Name: Gluten-Free Pumpkin Chocolate Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 so comforting about the aroma of freshly baked pumpkin combined with melty chocolate chips. This Gluten-Free Pumpkin Chocolate Muffins Recipe is my go-to when I want a cozy, moist treat that everyone can enjoy—without worrying about gluten. It’s easy, delicious, and feels like a warm hug in muffin form.

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 Muffins Recipe
Top Tip
How to Serve Gluten-Free Pumpkin Chocolate Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Pumpkin Chocolate Muffins Recipe

Why You'll Love This Recipe

I truly enjoy making this Gluten-Free Pumpkin Chocolate Muffins Recipe because it’s such a crowd-pleaser, even for friends who aren’t gluten-free. The muffins are moist, generously spiced, and have just the right amount of sweetness from the pumpkin and maple syrup. It’s a wonderful way to celebrate pumpkin season any day of the year.

Perfectly Moist Texture: Thanks to the pumpkin puree and a bit of oil, these muffins stay soft and moist for days.
Gluten-Free with No Compromise: The blend of gluten-free flour and rolled oats creates a fluffy, tender crumb that’s just as satisfying as traditional muffins.
Warm Fall Spice Blend: I love how cinnamon, ginger, and cloves bring out that cozy pumpkin flavor in every bite.
Quick and Easy to Make: With simple ingredients and straightforward steps, this recipe works even on busy mornings or for last-minute guests.

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

The ingredients for this Gluten-Free Pumpkin Chocolate Muffins Recipe come together to create a deep, layered flavor that's both comforting and indulgent, while the gluten-free components ensure everyone can enjoy them. Here’s a quick rundown of why each element is key.

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 Flour Blend: A measure-for-measure gluten-free flour keeps these muffins light and airy without the toughness that can come from some gluten-free flours.
Gluten-Free Rolled Oats: These add a lovely texture and a hint of nuttiness, plus they help with moisture retention.
Baking Powder & Baking Soda: Together they give the muffins their lift and fluffy crumb.
Warm Spices (Cinnamon, Ginger, Cloves): These spices amplify the pumpkin’s natural flavor and add a cozy fall vibe to the muffins.
Unsweetened Pumpkin Puree: The star ingredient that brings moisture, natural sweetness, and that classic pumpkin taste.
Orange Juice: A lovely twist that adds brightness and a touch of citrusy sweetness, balancing the spices perfectly.
Pure Maple Syrup: Adds just enough sweetness with a rich depth that refined sugars can’t match.
Avocado or Melted Coconut Oil: Healthy fats that keep the muffins tender and moist.
Eggs: Bind everything together while adding richness.
Semisweet Chocolate Chips: My favorite part—lots of melty chocolate in every bite, plus a nice touch of texture.

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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 love how easy it is to tailor this Gluten-Free Pumpkin Chocolate Muffins Recipe to fit your mood or pantry. You can tweak the spices, swap out oils, or add mix-ins for extra flavor and fun.

Add Nuts: I sometimes toss in chopped walnuts or pecans for crunch — it’s a game changer and makes the muffins even more satisfying.
Spice it up: Play around with cardamom or nutmeg if you want to mix up the usual spice blend. It’s fun to experiment!
Swap the Oil: I’ve used both avocado and coconut oil here; they each bring subtle differences — coconut adds a hint of tropical sweetness, avocado keeps it neutral.
Make Mini Muffins: Halve the batter portions for bite-size treats perfect for parties or lunchboxes.

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

Step 1: Prep and Preheat

The first thing I do is preheat the oven to 375°F and line my muffin tin with parchment liners. This little step saves so much clean-up and helps the muffins pop right out without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, I whisk together the gluten-free flour blend, gluten-free oats, baking powder, baking soda, salt, and the warming spices — cinnamon, ginger, and cloves. Whisking early helps evenly distribute the spices and leavening agents, which makes each muffin consistently delicious.

Step 3: Blend Wet Ingredients

Next, in a large bowl, combine the pumpkin puree, orange juice, maple syrup, avocado or coconut oil, and eggs. I whisk these until completely smooth and integrated. The orange juice might feel unusual at first, but I swear it brightens the pumpkin flavor like nothing else.

Step 4: Combine and Add Chocolate Chips

Slowly add the dry mix to the wet ingredients, stirring gently until the batter is mostly smooth — a few lumps are okay, as overmixing can make muffins tough. Then, fold in the chocolate chips so they’re distributed beautifully without overworking the batter.

Step 5: Let the Batter Rest (Optional but Worth it!)

If you have the time, I highly recommend letting the batter rest for 30 to 60 minutes before baking. This simple waiting period lets the gluten-free flour and oats hydrate fully, giving you fluffier, lighter muffins with better texture. Sometimes, I even chill the batter overnight if I prep the night before.

Step 6: Scoop, Garnish, and Bake

Using an ice cream scoop makes this part a breeze! I scoop about ¼ cup of batter into each muffin cup. For a pretty finishing touch, I sprinkle a few extra chocolate chips and a pinch of oats on top of each muffin before baking. Then, pop them in the oven for 18-20 minutes. You’re looking for a golden top and a toothpick that comes out mostly clean.

Step 7: Cool and Enjoy

Once out of the oven, I let the muffins cool in the tin for a couple of minutes before transferring them to a wire rack. This prevents sogginess and helps them set perfectly. Fresh is fantastic, but they’re almost as good the next day!

Top Tip

From my experience making these gluten-free pumpkin chocolate muffins countless times, I’ve learned a few tricks that really make a difference. These little pointers helped me nail the texture and flavor every single time, and I bet they’ll work wonders for you too.

Rest the Batter: Letting your batter rest isn’t just a fancy step — it hydrates the oats and flour, which makes the muffins fluffier and less dense.
Don’t Overmix: Stir just enough to combine ingredients; overmixing leads to tough muffins, especially with gluten-free flours.
Use Fresh Spices: Freshly ground cinnamon and ginger elevate flavors, so go for quality spices rather than old, dusty jars in the back of your pantry.
Check Doneness Early: Start checking muffins around 18 minutes — every oven is different, and you want to avoid overbaking, which dries them out.

How to Serve Gluten-Free Pumpkin Chocolate Muffins Recipe

Pumpkin Chocolate Muffins - Serving Suggestion

Garnishes

I like to keep garnishes simple and cozy—extra chocolate chips on top right before baking add that little melty surprise, and I occasionally sprinkle a handful of oats for rustic, textured charm. Sometimes, a light dusting of powdered sugar adds a festive touch if I'm serving guests.

Side Dishes

These muffins shine alongside a hot cup of coffee or chai tea—my personal favorite pairing. For brunch, they go well with a fresh fruit salad or a creamy yogurt bowl to balance the sweetness and spice. On chilly mornings, a side of scrambled eggs or avocado toast rounds out the meal.

Creative Ways to Present

For a fall gathering, I’ve arranged these muffins on a tiered stand with little bowls of pumpkin seeds and mini chocolate chips for guests to add. Another favorite was lining a rustic basket with a linen napkin and placing them with cinnamon sticks and little jars of homemade pumpkin butter for a cozy gift or dessert station.

Make Ahead and Storage

Storing Leftovers

Leftover muffins keep well for 1-2 days at room temperature in an airtight container, which is great for grabbing breakfast on-the-go. I recommend removing them from the muffin tin to cool completely then storing to avoid condensation making the bottoms soggy.

Freezing

I freeze my gluten-free pumpkin chocolate muffins all the time! After they cool completely, I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Frozen, they keep perfectly for up to two months, making them ready-to-go treats anytime.

Reheating

To reheat, I unwrap a frozen muffin and microwave it for about 20-30 seconds or warm it in a 325°F oven for 5-7 minutes. This restores that fresh-baked warmth and softness beautifully—no sogginess, just fluffy, melty chocolate goodness.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

You should use plain, unsweetened pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can throw off the flavor and texture of the muffins. The recipe relies on the natural pumpkin taste plus the spices you add separately.

Are these muffins suitable for vegans?

This particular recipe uses eggs and maple syrup, making it not vegan as written. However, you can try substituting the eggs with flax or chia egg replacers and use vegan chocolate chips to create a vegan-friendly version. The texture will be a bit different but still quite delicious.

Can I make this recipe nut-free?

Yes! This recipe doesn’t require any nuts. Just be sure that the gluten-free flour blend and oats you use are processed in a nut-free facility if you have allergies. You can also avoid adding nuts as a topping or mix-in to keep it nut-free.

How do I know when the muffins are fully baked?

Look for a golden-brown top and slightly springy texture when gently pressed. The best test is to insert a toothpick or thin skewer into the center of a muffin—if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.

Final Thoughts

Honestly, this Gluten-Free Pumpkin Chocolate Muffins Recipe has become a staple in my kitchen during the fall and beyond. I love how it bridges the gap between comfort food and allergy-friendly baking. I hope you enjoy making and sharing these muffins as much as I do—they’re a simple way to add a little sweetness and warmth to your day, no matter the season.