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Gluten Free Easy Pumpkin Chocolate Chip Muffins

Sandi Gaertner
Light and fluffy gluten free pumpkin chocolate chip muffins
4.91 from 11 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 291 kcal


  • 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.


  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, add all dry ingredients and whisk to blend.
  • In a medium bowl, add all wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry and mix gently. Do not over-mix this batter or they will not be as fluffy.
  • Put paper liners into a muffin tin. Fill each muffin paper 3/4 to the top with the batter.
  • Bake for 20-25 minutes until done.
  • Remove from the oven and put the muffins onto a cooling rack.



You can use canned pumpkin puree or roast a pumpkin for this recipe. I prefer a smoother non-lumpy muffin so I mostly use canned pumpkin puree.
Note, if your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
You can make this recipe nut-free by omitting the almond flour and adding 1/4 cup additional gluten free flour blend.


Serving: 1gCalories: 291kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 182mgFiber: 2gSugar: 17g
Keyword easy gluten free pumpkin muffins, gluten free pumpkin muffins, gluten free pumpkin muffins recipe
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