Gluten-Free Pumpkin Chocolate Chip Muffins (Dairy-Free)

Moist, tender and fluffy, these gluten-free pumpkin chocolate chip muffins are the perfect fall snack – a warm baked good filled with pumpkin, spices and plenty of chocolate! Go bake a batch today. Dairy-free too.

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Amazing Pumpkin and Chocolate Chip Muffins for Fall

Fall is almost here, and these gluten-free pumpkin chocolate chip muffins combine the best of fall flavors with rich, melty chocolate chips, creating an indulgent treat that’s perfect for autumn.

If you love pumpkin as much as we do, these chocolate chip pumpkin muffins are going to be on rotation the entire fall season long!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these gluten-free pumpkin chocolate muffins are easily accessible at the local grocery store.
• Easy to Make: While there are a couple of steps, making a batch of these gluten-free muffins is uncomplicated, and comes together in under 1 hour!
• Totally Gluten-Free & Dairy-Free: The best part is that this healthy pumpkin chocolate chip muffins are 100% gluten-free and dairy-free, which means that even those without Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these gluten-free pumpkin chocolate chip muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Pumpkin Puree: You can use either storebought pumpkin puree or make your own homemade pumpkin puree. Note that pumpkin puree is NOT the same as pumpkin pie filling.
• Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular plain yogurt instead.
• Oil: I usually use sunflower oil, but feel free to use another vegetable oil that you prefer instead (such as canola oil, avocado oil, olive oil, etc).
• Sugar: I used a mix of both white and brown sugars. Alternatively, you can also swap out the white sugar for cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar replacement that is zero glycemic index).
• Eggs: The eggs are necessary to bind the ingredients together, so make sure to include them in.
• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Spices: I used a mix of ground cinnamon, ground nutmeg, and ground ginger. Alternatively, you can replace these spices with 2 teaspoons of pumpkin pie spice directly.
• Vanilla Extract: I like adding vanilla extract to add extra flavor (it’s optional, but I recommend adding it in).
• Leavening Agents: Baking powder and baking soda are the leavening agents used to help the muffin batter rise. Alternatively, you can also replace the baking soda with another 1 teaspoon of baking powder instead (i.e. using 2 teaspoons of baking powder in total).
• Chocolate: I used dairy-free chocolate and dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.
• Pumpkin Seeds: I like adding pumpkin seeds for extra crunch and color, but that’s optional.

How to Make Gluten-Free Pumpkin Chocolate Chips Muffins:

Combine Wet Ingredients and Sugar: In a large mixing bowl, whisk together the pumpkin puree, white sugar, brown sugar, vegetable oil, yogurt, eggs, and vanilla extract until smooth.

Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum, baking powder, baking soda, and salt. Mix just until combined, without overmixing.

Dish by Dish Tips:

• Topping Ideas: Instead of pumpkin seeds, you can also try topping the batter with shredded coconut, rolled oats, or a pinch of cinnamon sugar.
• Mix-Ins: Mix chopped nuts, such as pecans or walnuts, into the batter for texture.
• Use Cocoa Powder: Instead of melted chocolate, mix 2 tablespoons of cocoa powder into the batter.
• Make Mini Muffins or Jumbo Muffins: This recipe makes 12 regular-sized muffins. But you can also use a mini muffin pan to make 24 mini muffins (bake at 350F for 15 to 20 mins), or use a jumbo pan to make 6 jumbo muffins (bake at 350F for 40 to 45 minutes).
• Storing: To store, place the cooled pumpkin and chocolate chip muffins in an airtight container and store in the refrigerator for up to 3 days. Reheat the refrigerated muffins slightly before eating.
• Freezing: To freeze, place the cooled muffins in a freezer-safe container or freezer bag, or wrap in plastic wrap and freeze for up to 2 months. Heat up the frozen muffins in the oven until warm before eating.

Gluten-Free Pumpkin Desserts to Love:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Gluten-Free Pumpkin Scones (Dairy-Free)
• Chewy Pumpkin Cookies (Gluten-Free, Dairy-Free)
• Easy Pumpkin Waffles (Gluten-Free, Dairy-Free)

Other Gluten-Free Muffins to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Pumpkin Chocolate Chip Muffins (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

Moist, tender and fluffy, these gluten-free pumpkin chocolate chip muffins are the perfect fall snack – a warm baked good filled with pumpkin, spices and plenty of chocolate! Go bake a batch today. Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup pumpkin puree
• 1/2 cup plain dairy-free yogurt
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 3/4 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped dairy-free chocolate
• 1/2 cup dairy-free chocolate chips
• Pumpkin seeds (pepitas), for topping

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C) and line a regular muffin pan with paper muffin liners.
2. Combine Wet Ingredients and Sugar: In a large bowl, whisk together the pumpkin puree, white sugar, brown sugar, vegetable oil, yogurt, eggs, and vanilla extract until smooth.
3. Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum, baking powder, baking soda, and salt. Mix just until combined, without overmixing.
4. Prepare Chocolate Batter: Melt ⅓ cup of the chopped dairy-free chocolate and mix it into one half of the batter until the batter is smooth.
5. Prepare Spiced Pumpkin Batter: To the other half, add the ginger, cinnamon, nutmeg, the remaining chopped chocolate, and the chocolate chips. Stir to combine.
6. Pour Batter into Muffin Cups: Pour alternating portions of each batter into the cavities of the muffin pan. Use a toothpick or skewer to gently swirl the batter and create a marbled effect.
7. Sprinkle and Bake: Sprinkle the tops with pumpkin seeds and additional chocolate chips if desired.
8. Bake Until Ready: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let Cool Before Enjoying: Let the muffins cool completely on a wire rack before eating.

Notes

Pumpkin Puree: You can use either storebought pumpkin puree or make your own homemade pumpkin puree. Note that pumpkin puree is NOT the same as pumpkin pie filling.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular plain yogurt instead.

Oil: I usually use sunflower oil, but feel free to use another vegetable oil that you prefer instead (such as canola oil, avocado oil, olive oil, etc).

Sugar: I used a mix of both white and brown sugars. Alternatively, you can also swap out the white sugar for cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar replacement that is zero glycemic index).

Eggs: The eggs are necessary to bind the ingredients together, so make sure to include them in.

Spices: I used a mix of ground cinnamon, ground nutmeg, and ground ginger. Alternatively, you can replace these spices with 2 teaspoons of pumpkin pie spice directly.

Vanilla Extract: I like adding vanilla extract to add extra flavor (it’s optional, but I recommend adding it in).

Leavening Agents: Baking powder and baking soda are the leavening agents used to help the muffin batter rise. Alternatively, you can also replace the baking soda with another 1 teaspoon of baking powder instead (i.e. using 2 teaspoons of baking powder in total).

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Pumpkin Seeds: I like adding pumpkin seeds for extra crunch and color, but that’s optional.

Storing: To store, place the cooled pumpkin and chocolate chip muffins in an airtight container and store in the refrigerator for up to 3 days. Reheat the refrigerated muffins slightly before eating.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Muffins
• Method: Baking
• Cuisine: American