Name: Gluten-Free Pumpkin Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups (270 grams) Gluten-free measure-for-measure flour; 1 cup (90 grams) gluten-free rolled oats; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1 (15-ounce) can unsweetened pumpkin puree (NOT pie filling); 1 cup orange juice; 1/2 cup pure maple syrup; 1/4 cup avocado oil or melted coconut oil; 3 large eggs; 1 cup (180 grams) semisweet chocolate chips, plus more for garnish; 2 Tablespoons (12 grams) rolled oats, for garnish (optional)

There's something undeniably cozy about a muffin filled with warm spices, rich pumpkin, and melty chocolate chips. This Gluten-Free Pumpkin Chocolate Chip Muffins Recipe hits that perfect balance of moist and fluffy, making it a go-to treat during pumpkin season — or whenever you want a little slice of comfort.

A single golden-brown muffin with a rough textured top sits partly wrapped in a crinkled white paper liner on a white marble circle base. The muffin is sprinkled with dark chocolate chips and light beige oats scattered on its dome, creating contrast with the warm muffin color. In the background, two more similar muffins are softly blurred, along with a white bowl containing dark chocolate chips. The scene is on a white marbled surface, with a few oats and chocolate chips scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Pumpkin Chocolate Chip Muffins Recipe
Top Tip
How to Serve Gluten-Free Pumpkin Chocolate Chip Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

Why You'll Love This Recipe

This recipe feels like a warm hug on a chilly morning. I've made these muffins over and over, and they never disappoint—full of pumpkin goodness with chocolate chips scattered throughout just like little pockets of happiness.

Gluten-Free and Nutritious: Made with gluten-free flour and oats, these muffins are friendly for those avoiding gluten without sacrificing texture or flavor.
Moist and Fluffy Texture: Thanks to pumpkin puree and a little resting time for the batter, these muffins come out light, tender, and moist every time.
Perfectly Spiced: A cozy blend of cinnamon, ginger, and cloves adds warmth and depth, creating that ideal balance between pumpkin and spice.
Chocolate Chips Galore: You get rich melty chocolate bits in every bite, and they're also perfect for sharing or stashing for later snacking.

A close-up of several golden brown muffins with a textured top, each studded with dark chocolate chips and topped with a few light oat flakes. The muffins are in white paper liners and placed on a silver cooling rack, which sits on a white marbled surface. One muffin is in sharp focus in the foreground, with others softly blurred behind. Scattered pieces of chocolate chips and oats are visible near the base of the rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe comes from the perfect marriage of pumpkin puree, gluten-free flour, oats, and warm spices. Each ingredient has a role: creating tenderness, adding flavor, or boosting texture.

Flat lay of gluten-free measure-for-measure flour in a small white ceramic bowl, gluten-free rolled oats in a similar bowl, a small white bowl with baking powder, another with baking soda, a tiny white bowl of salt, ground cinnamon, ground ginger, and ground cloves each in separate tiny white bowls, a small white bowl filled with bright orange unsweetened pumpkin puree, a small white bowl holding vibrant orange juice, a small white bowl with golden pure maple syrup, a small white bowl containing light green avocado oil, three large whole uncracked brown eggs arranged in perfect symmetry, a small white bowl filled with glossy semisweet chocolate chips, and a few loose rolled oats scattered artistically beside the bowls—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gluten-Free Flour: Using a measure-for-measure gluten-free flour blend ensures your muffins hold together well with the right crumb.
Gluten-Free Rolled Oats: These add a little chew and rustic texture, plus they help keep the muffins moist.
Baking Powder & Baking Soda: Key to that perfect rise and fluffiness.
Salt: Balances and enhances the sweetness and spices.
Ground Cinnamon, Ginger, Cloves: These warm spices complement the pumpkin flavor beautifully and provide that quintessential autumnal taste.
Unsweetened Pumpkin Puree: Provides moisture and richness without added sugars or fillers—don’t substitute with pumpkin pie filling!
Orange Juice: Adds brightness and a touch of natural acidity, which helps activate the baking soda for lift.
Pure Maple Syrup: A fantastic natural sweetener that adds complexity and moisture.
Avocado or Melted Coconut Oil: Keeps the muffins tender; choose whichever oil you prefer for a slight flavor difference.
Eggs: Bind everything together and build structure.
Semisweet Chocolate Chips: Of course, they bring that burst of indulgent melty chocolate.
Extra Oats & Chocolate Chips (Optional): Great for topping the muffins for a pretty, inviting finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this recipe. Whether I add a handful of chopped walnuts for crunch or swap the orange juice for apple cider, it’s easy to tweak to suit your tastes or what’s in your pantry.

Variation: One autumn, I added chopped toasted pecans instead of chocolate chips and got rave reviews for the added crunch and nutty flavor.
Dairy-Free: Using melted coconut oil keeps this recipe naturally dairy-free and moist—perfect for sensitive tummies.
Extra Spice: If you love more kick, try increasing the ground ginger to 2 teaspoons or adding a pinch of nutmeg.
Sweetness Level: Adjust maple syrup down slightly if you prefer a less sweet muffin; the chocolate chips still supply a nice touch of sweetness.

Step-by-Step: How I Make Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

Step 1: Prep Your Oven and Mix the Dry Ingredients

Start by preheating your oven to 375°F and lining a 12-cup muffin tin with parchment liners (these prevent the muffins from sticking and make cleanup so much easier). In a medium bowl, whisk together all your dry ingredients: gluten-free flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Mixing them first keeps the spices evenly distributed.

Step 2: Blend Wet Ingredients

In a large bowl, whisk the pumpkin puree, orange juice, maple syrup, avocado or coconut oil, and eggs until smooth and fully combined. I love how the orange juice adds a subtle brightness that lifts the pumpkin flavor.

Step 3: Combine Wet and Dry, Add Chocolate Chips

Gently stir the dry ingredients into the wet, being careful not to overmix. You want just about combined for tender muffins. Fold in one cup of chocolate chips — the anticipation of those melty pockets is half the fun! If you have time, let the batter rest 30 to 60 minutes; this little trick makes the muffins fluffier and lighter.

Step 4: Scoop, Garnish, and Bake

Using an ice cream scoop or large spoon, portion about ¼ cup of batter into each muffin liner. I like topping them with a few extra chocolate chips and a sprinkle of oats — it not only looks inviting but gives a bit of extra texture. Bake in the oven for 18 to 20 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs.

Step 5: Cool and Enjoy

Let the muffins cool in the pan for a couple of minutes before transferring to a wire rack. This prevents any sogginess and helps them finish firming up. Fresh from the oven or day-old, these muffins are equally delicious!

Top Tip

Over time, I’ve found a few simple tips that really help this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe shine, especially if you’re new to gluten-free baking.

Let the Batter Rest: I know it can be tempting to bake right away, but resting for at least 30 minutes — or even chilling it overnight — creates the best texture, making muffins fluffier.
Use Fresh Spices: Freshly ground or recently opened cinnamon, ginger, and cloves pack way more punch, so don’t overlook this little upgrade.
Choose Quality Chocolate Chips: The better the chocolate, the more decadent the muffin — I’ve had excellent results with good-quality semisweet chips.
Don’t Overmix Your Batter: Stir gently until ingredients are just combined to avoid dense, tough muffins. A few lumps are totally okay!

How to Serve Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins - Serving Suggestion

Garnishes

I usually serve these muffins with an extra dusting of cinnamon sugar or a thin spread of vegan butter. Sometimes, I’ll drizzle a little maple syrup on the side for dipping — it’s surprisingly delicious!

Side Dishes

Pair these muffins with a cup of strong coffee, chai tea, or a warm latte, and you’ve got a comforting breakfast or snack. They also work nicely with fresh fruit or a small bowl of yogurt for variety.

Creative Ways to Present

For a brunch gathering, I like to arrange the muffins on a rustic wooden board with small dishes of nut butters, extra chocolate chips, and fresh berries around for a festive touch. Wrapping each muffin with a little parchment ribbon makes them perfect for gifting too!

Make Ahead and Storage

Storing Leftovers

After cooling, store your muffins in an airtight container at room temperature where they'll stay fresh for 1-2 days. If your kitchen’s warm, a cool spot or fridge helps keep them from getting too soft.

Freezing

These muffins freeze beautifully. Once cooled, wrap them individually in plastic wrap or parchment paper, then stash in a freezer-safe bag for up to two months. It’s a lifesaver when you want fresh muffins without the fuss!

Reheating

To reheat, unwrap and microwave your muffin for about 20 seconds or warm it in a 350°F oven for 8-10 minutes. This brings back that fresh-baked softness and melts the chocolate chips just right.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

It's important to use unsweetened pumpkin puree and not pumpkin pie filling because the latter contains added sugars and spices that will alter the flavor and texture of your muffins. Using pure pumpkin puree gives you full control over the sweetness and spices in the recipe.

What gluten-free flour works best for this recipe?

A measure-for-measure gluten-free all-purpose flour blend works best, preferably one that contains xanthan gum to help with binding. Avoid using single-ingredient flours like rice or almond flour alone, as the texture and rise may be affected.

Can I make these muffins vegan?

To make the muffins vegan, you can substitute the eggs with flax eggs or chia eggs (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water per egg). Use a plant-based oil like coconut oil, and ensure your chocolate chips are dairy-free. The texture may be slightly different but still delicious.

How do I know when the muffins are done baking?

Bake the muffins for 18-20 minutes at 375°F, but start checking at 18 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), they are done. Overbaking can dry them out, so keeping a close eye near the end helps.

Final Thoughts

I've come back to this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe time and again because it feels like sharing a little warmth and comfort with friends—and now you. Whether as an easy breakfast, afternoon pick-me-up, or cozy snack, these muffins are a reminder that gluten-free baking can be both tasty and simple. Give them a try and savor every spiced, chocolatey bite!