These gluten free pumpkin chocolate chip muffins are unbelievably fluffy, soft, and studded with chocolate chips! Packed with warming spices, these muffins are a perfect fall bake.
When you want to add a little chocolate to your fall favorite pumpkin muffins, make these gluten free pumpkin chip muffins! A riff on my gluten free pumpkin muffins, you'll love adding bites of bittersweet chocolate chips into fluffy, warmly spiced, pumpkiny muffins. Plenty of brown sugar and good butter round out these delectable autumnal beauties. And if you love this combo, you must try my gluten free pumpkin chocolate chip bread!
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Why You'll Love This Recipe
Sweet, lightly spiced muffins and mellow pumpkin - what could be better? A touch of chocolate and you've got the best breakfast or snack. Here's why you'll love this recipe:
- Soooo soft and fluffy - The texture of these pumpkin muffins is so tender and moist, making them utterly irresistible.
- Kid-friendly - Add chocolate to anything and it instantly becomes a kid favorite. My girls love these muffins.
- A great portable snack - To that end, I love adding pumpkin chocolate chip muffins to my girls' lunchboxes for a little sweet treat that holds up well during the school day.
Ingredient Notes
- Oat flour - Easy gluten free oat flour is a great choice here. Learn how to make oat flour or pick up a bag at the store. Swap sorghum or brown rice flour if you don't eat oats.
- Almond flour - Finely ground almond flour rather than almond meal will give the best texture.
- Rising agents - A combo of baking powder and baking soda.
- Salt - I prefer fine-grain sea salt or table salt.
- Ground spices - Cinnamon, ginger, and cardamom.
- Butter - Unsalted butter is best.
- Brown sugar - I used dark brown sugar and light brown sugar is also fine.
- Pumpkin puree - Pure pumpkin puree is best here, NOT pumpkin pie filling. If you must use pumpkin pie filling, omit the added spices.
- Yogurt - I used plain, whole-fat yogurt. You can also use vanilla yogurt or low-fat yogurt.
- Eggs - Large eggs work best.
See the recipe card at the end of this post for the full ingredient amounts.
Variations
If you feel like adding a bit more to these fluffy, pumpkiny muffins, here are some suggestions:
- Other chocolate: Try other varieties of chocolate chips in these muffins, like milk chocolate chips for more sweetness or white chocolate chips for a different flavor. You can also chop up your favorite chocolate bar and add it instead of the chips.
- Nuts: For more crunch, stir in some chopped walnuts or pecans.
- Maple syrup: To make these into maple pumpkin chocolate chip muffins, swap ¼ cup of the brown sugar for maple syrup.
- Make them mini - For cute mini pumpkin chocolate chip muffins, add the batter to a mini muffin tin.
If you're hankering for a simple loaf of pumpkin bread, make my delicious gluten free pumpkin bread!
Instructions
Make sure to rest the batter while the oven heats for the best final result. The detailed instructions are in the recipe card lower down.
1. Whisk dry ingredients: Line a muffin tin with liners. Whisk together the oat flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
2. Mix wet ingredients: Whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt and eggs.
3. Combine: Fold in the flour mixture.
4. Add chocolate: Stir in the chocolate chips.
5. Add to pan: Divide batter equally between the muffin cups and rest for 20 minutes.
6. Bake: Bake at 375℉ for about 20 minutes.
Baking Tip
Try making these pumpkin chocolate chip muffins with sweet potato puree for a flavor twist! Pick up a can of plain pureed sweet potatoes or peel and roughly chop a sweet potato, cook it in simmering water until tender, then drain and mash or puree it until smooth. Add the cooled sweet potatoes to the recipe instead of the pumpkin.
Substitutions and Tips
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups of your favorite 1:1 gluten-free flour blend or my homemade gluten free flour blend for the oat and almond flours.
- For the oat flour - If you can't do oat flour, substitute sorghum flour.
- For the almond flour - Try another nut flour or teff flour.
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter.
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar.
- Skip the chocolate - For plain pumpkin muffins, leave out the chocolate chips.
- Make a double batch - If you know you'd like to stash muffins in the freezer for a later snack, go ahead and make a double batch while you're at it. Then, place them in a freezer-safe bag and store them in the freezer for up to 3 months.
Storage
Store gluten free pumpkin chocolate chip muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. These muffins also freeze well! Pop them in a freezer-safe bag and store them in the fridge for up to 3 months. Thaw in the fridge before eating.
More Gluten Free Pumpkin Recipes
If you tried these Gluten Free Pumpkin Chocolate Chip Muffins or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cups oat flour (210 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 6 tablespoons unsalted butter, melted
- ⅔ cup brown sugar
- 1 cup pure pumpkin puree
- ½ cup whole fat plain yogurt
- 2 large eggs
- 1 cup semisweet chocolate chips
Instructions
- Grease or line a standard 12-cup muffin tin with muffin liners.
- In a large mixing bowl, combine the oat flour and almond flour baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
- In another large mixing bowl, whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt and eggs. Fold in the flour mixture gently, being careful not to overmix. Gently stir in the chocolate chips.
- Fill the muffin cups nearly to the top. Heat the oven to 375℉ and rest the batter while the oven heats.
- Place muffins in the oven and bake until the tops are golden brown and feel firm to the touch, about 25 minutes. Let cool for 10 minutes before removing muffins from the tin. Serve warm or room temperature. Muffins will keep for 3 days in an airtight container.
Notes
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups/255 grams of your favorite 1:1 gluten-free flour blend for the oat and almond flours.
- For the oat flour - Substitute sorghum flour
- For the almond flour - Try another nut flour or teff flour
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar
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