Gluten-Free Pumpkin Chocolate Chip Muffins

the side view of a batch of pumpkin chocolate chip muffins sitting on a plate next to one muffin on the countertop that has been sliced in half with a gold butter knife

5 from 2 reviews

These pumpkin chocolate chip muffins are the perfect fall treat that are loaded with warm spices, plenty of pumpkin flavor, toasted pecans, and dark chocolate.



  • 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


  1. Preheat the oven to 350 F and line 12 muffin tins with parchment paper or silicone baking cups.
  2. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl and whisk to combine.
  3. 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.
  4. Mix the milk into the batter, then stir in the pecans and chocolate chips until evenly incorporated.
  5. 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!

Keywords: pumpkin, gluten-free, muffins, chocolate chips