These gluten free pumpkin muffins are soft, fluffy and moist! This easy one bowl recipe takes only 25 minutes from start to finish. They are great for breakfast, an easy snack or healthy dessert. Both kids and adults love this recipe. These muffins are warmly spiced and the perfect fall treat!

Gluten free pumpkin muffins with chocolate chips.

Why You’ll Love This Recipe

  • These gluten free pumpkin muffins are quick and easy.
  • They take only 25 minutes in total.
  • This recipe is made in one mixing bowl.
  • No dough chilling required.
  • Kids love these muffins. They are great for packing in lunchboxes or after school snacks.
  • The pumpkin and chocolate combination is so tasty!
  • They are fluffy and moist.
  • These muffins are not dry or bland.
  • They are perfect for autumn!
  • This recipe is gluten free, dairy free, nut free and refined sugar free.
  • This recipe is loosely based off this Gluten Free Pumpkin Bread!

Ingredients & Substitutions

These are the main ingredients and substitutions for gluten free pumpkin muffins. Scroll down to the recipe card for the full ingredients list and instructions.

Use pumpkin purée. Do not use pumpkin pie filling.

Three eggs provide a great texture. I do not recommend trying to make this recipe without eggs or Vegan. For an egg free option, check out these Vegan Pumpkin Muffins!

Vanilla extract adds a cozy flavor.

Melted coconut oil provides moisture and nutritional benefits. Use refined coconut oil for no coconut flavor. If needed, replace it with light olive oil.

Use gluten free 1 to 1 flour for this recipe. Do not use almond flour, coconut flour, oat flour or cassava flour. King Arthur Flour and Bob’s Red Mill both make great options.

Both baking soda and baking powder provide rise.

Coconut sugar is a great refined sugar free sweetener. If needed, use lightly packed brown sugar in its place. I do not recommend using a liquid sweetener in this recipe.

Cinnamon and pumpkin pie spice add the cozy fall flavors. If desired, replace pumpkin pie spice with more cinnamon or a pinch of nutmeg.

Any type of chocolate chips work! I prefer to buy dairy free chocolate chips to keep this recipe dairy free.

Pumpkin, coconut sugar and other ingredients.

Taste & Texture

These gluten free pumpkin muffins taste like pumpkin and chocolate! The cinnamon adds a nice subtle warmth. These muffins are not overly sweet.

The texture is soft, fluffy and moist. They are not dry or crumbly.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Generously spray the muffin pan with nonstick spray.

Step 2

In a mixing bowl, add pumpkin purée, eggs, vanilla extract, and melted coconut oil. Stir to combine.

Pumpkin and eggs in bowl.
Creamy pumpkin batter in bowl.

Step 3

Then, add in all remaining ingredients except chocolate chips. Stir to combine.

Flour and coconut sugar in bowl.
Thick pumpkin muffin batter in bowl.

Step 4

Fold in the chocolate chips.

Chocolate chip pumpkin batter in bowl.

Step 5

Divide muffin batter into 12 cavity muffin pan. Each muffin cavity should be almost filled to the top.

Pumpkin muffins in pan.

Step 6

Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.

Gluten free pumpkin muffins in pan.

Step 7

Finally, remove from oven. Allow the gluten free pumpkin muffins to cool for 10 to 15 minutes before carefully removing from pan.

Expert Tips & Tricks

Follow these tips for the best gluten free pumpkin muffins.

Use pumpkin purée, not pumpkin pie filling.

Carefully measure all of the ingredients.

The muffin batter will be pretty thick.

Use refined coconut oil instead of unrefined for a neutral flavor. Unrefined coconut oil has a slight coconut flavor.

Bake gluten free pumpkin muffins until a toothpick inserted comes out clean. Do not overbake nthem!

Allow the pumpkin chocolate chip muffins to cool before removing them from the pan.

Gluten free muffins with pumpkin.

Flavor Variations & Add Ins

Consider adding these ingredients to your healthy gluten free pumpkin muffins!

Add in some chocolate chunks. Chop up chocolate bars and add them to the muffin batter.

Mini chocolate chips add a nice flavor of chocolate!

White chocolate chips add such a fun flavor. White chocolate and pumpkin is an unexpected and delicious flavor combination.

Dried cranberries add a pop of color and flavor.

Add in a dash of nutmeg for an extra cozy taste.

Chopped walnuts add a crunchy texture and healthy nutrients.

Chopped pecans also add a crunch.

Replace the pumpkin with sweet potato to make Sweet Potato Muffins!

How to Serve & Store

Serve these gluten free pumpkin muffins once cool enough to handle.

These muffins pair well with a cup of coffee, smoothie, and hot chocolate.

They are great served warm or at room temperature.

Store these chocolate chip pumpkin muffins at room temperature for up to 4 days.

Freeze for up to 1 month if needed. Thaw fully before eating.

Frequently Asked Questions

Which type of flour should I use?

Use gluten free 1 to 1 flour. I do not recommend any other flour for this recipe.

Can I freeze these muffins?

Sure! Freeze for up to 1 month. Then, allow muffins to fully thaw before eating.

Can they be baked into bread?

Yes! Follow this recipe for Gluten Free Pumpkin Bread which has a few slight tweaks.

Can I use all purpose flour if not gluten free?

Yes. Use the same amount of all purpose flour if not gluten free.

Gooey pumpkin muffins.

You May Also Like

If you make this gluten free pumpkin muffin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Gluten Free Recipes.

Gluten free pumpkin muffins with chocolate chips.
At a Glance:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Get the Recipe: Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are soft, fluffy and so cozy! They are made in one mixing bowl. This quick and easy recipe is great for breakfast, afternoon snacks or even a healthy dessert!
5 from 3 votes
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Ingredients

12 muffins

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • In a mixing bowl, add pumpkin purée, eggs, vanilla extract and melted coconut oil. Stir to combine.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
  • Fold in chocolate chips.
  • Divide muffin batter into 12 cavity muffin pan. Each cavity should be almost filled to the top.
  • Bake for 15 to 17 minutes or until toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool for 10 to 15 minutes before carefully removing from pan.

Notes

  • Use pumpkin purée, not pumpkin pie filling.
  • Both coconut sugar and brown sugar work well.  If using brown sugar, lightly pack it into the 1 cup measuring cup.
  • Pumpkin pie spice can be challenging to find in stores.  If needed, add in more cinnamon or a pinch of nutmeg in its place.
  • Muffin batter will be thick.
  • Bake muffins until toothpick inserted comes out clean.  Mine took 16 minutes.
  • Allow the muffins to cool before removing from pan.
  • Store muffins in an airtight container at room temperature for up to 4 days.
Calories: 253kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 152mg, Potassium: 85mg, Fiber: 2g, Sugar: 10g, Vitamin A: 4032IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
Author: Addison LaBonte
Course: Breakfast, Snack
Cuisine: American

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