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Chocolate Chip Pumpkin Muffin (Gluten-free, Dairy-free)

These Chocolate Chip Pumpkin Muffins are a deliciously gluten-free option for your morning breakfast or as a tasty healthy snack!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, Muffin, Snack
Cuisine: American
Keyword: chocolate chip muffin, chocolate chip pumpkin muffin, gluten free muffin, pumpkin muffin
Servings: 12 muffins
Author: Silvia Dunnirvine


  • 1 can 15oz pumpkin puree
  • 1 cup apple sauce
  • 2 eggs
  • 3 tbsp maple syrup
  • 1 1/2 cups gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips


  • Pre-heat oven to 350F degrees.
  • In a large bowl add in the pumpkin puree and apple sauce and whisk to combine. Add in the beaten eggs, syrup and whisk until uniform.
  • In a small bowl combine the flour, spices, baking soda, baking powder and salt and stir to combine.
  • Add flour mix to the pumpkin mix and fold. You can add the chocolate chips at this point if you like, however I like to add on top (only).
  • Bake for 33-35 minutes or until top develops a nice crust. Insert a fork or toothpick to make sure its thoroughly cooked. Remove from oven and let it cool off completely before serving.


Calories: 121kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 59mg | Fiber: 2g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1mg