These gluten-free pumpkin chocolate chip muffins are soft, tender, and just sweet enough to satisfy a craving without tipping into dessert territory. Even better, they’re made in the blender, which means fewer dishes and a batch of muffins that come together in minutes.
If you’re looking for a fall snack that feels indulgent but is secretly wholesome, this is the recipe you’ll want to bookmark. Perfect for kids’ lunchboxes, cozy afternoon coffee breaks, or a healthier Halloween alternative, these muffins strike the balance of comfort and nutrition beautifully.
Why These Pumpkin Muffins Are a Must-Bake
Pumpkin muffins are everywhere in the fall, but this recipe stands out for a few reasons. First, it’s completely gluten-free thanks to oats replacing regular flour. By blending rolled oats into flour, you get a nutrient-dense base with fiber, protein, and whole grain goodness.
Second, the recipe is made entirely in a blender. No need for multiple mixing bowls, electric beaters, or a mountain of dirty utensils. Just toss everything in, blitz until smooth, and fold in chocolate chips for the perfect texture.
Lastly, these muffins use better-for-you ingredients like coconut sugar, almond milk, and pumpkin puree. The natural sweetness of pumpkin means you don’t need much added sugar, and the chocolate chips add just enough decadence without going overboard.
Key Ingredients and Why They Work
Every element in these muffins plays an important role in creating that moist, tender crumb and balanced flavor. Here’s what makes each ingredient special:
Rolled oats – Instead of wheat flour, oats are blended into oat flour. They lend a hearty structure and naturally gluten-free base, while also boosting fiber and keeping the muffins satisfying.
Pumpkin purée – Beyond its seasonal flavor, pumpkin adds moisture and richness, acting almost like a fat replacer. It keeps the muffins soft without needing tons of oil.
Eggs – These help bind everything together and give structure. They also add a bit of protein, making the muffins more filling.
Coconut sugar – A more natural sweetener with a slight caramel flavor that pairs beautifully with pumpkin and chocolate.
Ghee or coconut oil – Both bring richness and help create that tender, bakery-style texture. Coconut oil gives a faint tropical note, while ghee keeps the flavor buttery.
Almond milk – A dairy-free option that keeps the batter light while providing moisture. You could substitute another plant-based milk if you prefer.
Spices – Cinnamon (and optionally nutmeg or ginger) enhances the pumpkin flavor and gives that classic fall warmth.
Chocolate chips – The star of indulgence. Semi-sweet chocolate chips balance sweetness and melt into gooey pockets of flavor throughout each bite.
Step-by-Step Guide to the Perfect Muffins
The beauty of this recipe is how straightforward it is. Even if you’re new to baking, you’ll find it nearly foolproof.
Start by preheating your oven so it’s ready to go. Then, place your rolled oats into the blender and pulse until you have a fine flour. This step ensures the muffins have a smooth texture instead of being overly coarse.
Next, add pumpkin puree, eggs, almond milk, melted ghee or coconut oil, vanilla extract, coconut sugar, baking powder, and cinnamon. Blend everything until the batter is silky and well-combined.
Once the batter is smooth, gently stir in chocolate chips using a spatula. You don’t want to blend these in, as they’ll break apart or sink to the bottom.
Pour the batter into a prepared muffin tin, filling each cup about three-quarters full. If you want a bakery-style finish, sprinkle extra chocolate chunks on top before baking. Bake until the muffins are golden, set, and a toothpick inserted comes out mostly clean (a little melted chocolate is fine).
Let the muffins cool slightly before removing them from the pan. The aroma alone will make it hard to wait, but giving them 5–10 minutes helps them firm up perfectly.
Texture and Flavor You’ll Love
These muffins strike the perfect balance: soft and fluffy without being crumbly, and moist without turning dense. The oat flour gives them a hearty structure, while pumpkin ensures they never feel dry. Each bite has a warm cinnamon-spiced backdrop, accented with rich, melty chocolate.
Unlike store-bought pumpkin muffins, which often rely on refined flour and sugar, this homemade version feels lighter yet still indulgent. They’re sweet enough for dessert but wholesome enough for breakfast.
Variations to Try
Once you’ve mastered the base recipe, you can easily customize it to your taste:
- Nutty crunch: Stir in chopped pecans or walnuts for added texture.
- Spice it up: Add nutmeg, cloves, or pumpkin pie spice for a bolder flavor profile.
- Dairy-free twist: Stick with coconut oil and dairy-free chocolate chips to make the muffins fully dairy-free.
- Protein boost: Mix in a scoop of vanilla protein powder (you may need a splash more almond milk to balance the batter).
- Mini muffins: Bake in a mini muffin tin for bite-sized treats perfect for kids’ snacks.
How to Store and Freeze
These muffins stay moist for days, making them a great make-ahead option. Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
They also freeze beautifully. Let them cool completely, then place in a freezer-safe bag or container. When you’re ready to enjoy, simply microwave for 20–30 seconds or let thaw at room temperature. This makes them a perfect grab-and-go snack or breakfast.
Tips for Success
Blending oats into flour is simple, but make sure you don’t leave them too coarse. The finer the blend, the lighter your muffins will be.
Don’t overbake—pumpkin keeps these muffins moist, but leaving them in the oven too long can dry them out. Check with a toothpick around the 20-minute mark.
If you want domed, bakery-style muffin tops, fill your muffin cups almost to the top and start with a hotter oven (about 375°F) for the first 5 minutes, then reduce to 350°F to finish baking.
Why Kids (and Adults) Love These Muffins
Pumpkin can be a tricky sell for kids, but once you add chocolate chips, it’s a different story. The natural sweetness of pumpkin blends seamlessly with chocolate, making these muffins taste more like a treat than a healthy snack. Parents appreciate that they’re packed with fiber, nutrients, and less sugar than traditional baked goods. Kids just know they’re delicious.
For adults, these muffins pair beautifully with morning coffee or tea. They’re also perfect for potlucks, brunch tables, or as a seasonal bake to share with neighbors.
Frequently Asked Questions
Can I make these muffins vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use coconut oil, and opt for dairy-free chocolate chips.
Do I need a high-powered blender?
A standard blender works fine, though a high-speed one will produce a finer oat flour. If your blender struggles, you can grind oats into flour first using a food processor.
Can I use canned pumpkin pie filling instead of puree?
No. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the recipe. Stick with pure pumpkin puree for best results.
What’s the best way to reheat frozen muffins?
Microwave for 20–30 seconds or warm in the oven at 300°F for about 8 minutes.
Can I substitute oats with another flour?
You could try almond flour, though the texture will be more delicate. If you’re not avoiding gluten, whole wheat flour works too, but you may need to adjust liquid amounts.
Gluten-Free Pumpkin Chocolate Chip Muffins
Ingredients
Muffin Batter
- 2 cups rolled oats
- 2 eggs
- 0.5 cup almond milk
- 0.25 cup ghee or coconut oil melted
- 15 oz pumpkin purée 1 standard can
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 0.33 cup coconut sugar
- 1 tsp baking powder
- 0.33 cup semi-sweet chocolate chips
Topping
- semi-sweet chocolate chunks optional, for topping
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin pan.
- Place the rolled oats in a blender and pulse until they turn into a fine flour-like consistency.
- Add pumpkin purée, eggs, almond milk, melted ghee or coconut oil, vanilla extract, coconut sugar, baking powder, and cinnamon to the blender. Blend until smooth.
- Remove the blender jar from the base and fold in the chocolate chips gently with a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top with optional chocolate chunks if desired.
- Bake for 20–23 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a little melted chocolate is fine).
- Allow muffins to cool in the pan for 5–10 minutes before removing. Enjoy warm or at room temperature.
Notes
- For vegan muffins, substitute the eggs with flax eggs and use dairy-free chocolate chips.
- Do not substitute pumpkin purée with pumpkin pie filling, as it contains added sugar and spices.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Muffins can be frozen for up to 3 months. Reheat in the microwave for 20–30 seconds before serving.
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