Quick & Easy Gluten Free Pumpkin Chocolate Chip Muffins

Quick & Easy Gluten Free Pumpkin Chocolate Chip Muffins

These moist and tender gluten free pumpkin chocolate chip muffins are made with simple pumpkin puree in the batter and plenty of pumpkin pie spice. A quick and easy muffin that celebrates the best of the season.

Quick and Easy Gluten Free Pumpkin Chocolate Chip Muffins

Ah, pumpkin season. I can’t stop myself from baking with pumpkin, both from a can and from a whole roasted pumpkin (who doesn’t love toasted pumpkin seeds?!), but it can be tricky. Pumpkin puree has quite a lot of moisture, and its pumpkin flavor is not really as intense as you might think. My usual solution is to begin by making a batch of homemade gluten free pumpkin butter, as this time of year I always have some in the refrigerator.

But I also wanted the ease of simple gluten free pumpkin chocolate chip muffins that require no advance prep, and still have bright pumpkin flavor. (I am now giving thanks to my family for enduring batch after batch after batch of this and that pumpkin muffin over the past couple weeks 👏)

Quick and Easy Gluten Free Pumpkin Chocolate Chip Muffins, Step by Step

Since you know I’d never ever present a recipe to you that fell short of my goals, these simple gluten free pumpkin muffins have it all: ease of preparation (30 minutes start to finish), intense pumpkin flavor (the right balance of ingredients + a bit more pumpkin pie spice) & a moist and tender muffin lightly sweet muffin that’s perfect for breakfast or a snack. Check ✔️ check ✔️ check ✔️.

Quick and Easy Gluten Free Pumpkin Chocolate Chip Muffins

There’s just something about the classic combination of pumpkin and chocolate that gets me every time. 💕

Like this recipe?

Prep time: Cook time: Yield: 12 muffins


2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice*

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

4 ounces semi-sweet chocolate chips

6 tablespoons (84 g) unsalted butter, at room temperature

2/3 cup (163 g) pure pumpkin puree, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1/4 cup (2 fluid ounces) buttermilk, at room temperature

*Pumpkin Pie Spice: To make your own, in a small bowl, place 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/4 teaspoon freshly grated nutmeg. Mix to combine.


  • Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine well. Transfer about 1 teaspoon of the dry ingredients to a small bowl, add the chocolate chips and toss to coat. Set the chips aside. Create a well in the center of the dry ingredients in the large bowl and add the butter, pumpkin puree, eggs and buttermilk, mixing to until just combined after each addition. The batter will be thick but soft. Add all but about 1 tablespoon of the chocolate chips and the reserved dry ingredients to the batter, and mix until just evenly distributed throughout. Divide the batter among the prepared wells of the muffin tin and sprinkle the remaining few chips evenly over the tops of the batter in each well, pressing gently to help them adhere.

  • Place the muffins in the center of the preheated oven and bake until a toothpick inserted in the center of a muffin comes out with no more than a few moist crumbs attached (about 20 minutes). Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.



P.S. Did you know I have 4 published gluten free cookbooks? If you haven’t considered a purchase, I hope you will. They’re each a labor of love, and your support of the books keeps the blog going!

Comments are closed.

  • Michele Wray Khateri
    October 11, 2015 at 11:02 PM

    Made these today. They were fabulous! I ddin’t have buttermilk and used coconut milk instead. They were still delicious.

  • Donna
    October 7, 2015 at 8:24 AM

    Made these yesterday, delicious! I have to hide from my non GF family.

  • Carole
    October 5, 2015 at 5:30 PM

    Thank You for making it without the pumpkin butter because I always have a can of pumpkin around but not necessarily the pumpkin butter. Are candied cherries and candied pineapple gluten free ???

  • October 5, 2015 at 5:25 PM

    These look uber fluffy and delicious! Everything I want in a muffin!

  • Sam
    October 5, 2015 at 11:39 AM

    Can you substitute coconut milk or almond milk for buttermilk?

    • Kris
      October 11, 2015 at 11:01 AM

      I have successfully substituted coconut milk in a variety of recipes calling for buttermilk. Specifically great in waffles.

  • Sona Bran
    October 5, 2015 at 11:09 AM

    Hi Nicole, I wondered about oat flour and did not find a search button on your site. Could you speak to this flour?

    • Anneke
      October 5, 2015 at 1:30 PM

      I can jump in here! The search button is near the top. a magnifying glass next to the Books tab. For oat flour, Nicole suggests processing Certified GF oats in the blender to a flour consistency. That is what I have always done and it works great. Hope that helps!

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