Delicious and flavorful chocolate chip pumpkin muffins are gluten free, vegan, and allergy friendly!
What’s the first thing you think of when you think of fall and winter baking?
Cinnamon? Cookies? Pumpkin spice?
If the answer is pumpkin spice, then do I have a recipe for you!
These pumpkin chocolate chip muffins are delicious, easy to make, tender, and not gummy. You may have tried to bake pumpkin treats that are gluten free and vegan before and had an issue with texture. These muffins don’t have any issues – unless you count the issue of you eating them all when no one’s looking. ;)
The secret to the excellent texture here is letting the pumpkin work as the egg replacer – you’ll notice there are not any flax eggs included – and using a light gluten free flour blend. My favorite light gluten free blend is King Arthur Multi Purpose Gluten Free Flour. You’ll notice that this blend does not include any gums. It still works just fine, especially for these muffins. They hold together very well. You can try other flour blends as well, but some of the heavier blends, like Namaste Perfect Flour Blend may result in a bit of gumminess.
I love using chocolate chunks in this pumpkin muffin recipe, but you could also use dark chocolate chips or even white chocolate chips.
One little trick is to save time and bake a double batch, then freeze some of them to have on hand for a quick breakfast. Just reheat for about 20 seconds in the microwave, or take a few out the night before to thaw.
This chocolate chip pumpkin recipe also works well with spelt flour, or you could even use all-purpose flour if you don’t have any issues with wheat.
If you’re more of a cookie person, be sure to check out my recipe for pumpkin sandwich cookies filled with chocolate cream.
Chocolate Chip Pumpkin Muffins.
- ⅓ cup organic canola oil
- ½ teaspoon vanilla extract
- ¾ cup coconut sugar
- ¼ cup light brown sugar
- 1 ¼ cups gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- pinch nutmeg
- ¾ cup canned pumpkin
- ¾ cup dairy free chocolate chips
Preheat oven to 350 degrees. Line muffin tin with paper liners.
Place oil, pumpkin, sugar, and vanilla in a bowl and mix. Add flour, baking powder, baking soda, cinnamon, and salt.
Stir until combined. Add the dairy free chocolate chips and stir.
Fill cupcake liners two-thirds full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for a few minutes in the pan, then finish cooling on a wire rack.
Recipe adapted from Lil Sugar
made these and had to bake longer than 18 minutes, still like lava cake in the centre. what did I do wrong? I used your flour blend.
I’m sorry to hear that! Was it a standard size muffin pan?
These are so great!
I finally made these today! Nice flavor. I do notice though when using GF flour that the muffins turn out more dense. I used Bob’s Red Mill GF flour. The muffins didn’t really rise. Is this typical when you use GF flours? Thanks.
Gluten free muffins can be a little bit more dense – it does depend on the flour blend. Did you use the Bob’s 1-to-1 blend?
Hate to point out the obvious, but where is the vanilla measurement in this recipe? It’s in the instructions but no measurement is provided. Thanks!
Thanks for pointing that out! I fixed it.
These look yummy! I love the pumpkin chocolate chip combo. Great comfort food.
Yay!! I love pumpkin chocolate chip muffins! Hubby goes crazy over them. I should make them once more before fall is officially over. I have been loving baking with almond flour!
Yum! Anything with pumpkin and chocolate has to be good!!