Gluten-Free Pumpkin Chocolate Chip Muffins

Pumpkin spice season is here! These Gluten-Free Pumpkin Chocolate Chip Muffins are the perfect snack or grab-and-go breakfast for fall or anytime of year.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

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It seems like everywhere you turn these days, there’s pumpkin spice treats in the bakeries, stores and coffee shops. You can easily whip up a batch of these Gluten-Free Pumpkin Muffins that are perfectly spiced with chocolate chips (or not).

An Easy Breakfast or Snack

Enjoy these muffins for breakfast, as a snack, or anytime of the day when you’re craving a sweet treat. They’re delicious with a dollop of cream cheese and a cup of coffee or tea.

Make an extra batch to bring to school or parties, or even freeze to enjoy later.

How to Make These Pumpkin Muffins – Step by Step

1. Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey, pumpkin pie spice and cinnamon. Set aside.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

3. In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

4. Fold chocolate chips into the batter.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

5. Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

6. Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

Can You Freeze Pumpkin Muffins?

Yes, these can go in the freezer – just store them in a ziploc freezer bag. They should keep for about two months. You even freeze these gluten free pumpkin muffins in batches, so you can pull them out of the freezer and pop them in the microwave when you get to work.

How Long do Gluten Free Pumpkin Muffins Last?

Gluten free pumpkin muffins will last on the counter for 3-4 days, and longer in the refrigerator.

Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

Can I Use Pumpkin Pie Filling?

Stick with canned pumpkin, which is simply cooked, pureed pumpkin. There are no spices or sweeteners added.

Pumpkin pie filling, on the other hand, has added spices like cinnamon and clove, and has been sweetened.

Can I Omit the Chocolate Chips?

Yes, you can skip the chocolate chips without modifying the recipe at all and the pumpkin muffins will still be delicious.

You can even swap them out with milk chocolate chips, white chocolate chips, or add in 1/2 cup cup of chopped nuts (like walnuts or pecans).

Top Tips for These Muffins

  • For uniformed sized muffins, use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Use canned pumpkin rather than pumpkin pie filling.
  • Use a cooling rack to help the muffins cool faster.
  • Do not leave your muffins to cool in the pan or you may get soggy bottoms.

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Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

Gluten-Free Pumpkin Muffins

Don’t Mess With Mama
Pumpkin spice season is here! These Gluten-Free Pumpkin Chocolate Chip Muffins are delicious fresh out of the oven with a cup of coffee as a snack or grab-and-go breakfast.
5 from 52 votes
Prep Time 5 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Course baking
Cuisine American
Servings 12 muffins
Calories 284 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Muffin pan
  • Cooling rack
  • Non-stick cooking spray

Ingredients
  

Instructions
 

  • Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey, pumpkin pie spice and cinnamon. Set aside.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama
  • In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama
  • Fold chocolate chips into the batter.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama
  • Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama
  • Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
    Gluten-Free Pumpkin Chocolate Chip Muffins - Don't Mess with Mama

Nutrition

Calories: 284kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 42mgSodium: 261mgPotassium: 285mgFiber: 5gSugar: 21gVitamin A: 4458IUVitamin C: 4mgCalcium: 61mgIron: 2mg
Keyword gluten-free pumpkin muffins, pumpkin chocolate chip pumpkins, pumpkin muffins
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12 Comments

  1. 5 stars
    These turned out great! I made them exactly as instructed and the result was a muffin with perfect texture that was super moist and excellent, well balanced flavors! Really good both with a cup of coffee/tea or as a dessert. Will make again!