Gluten-FreeNo. 1526 · The 2026 edition
Gluten Free Pumpkin Muffins
Moist and fluffy gluten-free pumpkin muffins with rich chocolate chunks—perfect fall treat!
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These gluten-free pumpkin muffins use oat and coconut flours for a tender crumb, with pumpkin puree and maple syrup for natural sweetness. Fold in vegan chocolate chunks and bake at 425°F for a quick 14–17 minutes. Easy to make dairy-free and perfect for Halloween or autumn breakfasts.
Ingredients
Directions
- In a bowl, whisk together the gluten free oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice until well combined.
- In another bowl, whisk the canned pumpkin puree, dairy free milk, vanilla, eggs, and pure maple syrup until smooth.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until incorporated—do not overmix.
- Gently fold in 1 cup of vegan chocolate chips or chunks until evenly distributed.
- Line a muffin tin with parchment paper liners to prevent sticking.
- Divide the batter evenly among the lined muffin cups.
- Sprinkle the tops with additional chocolate chunks.
- Bake at 425°F for 14 to 17 minutes, until a toothpick inserted into the center comes out clean.
