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 about the cozy blend of pumpkin and chocolate that just feels like a warm hug on a chilly morning. These Gluten-Free Pumpkin Chocolate Chip Muffins Recipe are exactly that—a tender, spiced treat that’s also friendly for gluten-free diets. I’ve made them countless times, and they never disappoint with their moist crumb and melty chocolate surprises.

A single golden-brown muffin with a slightly rough texture, studded with dark brown chocolate chips and topped with pale oat flakes, sits on a white round marble slab with a fluted white paper liner partially open around it. In the background, out of focus, there is another similar muffin on a white marbled surface and a white bowl filled with chocolate chips. Some scattered oat flakes and chocolate chips are visible on the white marbled surface, adding detail and depth. The lighting is soft and natural, highlighting the warm, inviting color of the muffin. 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 get genuinely excited every time I bake these muffins—not only because they smell amazing, but because they’re so simple to make and everyone raves about them. Whether you're dealing with gluten sensitivities or just want a flavorful, wholesome snack, this recipe hits the mark.

Perfectly Moist Texture: Thanks to the pumpkin puree and a little rest time for the batter, these muffins come out tender and fluffy every time.
Warm, Cozy Spices: Cinnamon, ginger, and cloves add just the right amount of autumnal warmth without overpowering the pumpkin or chocolate.
Gluten-Free Friendly: This recipe uses a measure-for-measure gluten-free flour and oats, so you get great structure and flavor without any gluten issues.
Chocolatey Goodness: Semi-sweet chocolate chips in every bite make this muffin feel like a little celebration of taste.

Several golden brown muffins with a rough top filled with dark chocolate chips are arranged on a wire cooling rack above a white marbled surface. Each muffin is in a white paper liner and sprinkled with a few rolled oats on top. One muffin in the foreground is fully visible, showing a soft textured surface dotted with chocolate chips and oat flakes. A few chocolate chips and oat flakes have fallen onto the white marbled surface near the muffins. The overall scene has warm tones and soft natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe plays a vital role, creating a balance of flavor, texture, and rise that’s sometimes tricky in gluten-free baking. Here’s a quick rundown of what you’ll need and why I love each part.

Flat lay of gluten-free measure-for-measure flour in a small white ceramic bowl, gluten-free rolled oats in a small white ceramic bowl, a small white ceramic bowl with baking powder, a small white ceramic bowl with baking soda, a small white ceramic bowl with salt, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with ground ginger, a small white ceramic bowl with ground cloves, a small white ceramic bowl filled with smooth unsweetened pumpkin puree, a small white ceramic bowl with bright orange juice, a small white ceramic bowl with pure maple syrup, a small white ceramic bowl with clear pale avocado oil, three large whole uncracked brown eggs arranged symmetrically, a small white ceramic bowl filled with semisweet chocolate chips, and a small white ceramic bowl containing a few rolled oats for garnish, 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 measure-for-measure flour: This keeps the muffins light and fluffy, mimicking traditional flour beautifully without drying them out.
Gluten-free rolled oats: Adds a lovely texture and subtle nuttiness—it’s also an extra boost of fiber.
Baking powder & baking soda: The dynamic duo helps the muffins rise nicely and maintain a tender crumb.
Salt & spices (cinnamon, ginger, cloves): These elevate the pumpkin flavor, giving warmth and depth with every bite.
Unsweetened pumpkin puree: The star ingredient that keeps the muffins moist and packed with seasonal flavor.
Orange juice: Adds a subtle citrus brightness that gently balances the sweetness and spices.
Pure maple syrup: A natural sweetener that imparts richness and complements the pumpkin and chocolate perfectly.
Avocado oil or melted coconut oil: Keeps the muffins tender with healthy fats, plus it’s great for moistness and a mild flavor.
Eggs: Bind everything together and provide structure.
Semi-sweet chocolate chips: The delightful pockets of melty chocolate that make these muffins irresistible.
Rolled oats for garnish (optional): Adds a nice little rustic finish and crunch on top if you like.

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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

One of the best things about this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe is how flexible it is. I’ve experimented with a few twists over time, depending on what I have or the mood we’re in.

Variation: Once, I swapped out the semi-sweet chocolate chips for white chocolate and dried cranberries—an unexpected combo that gave a lovely festive vibe.

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

Step 1: Gathering & Preparing Ingredients

Start by preheating your oven to 375°F and lining a 12-cup metal muffin pan with parchment paper liners. I like having everything prepped and ready—it makes the process smoother and I won’t forget an ingredient later on.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, rolled oats, baking powder, baking soda, salt, and spices. These dry ingredients blend the structure and flavor perfectly when it’s time to combine them with the wet.

Step 3: Combine Wet Ingredients

In a larger bowl, I mix the pumpkin puree, orange juice, maple syrup, oil, and eggs until smooth and well blended. The texture should be smooth but thick enough to hold its shape when scooped.

Step 4: Combine Wet & Dry, Add Chocolate Chips

Now gently fold the dry ingredients into the wet mixture until nearly combined, then fold in about a cup of chocolate chips. Be careful not to overmix—just enough to bring everything together for tender muffins.

Step 5: Rest the Batter (The Secret to Fluffy Muffins)

If you can, let the batter rest for 30-60 minutes before baking. I know this isn’t always convenient, but this step seriously improves the texture. If you’re prepping ahead, chilling the batter overnight works wonders too.

Step 6: Bake & Garnish

Use an ice cream scoop to portion about ¼ cup of batter into each muffin cup. For a nice touch, sprinkle a few chocolate chips and rolled oats on top. Bake at 375°F for 18-20 minutes until a toothpick inserted comes out clean or with just a few crumbs.

Step 7: Cool & Enjoy

Let the muffins cool in the pan for about 1-2 minutes, then transfer to a wire rack. Enjoy warm or at room temperature—they'll keep you coming back for more!

Top Tip

I’ve found a few little tricks really take these Gluten-Free Pumpkin Chocolate Chip Muffins Recipe from good to great. Having baked these multiple times, I wanted to share the nuggets I rely on most.

Let the Batter Rest: Even 30 minutes makes a big difference in the muffin’s fluffiness and crumb structure—don’t skip this if you can help it.
Use an Ice Cream Scoop: It helps portion the batter evenly, so the muffins bake uniformly and look professional without the guesswork.
Don’t Overmix: Stir just until combined to avoid tough muffins; a few lumps in the batter are absolutely fine.
Choose Quality Pumpkin Puree: Avoid pie filling or canned pumpkin with spices—unsweetened pumpkin puree is key for flavor control and texture.

How to Serve Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

pumpkin chocolate chip muffins - Serving Suggestion

Garnishes

When I’m feeling fancy, I’ll dust a little powdered sugar or a light drizzle of maple glaze over these muffins. Sometimes, I just add extra chocolate chips on top before baking because who can resist that?

Side Dishes

These are fantastic on their own but pair beautifully with a cup of chai or hot coffee. For brunch, I like serving them alongside fresh fruit or a dollop of Greek yogurt to balance their sweetness and add creaminess.

Creative Ways to Present

For holiday gatherings, I’ve placed these muffins in a rustic basket lined with a cozy linen napkin and decorated with little pumpkin-shaped picks—always a hit! You can also wrap individual muffins in parchment for gift-giving or a grab-and-go breakfast.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to two days. They stay nice and moist but I always find they’re best on the first day. If you want to stretch them longer, freezing is your best bet.

Freezing

These muffins freeze beautifully. I wrap them individually in plastic wrap and pop them in a freezer-safe bag. When I’m ready for a snack, I grab one or two, and they thaw quickly on the counter or in the microwave.

Reheating

For reheating, I usually zap them in the microwave for about 20 seconds to revive their warmth and soften the chocolate chips. You can also warm them gently in a toaster oven for a few minutes if you prefer.

Frequently Asked Questions:

Can I use regular flour instead of gluten-free flour for this recipe?

Absolutely! If you don’t need a gluten-free option, you can substitute with regular all-purpose flour using the same measurement. The texture might be slightly different but will still be delicious.

What makes the pumpkin puree important here? Can I substitute it?

The pumpkin puree is essential for moisture, richness, and that classic autumn flavor. Avoid using pumpkin pie filling since it contains spices and sweeteners. If you don’t have pumpkin, unsweetened pureed butternut squash or sweet potato can work as substitutes.

Why should I let the batter rest before baking?

Letting the batter rest between 30 to 60 minutes helps hydrate the gluten-free flour and oats which improves the texture, making the muffins lighter and fluffier. It’s a small step that’s worth the wait for better results.

Can I make mini muffins with this recipe?

Definitely! Just reduce the baking time to about 12-15 minutes and keep an eye on them. Using a mini muffin tin is a great way to make snack-sized portions that are perfect for lunchboxes or parties.

Final Thoughts

This Gluten-Free Pumpkin Chocolate Chip Muffins Recipe has become a staple in my kitchen during fall and beyond. They’re easy enough to whip up on a weeknight but special enough for guests or celebrations. I hope you enjoy baking and sharing them as much as I do—there’s a comfort in every bite that’s hard to beat.