. Pumpkin chocolate chip muffins were always my favorite muffin growing up, so it is very nostalgic for me.
I also like to sprinkle a little cinnamon sugar, or coarse or raw sugar on the top of my pumpkin muffins. But you don’t have to stop there! Other great pumpkin muffin add-ins are cream cheese, cheesecake filling (double-check it is gluten-free), streusel or crumb topping, a drizzle of icing, or topping them with whipped cream cheese after they have baked.
How to make gluten free pumpkin cream cheese muffins?
For the cream cheese or cheesecake filling, I just add a little spoonful to each muffin and gently swirl or marble it with a knife.
How to make pumpkin gluten free muffins with streusel?
For the gluten free streusel or gluten free crumb topping, I use the gluten free topping in my gluten free blueberry muffin recipe. It is just gluten free flour, sugar, and butter. It takes moments to mix together and makes the perfect buttery topping.
How to freeze gluten free muffins with pumpkin?
I remember making a HUGE batch of pumpkin chocolate chip muffins and freezing them when I was a kid HUGE batch, probably 8 dozen or something. Some of the muffins got chocolate chips, some got raisins, some got a dollop of cream cheese, and some just got a sprinkle of cinnamon. We just pulled them out of the freezer and let them thaw before enjoying them. They’ll stay fresh in the freezer for more than a month!
What can you substitute for pumpkin in pumpkin muffins?
I eat these gluten free pumpkin chocolate chip muffins all year long! Pumpkin is a year-round flavor for me. If you can't find pumpkin in say... April...just swap in the same amount of pureed sweet potatoes. They work just as well, and you can hardly taste the difference. Some people even like them better! Just steam the sweet potato until fork tender and then mash or puree.
This autumn, don't miss out on delicious pumpkin muffins, even if you're gluten-free, vegan, or dairy-free! These tempting chocolate chip pumpkin muffins are all of those things, and still manage to be moist and full of flavor.
- ⅔ cup brown sugar
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon xanthan gum (omit if your flour already has it)
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- 1 egg
- ⅓ cup vegetable oil (or melted butter)
- ¾ cup milk
- ¾ cup canned pumpkin puree
- ½ cup chocolate chips(optional) (dairy-free if needed)
- Preheat oven to 400F. Line your muffin pan with parchment paper muffin liners.
- Combine the brown sugar, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and xanthan gum in a large mixing bowl.
- Make a "well" in the dry mixture, add all the wet ingredients (egg, oil, milk, and pumpkin puree)into that "well" and mix until combined. Alternatively, you can mix the milk, egg, pumpkin puree, and oil in a separate bowl, pour it into the dry ingredients and mix to combine.
- Add the chocolate chips and stir until combined.
- Fill your muffin liners about ¾ full. Sprinkle the tops with a few more chocolate chips, or you can sprinkle with course or raw sugar, and a little cinnamon or nutmeg.
- Bake for 20-25 minutes or until a toothpick comes out clean and the muffin springs back when you touch it.
- Let cool and then enjoy.
- Store leftovers in an airtight container for 3-5 days at room temperature. You can store it for up to three months in the freezer.
- Be sure to use 100% pureed pumpkin, not pumpkin pie mix. Canned or fresh pumpkin puree is fine.
- If you don't have pumpkin puree available you can use pureed or mashed sweet potato. Just steam the sweet potato until fork tender and then mash or puree.
- You can stir in chocolate chips if you desire, or you can skip them.
- Sprinkle the tops of your muffins with some course sugar (or raw/turbinado sugar) and a sprinkle of cinnamon for a little extra sweetness. You can also use regular granulated sugar if you'd rather.
- I've tested this recipe with dairy free substitutes, and usually use almond or coconut milk to make it instead of dairy, and use oil instead of melted butter. They work great!
- To make egg free or vegan, I recommend using Bob's Red Mill's Egg Replacer.
- I've tested this recipe with my gluten free flour blend, and with Bob's Red Mill's One to One gluten free flour and both have worked great. If you use a gluten free flour with xanthan gum already in it, be sure to omit the additional xanthan gum in the recipes.
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365 Everyday Value Canned Pumpkin, 15 Ounce
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4)
Bob's Red Mill Gluten Free Brown Rice Flour, 24-ounce (Pack of 4)
Bob's Red Mill Potato Starch, 24-ounce (Pack of 4)
Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4)
Bob's Red Mill Gluten Free White Rice Flour, 24-ounce (Pack of 4)
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 224Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 240mgCarbohydrates 33gFiber 2gSugar 15gProtein 4g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
If you are looking for a vegan recipe, I think you'll love my friend Erin's Vegan Pumpkin Muffins. She dips hers in cinnamon sugar.....YUM!