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Gluten Free Easy Pumpkin Chocolate Chip Muffins

Sandi Gaertner
You are going to love how light and fluffy my gluten free pumpkin chocolate chip muffins are. They are so easy to make!
4.94 from 15 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 289 kcal


  • 1 cup pumpkin puree * see note
  • 2 cups gluten free flour blend * see note
  • ½ cup almond flour * see note
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • dash salt
  • 1 teaspoon ground cinnamon
  • ¾ cup brown sugar
  • ½ cup vanilla yogurt
  • 2 large eggs
  • ½ cup coconut oil melted or any light oil
  • 1 teaspoon pure vanilla extract
  • ¼ cup water
  • ½ cup chocolate chips Use Enjoy Life if you want these to be dairy free.


  • Preheat the oven to 350º F.
  • 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 ¾ to the top with the batter.
  • Bake for 25 minutes until done.
  • Remove from the oven and put the muffins onto a cooling rack.



  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
  4. To make this recipe nut-free, omit the ½ cup of almond flour and substitute an additional ¼ cup gluten free flour blend.
  5. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.
  6. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

How to roast a pumpkin:

You can use canned pumpkin puree as I did, or you can roast your own 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 at 375º F 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.


Serving: 1muffinCalories: 289kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 119mgPotassium: 128mgFiber: 3gSugar: 21gVitamin A: 3239IUVitamin C: 1mgCalcium: 86mgIron: 2mg
Keyword easy gluten free pumpkin muffins, gluten free pumpkin muffins, gluten free pumpkin muffins recipe
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