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Gluten-Free Pumpkin Chocolate Chip Muffins

These gluten-free pumpkin chocolate chip muffins are moist, tender, and packed with wholesome ingredients. Made with blended oats instead of flour, creamy pumpkin purée, and just the right touch of cinnamon spice, they are a healthier seasonal bake perfect for fall. Sweetened naturally and studded with melty chocolate chips, these easy blender muffins are a quick snack or breakfast the whole family will love. They’re kid-friendly, freezer-friendly, and come together in under 30 minutes, making them the ultimate autumn treat for busy days.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Course Breakfast, Snack, Dessert
Cuisine American
Servings 12 muffins
Calories 210 kcal

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.
Keyword gluten-free pumpkin muffins, healthy pumpkin chocolate chip muffins, oat flour muffins, blender muffins, fall baking recipes, easy pumpkin snack