These Gluten-Free Pumpkin Chocolate Chip Muffins are filled with warm, cozy spices, dark chocolate chips, and chopped pecans for a yummy fall-inspired treat!
Table of Contents
- This recipe is…
- Why You’ll Love This Pumpkin Muffin Recipe
- Chocolate Chip Pumpkin Muffins Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Pumpkin Muffins
- Recipe Tips
- How to Serve
- How to Store
- Frequently Asked Questions
- More of Our Best Gluten-Free Baking Recipes
- Gluten-Free Pumpkin Muffins Recipe
This recipe is…
When it comes to fall baking, are you team pumpkin, team apple, or team “I don’t care, just give me all the fall flavors?”
Around here, we love all of these cozy fall flavors. But if we had to pick just one, pumpkin might win for its health perks, robust taste, and versatility. Sure, pumpkin shines in sweet breakfast recipes like our healthy Pumpkin Chocolate Chip Muffins, Pumpkin Spice Overnight Oats, and Banana Pumpkin Pie Muffins. But this super squash can go to the savory side too. Need proof? Just try our Pumpkin Curry, Creamy Pumpkin Soup with bacon, and Pumpkin Lasagna Rolls.
While we may crave these cozy and comforting recipes in fall during pumpkin patch season, maybe we should “pumpkin season” a year-round thing?
Why You’ll Love This Pumpkin Muffin Recipe
- The winning fall flavor combo of pumpkin, brown sugar, pecans, pumpkin pie spice, and dark chocolate chips
- 20 minutes of prep + 30 minutes in the oven = a dozen muffins for healthy breakfasts or snacks to enjoy all week long
- Pumpkin is a superfood with serious health benefits! (Read below to learn more.)
Chocolate Chip Pumpkin Muffins Recipe Ingredients
These pumpkin chocolate chip muffins require some pretty standard baking ingredients, plus a few fall-inspired ingredients. Here’s what you’ll need to add to your grocery list. Find ingredient notes (including substitutions and swaps) below.
- Flour – this recipe calls for 1 and ¾ cups of all-purpose or gluten-free flour. We love King Arthur’s Measure for Measure flour if you’re going gluten-free here.
- Baking Powder – you’ll also need 2 teaspoons of baking powder and…
- Baking Soda – …a ½ teaspoon of baking soda.
- Pumpkin Pie Spice – to give these muffins their classic pumpkin pie flavor, you’ll also need to add in 2 teaspoons pumpkin pie spice (YUM!) and…
- Pumpkin Puree – …1 cup of pumpkin puree. When you’re buying your canned pumpkin, be sure that you purchase pureed pumpkin and not pumpkin pie filling (pumpkin should be the only ingredient).
- Brown Sugar – we love the rich, caramel-y flavor that brown sugar adds to these muffins, but feel free to substitute for an equal amount of coconut or regular white sugar if needed.
- Eggs – you’ll also need 2 eggs,…
- Vanilla Extract – …2 teaspoons of vanilla extract,…
- Butter – …8 tablespoons of melted butter (coconut oil works great here too!),…
- Milk – …and a ¼ cup of milk (whole milk, cashew, oat, or almond milk are all great options).
- Dark Chocolate Chips – toss in a ½ cup of dark chocolate chips
- Chopped Pecans – to finish off these muffins, you’ll need a ½ cup of chopped pecans!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Though this recipe is divine as written, feel free to play with it, and make it your own! Here are a few variations that we think would be especially yummy:
- Swap the Pecans – use walnuts or pumpkin seeds in place of pecans if you’d like – they’d both be really delicious!
- Add Dried Cranberries – experiment with adding dried cranberries (or another dried fruit of choice) in place of the pecans or chocolate chips, or toss in some cranberries in addition to the other two to make muffins that are really loaded with goodies!
How to Make Pumpkin Muffins
These muffins are super easy, and *oh so delicious*! Here’s how you’ll whip these up.
Step 1: Preheat the oven to 350 degrees F, and line 12 muffin tins with parchment paper or silicone baking cups. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl and whisk to combine.
Step 2: Add the pumpkin, brown sugar, eggs, vanilla extract, and melted butter (or coconut oil) to the bowl.
Step 3: Beat with a hand mixer for 1-2 minutes, until fully combined.
Step 4: Mix the milk into the batter.
Step 5: Stir in the pecans and chocolate chips until evenly incorporated.
Spoon the batter into the muffin tins until they are 3/4 of the way full, then bake for 25-30 minutes, until the muffins are fully set and don’t jiggle in the center + a toothpick inserted into the center of the muffin comes out clean.
Recipe Tips
Not only do these pumpkin muffins make for an excellent grab-and-go breakfast option (especially when you’re craving a comforting breakfast in the form of a baked good!), but they also make for a great addition to your standard breakfast and even a pretty great snack. Here are our favorite ways to enjoy these little bites of fall goodness:
In Addition to a Savory Breakfast – pair a pumpkin muffin (or two!) with a couple of eggs, bacon (or sausage), and lemony kale for a great sweet, carby addition to your everyday savory breakfast.
With Nut Butter – add a dollop of your favorite nut butter (almond, peanut, or cashew butter would all be delicious here) before enjoying for a breakfast or snack with a little bit extra “staying” power.
On Top of a Yogurt Bowl – crumble a muffin on top of a bowl of full-fat plain Greek yogurt (THIS is our favorite!), add a handful of blueberries, and a drizzle of nut butter + maple syrup for a really delicious, filling, probiotic-packed breakfast!
How to Serve
Once the muffins are out of the oven, let them cool slightly and eat warm (while the chocolate chips are still ooey-gooey!), or at room temperature.
How to Store
Store muffins in an airtight container at room temperature for 3 to 4 days, or refrigerate to make them last for about a week.
Frequently Asked Questions
We love King Arthur’s Measure for Measure Flour for GF baking, which is certified gluten-free.
Pumpkin is so healthy that it’s actually considered a “superfood.” Nutrient-dense and low in calories, this super squash is a good source of vitamins A and C, is high in heart-healthy potassium, and contains cancer-fighting carotenoids.
More of Our Best Gluten-Free Baking Recipes
If you tried this recipe for Gluten-Free Pumpkin Chocolate Chip Muffins, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Gluten-Free Pumpkin Muffins
Ingredients
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 8 tablespoons butter or coconut oil, melted
- 1/4 cup milk, whole milk or your favorite dairy-free option
- 1/2 cup dark chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 F and line 12 muffin tins with parchment paper or silicone baking cups.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl and whisk to combine.
- Add the pumpkin, brown sugar, eggs, vanilla extract, and melted butter to the bowl and beat with a mixer for 1-2 minutes, until fully combined.
- Mix the milk into the batter, then stir in the pecans and chocolate chips until evenly incorporated.
- Spoon the batter into the muffin tins until they are 3/4 of the way full, then bake for 25-30 minutes, until the muffins are fully set and don’t jiggle in the center, and a toothpick inserted into the center of the muffin comes out clean. Let cool for about 20 minutes, then enjoy!
Nutrition
Delicious!!
A winner every time. My kids love them and they make a great breakfast and snack. Have used white chocolate chips and pumpkin seeds in these also.
Has anyone tried adding protein powder to this recipie? If so, how did you alter the recipie and how did it come out?
These muffins are amazing! I’m avoiding eggs and dairy on top of gluten, so I used the egg substitute of applesauce, and the muffins came out super moist and delicious. My kids and husband (who don’t have any dietary restrictions) raved about them and gobbled them up! Thank you for making such great recipes that our whole family can enjoy together. This one is definitely a keeper!
Can I substitute the brown sugar for swerve brown sugar? I need to make these sugar free if possible to be diabetic friendly. Thank you!
I haven’t tried it, Caitlin, but I don’t see why not!
These were the perfect pumpkin muffin! Made a double batch to freeze some for next week.
So glad you loved them, Brooke!!! Thank you for sharing this with us!
I loved these! SO moist and loved the nuts AND chocolate together!
Yay!! So glad you loved them, Hillary!
This recipe is amazing! Can you please tell me where I can find the nutrition information? Thanks!
I just added it to the bottom of the recipe card, Carrie! Enjoy!
Thank you so much!
Of course!
Wondering what kind of flour to use for these. The recipe just says “flour”, but doesn’t specify what type. I’m GF and tend to stay away from almond flour if I can. Would love to know if I could use tigernut or coconut flour. Thanks!
Before the recipe in the body of the post she talks about what flours can work! Hope that helps!
Our favorite GF flour is King Arthur Measure for Measure!