If there’s one recipe you’ll return to all season, these Gluten-Free Chocolate Chip Pumpkin Muffins are it. Soft and moist, filled with warm pumpkin spice and melty chocolate chips, they capture fall baking at its best.
This recipe uses simple pantry staples, is gluten-free, and bakes in under 30 minutes. Whether you’re making them for a cozy fall morning, packing school snacks, or looking for an afternoon treat, these muffins hit the spot every time.
Why You’ll Love This Chocolate Chip Pumpkin Muffin Recipe
- Gluten-Free but Moist + Fluffy – Pumpkin purée and applesauce keep these muffins tender and airy, not dry or crumbly.
- Naturally Sweetened – Coconut sugar with a touch of maple syrup provides gentle, balanced sweetness.
- Perfect Fall Flavors – Pumpkin spice and cinnamon paired with chocolate chips create a cozy, comforting flavor combo.
- Easy to Make – One bowl, no stand mixer required, and ready in less than 30 minutes.
If you enjoy pumpkin baking, be sure to try other fall favorites as well.
Ingredients You’ll Need
Ingredients for these easy pumpkin chocolate chip muffins:
- 1 can pumpkin purée (15 oz)
- 1 cup applesauce
- 2 large eggs
- 1½ cups 1-to-1 gluten-free all-purpose flour
- 3 tbsp maple syrup
- ½ cup coconut sugar
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 cup chocolate chips (use dairy-free chips if desired)
Tips for the Best Pumpkin Chocolate Chip Muffins
Don’t overmix: Stir until ingredients are just combined to keep muffins light and tender.
Use quality pumpkin: Choose 100% pure pumpkin purée, not pumpkin pie filling.
Customize: Swap chocolate chips for chopped walnuts, pecans, or dried cranberries.
Storage: Keep at room temperature for up to 3 days, refrigerate up to a week, or freeze for 2–3 months.
More Fall Recipes You’ll Love
- Apple Cider Punch — a cozy fall drink featuring apple cider with warming spices.
- Pumpkin Spice Protein Shake — a seasonal smoothie perfect after a workout.
- Apple Pie Protein Smoothie — an alternative fall smoothie with apple and spice flavors.
- Maple Pecan Sweet Potato Bread — warmly spiced and topped with glazed pecans.
- Baked Cinnamon Apples — apple slices tossed with cinnamon and coconut sugar, baked until tender.
Baked Gluten-Free Apple Cider Donuts
Pumpkin Walnut Bread
Chewy Chocolate Pecan Cookies
Salted Caramel Pumpkin Seeds
Pumpkin Chocolate Chip Muffins Recipe
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Ingredients
- 1 can pumpkin puree
- 1 cup applesauce
- 2 eggs
- 3 tbsp maple syrup
- 1 1/2 cups gluten-free all purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup chocolate chips
- 1/2 cup coconut sugar
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
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Mix the wet ingredients: In a large bowl, whisk pumpkin purée, applesauce, eggs, maple syrup, and coconut sugar until smooth.
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Combine dry ingredients: In a separate bowl, whisk together flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
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Fold together: Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
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Fold in chocolate chips: Reserve a few to sprinkle on top for a bakery-style finish.
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Bake: Divide batter among muffin cups, filling about 3/4 full. Bake 25–28 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and serve: Let the muffins cool slightly before serving. Enjoy warm or at room temperature.
Nutrition
Nutrition information is an approximation.
