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Light and Fluffy Gluten Free Pumpkin Muffins

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I would be grateful if you shared this recipe :-)

I am all about light and fluffy muffins, and these gluten free pumpkin muffins are no exception!

These moist gluten free pumpkin muffins are loaded with chocolate chips…and even better? They freeze well so you can make a double batch!

These Gluten Free Pumpkin Muffins with chocolate chips on a cooling rack.

Baking with Pumpkin

It may be a little early, but I can’t resist sharing my newest easy gluten free pumpkin muffin recipe with you. I will try over the fall season not to burn you out on pumpkin, but I am so excited to share this recipe with you!!

These muffins are so good, and you will never believe they have a lot of pumpkin puree in them!! (If you want a couple more stellar pumpkin recipes, try these recipes: Gluten Free Pumpkin Baby Ruth Bundt Cake or this Gluten Free Pumpkin Caramel Loaf.)

Here is a quick video to show you how easy these gluten free pumpkin muffins are to make. (Don’t forget to use coconut or almond yogurt if you want these to be gluten free.)

I am going to brag a little about these gluten free, dairy free pumpkin chocolate chip muffins. They are so light and fluffy!! Even with healthy pumpkin puree!

These easy pumpkin muffins make a delicious snack, and they are healthy enough to be a grab and go breakfast. Here are my kids’ favorite gluten free muffin recipes.

We hope you love these gluten free pumpkin chocolate chip muffins as much as we do!”

These Gluten Free Pumpkin Muffin with a bite taken out.

One of the best parts of being a food blogger is I can take bites of these muffins :-). Pumpkin muffins are so easy!

How do I make this pumpkin muffin recipe dairy free?

To make these pumpkin muffins dairy free, use So Delicious almond or coconut milk yogurt! Kite Hill is another great dairy free yogurt brand that would also work in this muffin recipe.

Gluten free and dairy free pumpkin muffins that are light and fluffy!

Can I make this gluten free pumpkin muffin recipe nut free?

This recipe does call for almond flour. If you prefer to skip the nut flour, substitute 1/4 additional gluten free flour blend instead of the almond flour.

These Gluten Free Pumpkin Muffins with chocolate chips in a muffin tin

These gluten free, dairy free pumpkin chocolate chip muffins are so easy to make!

Pumpkin Puree

First, let’s talk about pumpkin puree. I used a canned organic pumpkin to make this muffin recipe. You can also use a non-organic pumpkin puree, but make sure it doesn’t have pumpkin spice in it. It is very easy to make your own pumpkin puree.

How to Roast a Pumpkin:

  1. Cut a pumpkin in half.
  2. Scoop out the seeds and brush olive oil on the pumpkin flesh.
  3. Roast the pumpkin skin side down in a baking pan for 40 minutes until the pumpkin is soft.
  4. To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.

How to make these easy gluten free pumpkin muffins:

pumpkin muffins wet ingredients in a bowl with a whisk

Whisk together your wet ingredients.

pumpkin muffin wet and dry ingredients in a bowl

Muffin Batter Mixing Tip:

Add the pumpkin and yogurt mixture together and stir slowly and gently. The secret to fluffy muffins is to NOT over-mix the batter. You can read even more great tips about muffins. Who knew that making muffins was a science?

pumpkin muffin dough in a bowl

This photo shows you the batter consistency you want for this muffin recipe.

Top view of Gluten Free Pumpkin Muffins on a cooling rack

Ingredients you need to make these light and fluffy pumpkin muffins:

  • pumpkin puree
  • gluten free flour
  • almond flour
  • baking powder, soda, and salt
  • cinnamon
  • brown sugar or coconut sugar
  • cinnamon
  • chocolate chips
  • eggs
  • vanilla
  • coconut oil
  • water

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Simple Pumpkin Muffin Recipe:

  1. Mixing bowls. The secret to light and fluffy muffins is to “just” mix the batter enough. If you over mix, they will be denser. These rubber bottom mixing bowls don’t slide around so you can mix easier.
  2. Muffin pan. This is how you get those super cute muffin shapes :-).

rating

5 from 3 votes
Print
Gluten Free Easy Pumpkin Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Light and fluffy gluten free pumpkin chocolate chip muffins

Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 290 kcal
Author: Sandi Gaertner
Ingredients
  • 1 cup pumpkin puree
  • 2 cups gluten free flour blend
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • dash salt
  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 1/2 cup vanilla yogurt
  • 2 large eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon Rodelle vanilla
  • 1/4 cup water
  • 1/2 cup chocolate chips Use Enjoy Life if you want these to be dairy free.
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, add all dry ingredients and whisk to blend.
  3. In a medium bowl, add all wet ingredients and whisk to blend.
  4. Pour the wet ingredients into the dry and mix gently. Do not over-mix this batter or they will not be as fluffy.
  5. Put paper liners into a muffin tin. Fill each muffin paper 3/4 to the top with the batter.
  6. Bake for 20-25 minutes until done.
  7. Remove from the oven and put the muffins onto a cooling rack.
Nutrition Facts
Gluten Free Easy Pumpkin Chocolate Chip Muffins
Amount Per Serving (1 g)
Calories 290 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 32mg 11%
Sodium 120mg 5%
Potassium 127mg 4%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 21g
Protein 5g 10%
Vitamin A 64.9%
Vitamin C 1.1%
Calcium 8.7%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  1. I am curious if your gluten free flour blend contains xanthum gum. I thought it was necessary in GF baking. The muffins look delicious–can’t wait to try the recipe!

    Reply

  8. It’s never too early for pumpkin for me! My kids went back to school today so I am officially in “Fall Mode”!! These looks amazing especially with chocolate chips added!

    Reply

  10. Yum! Finally a gf pumpkin muffin recipe that includes eggs…I am very hopeful about how these will turn out…the almond flour added in and the yogurt all point to rich, tender and tasty!

    Reply

  19. These look yummy. As is often the case for those who can’t tolerate gluten, I can’t do dairy either. Any suggestions on a replacement for the yogurt?

    Reply

    • Hi Colleen, I highly recommend you try Dream Plant-Based Yogurts. They are available with either almond milk or coconut milk and these taste really great. They can be used easily in this recipe. Take care, Sandi

      Reply

  22. Now I am officially in the pumpkin mood! I love that you use Rodelle vanilla. It truly is stellar. Like the addition of almond flour, too. It just does a muffin good 🙂

    Reply

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