If there’s one recipe I know you’ll come back to again and again this season, it’s these Gluten-Free Chocolate Chip Pumpkin Muffins. Soft, moist, and bursting with warm pumpkin spice and melty chocolate chips, these muffins are fall baking at its best
Even better? This recipe is made with simple pantry staples, is gluten-free, and cooks in under 30 minutes. Whether you’re baking for a cozy fall morning, packing school snacks, or just need an afternoon pick-me-up, these muffins hit the spot every time.
Why You’ll Love This Chocolate Chip Pumpkin Muffin Recipe
- Gluten-Free but Moist + Fluffy – These aren’t the dry, crumbly kind of muffins. Pumpkin purée and applesauce keep them tender and light.
- Naturally Sweetened – With coconut sugar and a touch of maple syrup, these muffins are gently sweet without being heavy.
- Perfect Fall Flavors – Pumpkin spice + cinnamon + chocolate chips = the best cozy combo.
- Easy to Make – One bowl, no mixer needed, and ready in less than half an hour.
👉 If you love pumpkin bakes, don’t miss my Baked Gluten-Free Apple Cider Donuts another fall favorite around here!
Ingredients You’ll Need
Here’s what goes into this easy pumpkin chocolate chip muffin recipe:
- 1 can pumpkin purée (15 oz)
- 1 cup applesauce
- 2 large eggs
- 1½ cups 1-to-1 gluten-free flour
- 3 tbsp maple syrup
- ½ cup coconut sugar
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 cup chocolate chips (dairy-free if needed)
Tips for the Best Pumpkin Chocolate Chip Muffins
👉🏻 Don’t overmix: Stir until ingredients are just combined for light, fluffy muffins.
👉🏻 Use quality pumpkin: 100% pure pumpkin purée (not pumpkin pie filling).
👉🏻 Customize: Swap chocolate chips for walnuts, pecans, or dried cranberries.
👉🏻 Storage: Store at room temperature for 3 days, in the fridge up to a week, or freeze for 2–3 months.
More Fall Recipes You’ll Love
- Apple Cider Punch this delicious fall drink combines the delicious flavor of apple cider, orange juice and caramel, along with cinnamon and woody thyme.
- Pumpkin Spice Protein Shake – the ultimate fall smoothie, perfect for after a workout.
- Apple Pie Protein Smoothie – if pumpkin smoothie ins’t your thing, I am sure you’ll love this apple pie shake instead!
- Maple Pecan Sweet Potato Bread – infusing with warm spices and topped with glazed pecans.
- Baked Cinnamon Apples – Apple slices are tossed in a cinnamon and coconut sugar coating
Pumpkin Chocolate Chip Muffins Recipe
Ingredients
- 1 can pumpkin puree
- 1 cup apple sauce
- 2 eggs
- 3 tbsp maple syrup
- 1 1/2 cups gluten-free all purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup chocolate chips
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners (or grease lightly)
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, applesauce, eggs, maple syrup, and coconut sugar until smooth.
- Add the dry ingredients: In a separate bowl stir in flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Mix until just combined.
- Add the dry ingredients: Fold in dry ingredients. Mix until just combined.
- Fold in chocolate chips: Reserve a handful to sprinkle on top for bakery-style looks.
- Bake: Divide the batter into muffin cups, filling about ¾ full. Bake for 25–28 minutes, or until a toothpick inserted comes out clean.
- Cool + enjoy: Let cool slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of gluten free flour do you use? Thank you! Can’t wait to try this recipe.
Hi Kellie – I use Bob’s Red mill 1-to-1 gluten-free flour. Let me know how they come out for you