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 irresistibly cozy about fall in every bite of these Gluten-Free Pumpkin Chocolate Chip Muffins Recipe. Soft, spiced pumpkin pairs perfectly with melty chocolate chips, making them a snack or breakfast you'll want to bake again and again.

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

I honestly can’t get enough of these muffins—the texture is just spot on, and they deliver just the right balance of pumpkin warmth and chocolate indulgence without feeling heavy. If you've ever thought gluten-free baking was tricky, this recipe proves it can be easy and delicious.

Perfect Texture: Combining gluten-free flour with rolled oats creates muffins that are fluffy yet satisfyingly tender.
Balanced Sweetness: Maple syrup and pumpkin provide natural sweetness, cutting back on refined sugars.
Flavor-packed Spices: Cinnamon, ginger, and cloves give a cozy, authentic pumpkin spice taste without being overpowering.
Simple Ingredients: With mostly pantry staples and one can of pumpkin puree, it's approachable for any home baker.

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

This combination of ingredients creates a tender crumb and deep, inviting flavors. I find using a gluten-free flour blend marked “measure-for-measure” ensures the best success, and the rolled oats add just a touch of chewiness that’s delightful.

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: A measure-for-measure blend keeps the texture just right; avoid single-ingredient flours for this one.
Gluten-free Rolled Oats: Adds texture and subtle nuttiness, plus they’re naturally gluten free if certified.
Baking Powder & Baking Soda: These leavening agents provide lift and lightness.
Salt: Balances sweetness and enhances all the flavors.
Ground Cinnamon, Ginger & Cloves: Classic pumpkin spices for warmth and depth.
Unsweetened Pumpkin Puree: The star ingredient for moistness and that unmistakable pumpkin flavor.
Orange Juice: Adds brightness and moisture; its acidity also helps activate the baking soda for better rise.
Pure Maple Syrup: Natural sweetness with a touch of rich complexity.
Avocado or Coconut Oil: Provides fat for tenderness while keeping the flavor neutral.
Eggs: Bind everything and help with structure and moisture.
Semisweet Chocolate Chips: The best part—bursts of melty chocolate throughout every bite.
Rolled Oats (for garnish): Optional but adds a pretty, rustic finish on top.

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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 tweaking this recipe depending on the season or mood. Sometimes I swap out the chocolate chips for chopped walnuts or toasted pecans to add crunch and a toasty flavor. You can easily make these vegan by using flax eggs and coconut oil, though I haven’t tried that version extensively.

Chocolate & Nut Swap: Nuts add a wonderful texture contrast and pair gloriously with pumpkin spices.
Adding Mix-Ins: Dried cranberries or raisins can bring a chewy burst of sweetness if you want to change it up.
Spicier Muffins: Toss in extra cinnamon or a dash of nutmeg for more of a kick.
Sweetness Level: If you prefer less sugar, reduce the maple syrup slightly—you’ll still have plenty of natural sweetness from pumpkin and juice.

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

Step 1: Mix Dry Ingredients

Start by preheating your oven to 375°F and lining a 12-cup muffin pan with parchment liners. Combine the gluten-free flour, rolled oats, baking powder, baking soda, salt, and spices in a medium bowl, whisking everything together until evenly mixed. This step ensures every bite gets consistent flavor and a good rise.

Step 2: Blend Wet Ingredients

In a larger bowl, whisk together the pumpkin puree, orange juice, maple syrup, oil, and eggs until smooth and fully combined. I like to make sure there are no lumps here because a silky wet base gives a nicer muffin texture.

Step 3: Combine & Add Chocolate Chips

Pour the dry ingredients into the wet, gently folding with a spatula just until mostly combined—you’ll want to stop before the batter looks totally smooth since overmixing can make muffins tough. Now stir in 1 cup of chocolate chips so they’re evenly spread throughout the batter.

Step 4: Let the Batter Rest

This is my secret for fluffy muffins: let the batter rest for 30-60 minutes at room temperature (or chill overnight if prepping ahead). This resting time helps the oats soften and the baking powder activate for lighter, airier muffins.

Step 5: Bake to Perfection

Using an ice cream scoop, portion about ¼ cup of batter into each lined muffin cup. For a beautiful finish, sprinkle a few extra chocolate chips and some rolled oats on top. Bake at 375°F for 18-20 minutes, checking towards the end with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs attached.

Step 6: Cool and Enjoy

Let the muffins cool in the pan for a couple of minutes to firm up before transferring them to a wire rack. I find this avoids sogginess on the bottom and helps keep the texture light. These muffins are tasty warm, but also fantastic at room temperature.

Top Tip

I’ve made these muffins dozens of times and found a few tricks that really boost results—sharing them here so you can get bakery-quality muffins on your first try!

Rest Your Batter: Don’t skip the resting step—it makes a noticeable difference in lightness and crumb.
Choose Quality Chocolate Chips: Using good semisweet chips means better flavor and that perfect melty texture we all love.
Don’t Overmix: Stir until just combined—overmixing develops the oat’s starch and results in denser muffins.
Line Your Pan: Parchment liners prevent sticking and make cleanup a breeze—plus, the muffins lift out cleanly.

How to Serve Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins - Serving Suggestion

Garnishes

I often top these muffins with extra chocolate chips and a sprinkle of oats before baking for a pretty, rustic look and a hint of texture on top. A light dusting of cinnamon sugar after baking is also lovely if you want to add a little extra sparkle and warmth.

Side Dishes

These muffins pair beautifully with a cup of hot coffee, chai latte, or spiced tea to complement the pumpkin spice notes. I also like serving them alongside a fresh fruit salad or a dollop of creamy yogurt for a balanced breakfast or snack.

Creative Ways to Present

For a fall brunch, I’ve arranged these muffins on a wooden board garnished with sprigs of fresh rosemary and a scattering of mini pumpkins and pinecones for a festive look. Wrapping individual muffins in wax paper tied with twine makes a charming gift for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

After baking, I store leftovers in an airtight container at room temperature. They stay fresh and moist for up to 2 days—but honestly, they rarely last that long in my home!

Freezing

I love freezing these muffins individually wrapped in plastic or foil. Freeze them in a single layer first, then transfer to a freezer bag to prevent sticking. They keep beautifully for up to two months, so you can enjoy your pumpkin treat any time.

Reheating

To reheat, I pop a frozen muffin in the microwave for about 30-40 seconds or warm them in a toaster oven at 350°F for 8-10 minutes. This brings back that fresh-baked softness and slightly melty chocolate without drying them out.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned puree?

You can, but it requires extra cooking to remove moisture. I recommend roasting pumpkin flesh until tender, then pureeing and straining excess liquid so your muffins don’t turn out soggy.

Are these muffins dairy-free?

Yes! This recipe uses oil instead of butter and doesn’t call for milk, so it’s naturally dairy-free as long as your chocolate chips don’t contain milk ingredients. Always double-check labels to be sure.

How do I prevent gluten-free muffins from being too crumbly?

Using a gluten-free blend designed for measure-for-measure baking, plus including oats and eggs, helps bind the muffins. Also, avoiding overmixing and letting the batter rest improves texture and crumb stability.

Can I make mini muffins with this recipe?

Absolutely! Just adjust baking time down to about 12-15 minutes, and keep an eye on them so they don’t overbake. Mini muffins make perfect bite-sized treats or party snacks.

Final Thoughts

These Gluten-Free Pumpkin Chocolate Chip Muffins Recipe hold a warm spot in my kitchen all season long. They’re easy to make, a little indulgent but wholesome, and downright comforting with every bite. Give them a try—you’ll be amazed how simple it is to bake something this delicious without gluten. I can’t wait to hear how you make them your own!