Your fall baking list is now complete with the addition of these Gluten-Free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you’re really in for a treat!
The joy is in the pumpkin.
‘Tis the season for all the pumpkin goodies – pies, bars, smoothies, cookies, muffins and more. Cooking and baking with pumpkin brings me so much joy. I love this time of year, the flavor of pumpkin spice, the aroma of pumpkin goodies baking away in the oven – it’s simply the best. You know what also brings me joy? Sharing my favorite recipe creations with you so you can experience the joy, too. You’ll know exactly what I’m talking about when you sink your teeth into one of these soft, fluffy, Gluten-Free Pumpkin Chocolate Chip Muffins. Pure joy!
P.S. This recipe was not a planned share. Jess and I have our editorial calendar planned months in advance, but I couldn’t resist sharing this recipe with you as a bonus post for the week. Especially after I saw the gorgeous photos that were taken by Jess of Plays Well with Butter who helps us with about 50% of recipe photos. Girl’s got skills!
Soft, fluffy and made with less sugar, these Gluten-Free Pumpkin Chocolate Chip Muffins are calling your name!
I know you’re going to love this recipe. It’s very similar to our Gluten-Free Banana Chocolate Chip Muffins, which have become a reader favorite. In fact, this recipe was created when I wanted to make the banana muffins during a meal prep a couple weekends ago, but didn’t have any ripe bananas on hand so I grabbed my lonely can of pumpkin instead. Some of my best recipes are created on a whim and purely by accident, and I love when that happens.
These Gluten-Free Pumpkin Chocolate Chip Muffins are soft, tender, fluffy and studded to perfection with chocolate chips and pecans. They’re incredibly easy to make and perfect for weekend meal preps, adding to lunchboxes, breakfast on the go, afternoon snacking, serving at a party or gift giving to a new parent or heck, anyone who could use a little pick-me-up! You’ll also appreciate that they’re made with less sugar yet you’ll never know. They’re just so darn good!Your fall baking list is now complete with the addition of these Gluten-Free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you're really in for a treat! Click To Tweet
You bet my freezer has a nice stash of these Gluten-Free Pumpkin Chocolate Chip Muffins (along with our Gluten-Free Banana Chocolate Chip Muffins and Grain-Free Sweet Potato Banana Muffins). I’m slowly building up a good freezer supply of my favorite foods for when baby arrives in October. I can’t believe my due date is only about month away. Certainly excited, but of course a little nervous, too!
If you’re looking to stash some of these muffins away in your freezer for future enjoyment or maybe you have guest coming to visit soon, I definitely recommend doubling this recipe. You can never have too many muffins on hand in my opinion.
Are you ready to whip up a batch of these Gluten-Free Pumpkin Chocolate Chip Muffins?
Yes, me too! And while you’re at it, you could spread the joy by brewing up a pot of coffee and inviting a friend over for good company and conversations AND the most delicious pumpkin muffins!
I hope this recipe brings you so much joy! If you give it a try, we’d love to hear what you think in the comments below.
*For a nut-free option, simply omit the pecans.
- 1¼ cups gluten-free all-purpose flour (may substitute regular all-purpose flour) (*see recipe notes)
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 1/2 cup organic brown sugar (may sub coconut sugar)
- 2 whole eggs
- 1/4 cup oil (such as olive oil or avocado oil)
- 2 Tbsp. organic maple syrup
- 1 tsp. pure vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/3 cup chopped pecans (omit for nut-free)
- In a bowl, combine the flour, pumpkin pie spice, baking soda and salt. In a second bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla; mix well.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Fold in chocolate chips and pecans.
- Fill greased or paper-lined muffin wells ½ to ¾ full. A silicone muffin pan also works great.
- Bake at 375°F for 17-21 minutes or until toothpick inserted in the center comes out clean.
- Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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*For gluten-free all-purpose flour we like to use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour or King Arthur Measure-for-Measure Gluten-free flour. Note: Coconut flour will not work in this recipe as the ratio is not 1-to-1 when substituting.
- Serving Size: 1 muffin
- Calories: 215
- Fat: 11 g
- Sodium: 220 mg
- Carbohydrate: 30 g
- (Fiber: 2 g
- Sugar: 14 g)
- Protein: 3 g
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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