Name: Gluten-Free Pumpkin Chocolate Chip Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 incredibly comforting about biting into a muffin that’s fluffy, packed with warm spices, and studded with melty chocolate chips. That’s exactly why I adore this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe—it brings all those cozy flavors together with a gluten-free twist that doesn’t sacrifice texture or taste.

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

Honestly, this recipe feels like autumn in every bite, and I can't get enough of how easy it is to whip up. If you’ve been hunting for gluten-free muffins that actually deliver on moistness and flavor, these pumpkin chocolate chip muffins will quickly become your go-to. I’m excited to share why they stand out.

Fluffy and moist texture: The combination of gluten-free flour and rolled oats gives these muffins a light, tender crumb that feels indulgent but wholesome.
Perfect balance of spice and sweetness: Pumpkin and warm spices like cinnamon and ginger mingle beautifully with the chocolate chips for a sweet-spicy combo that’s hard to resist.
Simple, wholesome ingredients: No weird fillers here—just pantry staples that you likely have on hand, plus pure pumpkin and maple syrup for natural sweetness.
Flexible batter resting time: I love that you can rest the batter for better texture or even prepare it the night before to save time in the morning.

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

Every ingredient in this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe serves a purpose, contributing to flavor, texture, or moisture. I always recommend using a measure-for-measure gluten-free flour blend you trust—that makes all the difference. Bonus points if your oats are certified gluten-free to keep things safe!

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 measure-for-measure flour: This acts as the base; I prefer blends with a mix of rice flour and tapioca starch for a tender crumb that doesn’t crumble.
Gluten-free rolled oats: Adds a subtle chew and whole-grain flavor, plus they help bind the batter without gluten.
Baking powder and baking soda: These leavening agents give the muffins their lift and softness.
Salt: Enhances all the flavors and balances the sweetness.
Ground cinnamon, ginger, and cloves: These warm spices create that inviting pumpkin-spice aroma we all love.
Unsweetened pumpkin puree: The star ingredient, adding moisture and a naturally rich pumpkin flavor without extra sugar.
Orange juice: Its acidity brightens the flavors and tenderizes the crumb.
Pure maple syrup: A natural sweetener that adds depth and complements the pumpkin and spices.
Avocado oil or melted coconut oil: Keeps muffins moist and adds a subtle richness—avocado oil is my go-to for a neutral taste.
Large eggs: Essential for structure and binding the batter together.
Semisweet chocolate chips: The delicious pockets of melted chocolate in every bite—never skimp on these!
Rolled oats (for garnish): Optional but adds a pretty rustic touch and slight crunch 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 like to switch things up depending on the season or my pantry stash. These muffins are pretty forgiving and easy to personalize, so don’t hesitate to make them your own!

Variation: Once, I swapped half the orange juice for freshly brewed chai tea, which added a lovely aromatic complexity that my family adored.
Dietary modifications: Use coconut oil instead of avocado oil if you prefer a hint of tropical flavor or have avocado oil sensitivity.
Add-ins: Stir in chopped walnuts or pecans for some crunch, or use dairy-free chocolate chips to keep this vegan-friendly (just swap eggs for flax eggs!).

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

Step 1: Prep and Mix the Dry Ingredients

First things first, I preheat my oven to 375°F and line a 12-cup metal muffin pan with parchment liners—this really helps the muffins release easily. Then, in a medium bowl, I whisk together the gluten-free flour, gluten-free rolled oats, baking powder, baking soda, salt, and all the warm spices. Whisking these together ensures the leavening and spices are evenly distributed throughout the batter, so every bite is perfectly spiced.

Step 2: Whisk Wet Ingredients Until Smooth

In a large bowl, I combine the pumpkin puree, orange juice, maple syrup, avocado oil, and eggs. Whisking until smooth is key here—no lumps allowed! This makes sure the pumpkin purees perfectly into the wet mix, and the syrup blends evenly for consistent sweetness.

Step 3: Bring Wet and Dry Together, Add Chocolate Chips

Next, I pour the dry ingredients into the wet mixture and gently fold them together until almost combined. Don't overmix here—just stir until you don’t see much dry flour. Overworking gluten-free batter can make muffins tough, so I stop once everything looks evenly moistened. Then, I stir in a full cup of chocolate chips. Those melty pockets are what really make this recipe shine.

Step 4: Letting the Batter Rest for the Best Texture

This is my favorite little secret. If you have 30 minutes to an hour, let the batter rest at room temperature before scooping. You can also refrigerate overnight if you want to bake first thing in the morning. This resting time hydrates the oats and flour, creating a fluffier, more tender muffin. It’s not mandatory, but trust me—it makes a noticeable difference.

Step 5: Scoop, Garnish, and Bake

I use a one-quarter cup ice cream scoop to evenly portion the batter into the muffins cups. For the presentation, I sprinkle a few extra chocolate chips and a pinch of rolled oats on top of each muffin—makes them look inviting and rustic. Then, they bake for 18 to 20 minutes at 375°F until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool Before Enjoying

Once out of the oven, I let the muffins cool in the pan for a couple of minutes to firm up before transferring them to a wire rack. This helps prevent sticking and keeps them from getting soggy on the bottom. From there, they’re ready to eat warm or store for later.

Top Tip

Over the years, I’ve realized a few small tweaks can take this Gluten-Free Pumpkin Chocolate Chip Muffins Recipe from good to outstanding—here are my personal nuggets of wisdom to make sure you nail them every time.

Batter resting is key: Don’t skip the resting time if you can—it hydrates the gluten-free flour and oats so your muffins stay moist and fluffy.
Don’t overmix: Fold gently until just combined to avoid dense muffins that are a common pitfall in gluten-free baking.
Use parchment liners: This makes cleanup easier and helps prevent the muffins from sticking to the pan.
Watch the baking time: Since ovens vary, check your muffins at 18 minutes to avoid overbaking, which can dry them out.

How to Serve Gluten-Free Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins - Serving Suggestion

Garnishes

I personally love to finish these muffins with a sprinkle of extra chocolate chips or a light dusting of powdered sugar for a touch of sweetness. Adding extra oats on top before baking not only looks homemade and inviting but gives a little texture contrast that I find really delightful.

Side Dishes

These muffins are fantastic with a hot cup of spiced coffee or chai latte on the side. For a more filling brunch, pair them with some scrambled eggs or a fresh mixed fruit salad to balance the richness.

Creative Ways to Present

For gatherings, I like arranging these muffins on a tiered dessert stand, garnished with fresh pumpkin pie spice dusted lightly over the top and little bowls of whipped cream and maple butter on the side. It adds a festive vibe that my friends rave about every fall!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for one to two days, which keeps them soft and fresh. If my kitchen’s warm, I sometimes pop them in the fridge for a bit longer, but that can dry them out slightly, so I’d recommend eating sooner rather than later.

Freezing

Freezing these muffins works wonderfully. I wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They keep beautifully for up to 2 months—perfect for having your pumpkin chocolate chip fix ready anytime.

Reheating

To warm up frozen muffins, I recommend letting them thaw at room temperature or microwaving for about 20-30 seconds. This brings back the soft texture and melty chocolate goodness. You can also pop them in a 350°F oven for 5-7 minutes if you prefer a lightly toasted muffin.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with unsweetened pumpkin puree rather than pumpkin pie filling because pie filling contains added sugars and spices which can throw off the flavor and texture balance of the muffins. Using puree gives you control over sweetness and keeps the muffins moist but not overly dense.

What gluten-free flour blend works best?

I recommend a measure-for-measure gluten-free all-purpose flour blend that contains a blend of rice flour, tapioca starch, and xanthan gum. Avoid blends heavy on chickpea or coconut flour as they can alter the texture. If your blend doesn’t contain xanthan gum, add ½ teaspoon for better structure.

Can I make these muffins vegan?

Yes! Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg, let sit until gelatinous). Use dairy-free chocolate chips and coconut oil or another plant-based oil to keep the muffin vegan and delicious.

How long do these muffins stay fresh?

At room temperature in an airtight container, they stay fresh for about 1-2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months, making sure to wrap them well to prevent freezer burn.

Final Thoughts

This Gluten-Free Pumpkin Chocolate Chip Muffins Recipe is close to my heart because it combines the nostalgic flavors of fall with gluten-free ingredients that actually work together beautifully. It’s a recipe I reach for when I want cozy comfort food that’s both approachable and satisfying. I can’t wait for you to try it and see just how delicious gluten-free baking can be—these muffins are sure to become a staple in your kitchen, just like they are in mine.