These Gluten Free Pumpkin Muffins are light, loaded with chocolate chips and have a lovely mild pumpkin and cinnamon flavor! Jumbo, regular sized or as mini pumpkin muffins, they’re so easy to make (no mixer is needed) and whip up in under an hour! If that wasn't enough, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
These Gluten Free Pumpkin Muffins are so soft and have beautiful rounded tops, like they came from a bakery! They take no time to mix up (with just a whisk) and 29 minutes to bake the jumbos; you'll have beautiful pumpkin chocolate chip muffins before you know it!
For more muffin recipes, try my Bakery Style Chocolate Chip Muffins, my Vanilla Muffins, "Oreo" Muffins and my Gluten Free Chocolate Muffins.
Reasons to Love these Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light and airy!
- Rounded Domes- The domes are just like the ones on muffins from a bakery!
- Loaded with Chocolate Chips- Each bite of these chocolate chip pumpkin muffins is full of chocolate chips!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
- Autumn Flavors- The pumpkin and cinnamon flavors remind us of fall!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- The granulated sugar we use with the dry ingredients.
- Cinnamon- Brings out that pumpkin flavor!
- Light Brown Sugar- We mix it with the wet ingredients.
- Pure Pumpkin- Make sure to use only canned pure pumpkin, not pumpkin pie filling. I like Libby's brand.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give each muffin a chemical taste.
- Chocolate Chips- Make sure to use gluten free/nut free and vegan if you want these dairy free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (NOT tablespoons) vegetable oil.
For Other Muffin Sizes
- Regular: Bake at the same temperature for 20-22 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Use 1 cup of mini chocolate chips in the batter. Still sprinkle some extra mini chips on top. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched. Mine take 18 min in my oven. Makes 48 mini muffins.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Pumpkin Muffins
Here are the step by step instructions to make these easy pumpkin muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine.
Step 2: Mix the Wet Ingredients Minus the Milk
In a large bowl, using a whisk, mix together the light brown sugar, the pure pumpkin, the vegetable oil and the vanilla until combined. It will look chunky.
Step 3: Add in the Milk
Into the liquid ingredients, whisk in the milk until everything is emulsified and combined.
Step 4: Combine the Ingredients and Add the Chocolate Chips
Still using a whisk, slowly mix the liquid ingredients into the dry until just combined. If the mixture gets too thick, switch to a spatula.
Use a spatula to fold in the chocolate chips.
Step 5: Scoop the Batter and Sprinkle More Chocolate Chips
Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Step 6: Bake and Cool
Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.
Let the muffins cool in the pan for about 5-10 minutes.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
Typically, pumpkin pie spice is made up of: cinnamon, ginger, all spice, cloves and nutmeg.
Nutmeg is a seed and my son is allergic to seeds.
If you would like to use pumpkin pie spice, add in 1 ¼ teaspoons of the pumpkin pie spice in addition to the cinnamon that's already in the recipe.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
But I also have a Pumpkin Bread with Cream Cheese Frosting and it's made differently.
Once the muffins have cooled, individually wrap each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much. I would not store them in an airtight container as they may get wet on top due to the moisture from the pumpkin.
Once wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Other Pumpkin Recipes You'll Love
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📖 Recipe
Gluten Free Pumpkin Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 pinch kosher salt
- ¼ cup light brown sugar , packed
- ¾ cup pure pumpkin
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups milk
- 1.5 cups chocolate chips plus 3 tablespoons for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, the 1.5 teaspoons cinnamon and 1 pinch of kosher salt. Set aside.
- In a large bowl, using a whisk, mix together the ¼ cup light brown sugar, the ¾ cup pure pumpkin, the ⅓ cup plus 2 tablespoons vegetable oil and the 1 teaspoon vanilla until combined. It will look chunky.
- Into the liquid ingredients, whisk in the 1 ⅓ cups milk until everything is emulsified and combined.
- Still using a whisk, slowly mix the liquid ingredients into the dry until just combined. If the mixture gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the very top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are risen and springy when carefully touched.Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Beth Dawes
Delicious! I used King Arthur GF Baking flour. So good!
John
These muffins were so delicious! Thank you!