Gluten-FreeNo. 5678 · The 2026 edition
Gluten Free Pumpkin Muffins
Moist and fluffy gluten-free pumpkin muffins loaded with chocolate chips – perfect for fall baking!
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These gluten-free pumpkin muffins are made with oat and coconut flours, sweetened with maple syrup, and packed with vegan chocolate chunks. The batter comes together quickly and bakes in under 20 minutes. Enjoy them as a cozy breakfast treat or snack.
Ingredients
Directions
- In a large bowl, combine the oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice. Stir with a whisk until well mixed.
- In a separate bowl, whisk together the pumpkin puree, dairy free milk, vanilla extract, eggs, and maple syrup until smooth.
- Pour the dry mixture into the wet mixture. Use a rubber spatula to fold gently until no streaks remain; be careful not to overmix.
- Gently fold in the vegan chocolate chips or chunks.
- Line a muffin tin with parchment paper liners (this prevents sticking).
- Divide the batter evenly among the muffin cups.
- Sprinkle extra chocolate chunks on top of each muffin.
- Bake in a preheated oven at 425°F for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Per serving
- 8.0 fat g
- 33.0 carbs g
- 17.0 sugar g
- 217.0 calories
- 5.0 protein g
More photos
Photos hosted by buildyourbite.com.
