Delicious healthy gluten and dairy free pumpkin muffins made with whole grain oat flour, pumpkin puree, sweet chocolate chips, and tons of cozy pumpkin pie spice. They’re incredibly moist, naturally sweetened with pure maple syrup, and full of warm fall flavors. This is sure to be your new favorite pumpkin muffin recipe!

These healthy pumpkin muffins are everything you could want in a muffin and more! They’re simple to make, perfectly moist, studded with rich chocolate chips, packed with whole grains, and loaded with all the cozy fall flavors. They’re the perfect breakfast or anytime snack your whole family will love.

what you’ll need to make these healthy gluten free pumpkin chocolate chip muffins

(links below are the gluten free & celiac safe products I used in this recipe)

how to make homemade oat flour

You can easily make your own homemade gluten free oat flour by simply placing gluten free rolled oats into a blender and blending until they’re smooth and resemble a fine flour.
For this recipe we are using 1 cup gluten free rolled oats to make ¾ cup gluten free oat flour.

tips + tricks for the perfect pumpkin chocolate chip muffins

Make sure your eggs and milk are at room temperature. This will ensure the coconut oil doesn’t coagulate and cause your batter to be lumpy.
Do not over-mix the batter. If you do, you’ll end up with muffins that are dense.

more delicious gluten free pumpkin recipes you’re sure to love!

If you make these Healthy Gluten Free Pumpkin Chocolate Chip Muffins, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

This post is in partnership with Bakery On Main.

Healthy Gluten Free Pumpkin Chocolate Chip Muffins

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Author: Emily Chave
Diet: Gluten Free

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Description

Ingredients

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(links below are the gluten free & celiac safe products I used in this recipe)

2 eggs, room temperature
¼ cup unsweetened almond milk, room temperature (or any milk you prefer)
1 ½ cups pumpkin puree
½ cup pure maple syrup
¼ cup refined coconut oil, melted and cooled
1 teaspoon pure vanilla extract
1 cup gluten free rolled oats
1 cup gluten free 1:1 flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 ¼ teaspoons cinnamon
1 ¼ teaspoons pumpkin pie spice
½ cup semisweet chocolate chips, plus 2 tablespoons for tops of muffins

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Instructions

step 1

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners, set aside.

step 2

Place one cup of rolled oats into a blender and blend until smooth and resembles flour. After blending, measure out ¾ cup oat flour. Store any remaining oat flour in an airtight container for up to 3 months.

step 3

In a large bowl, whisk together ¾ cup oat flour, gluten free flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

step 4

In a separate large bowl, mix together eggs, milk, pumpkin puree, maple syrup, coconut oil, and vanilla extract until smooth.

step 5

Add flour mixture to wet ingredients and mix until just combined. Fold in ½ cup chocolate chips.

step 6

Divide batter evenly between muffin liners. Sprinkle the top of each muffin with a few chocolate chips. Bake for 28 to 32 minutes or until a toothpick inserted in the center of the muffins comes out clean or with just a few crumbs attached. Let muffins cool in pan for 5 minutes, then remove and place on a wire rack to cool completely.

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