Name: Gluten Free Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14-16 muffins
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling!); 1/2 cup dairy free yogurt (I use SO Delicious Dairy Free Unsweetened Vanilla Coconutmilk Yogurt Alternative); 1/4 cup pure maple syrup; 2 eggs; 2 teaspoons pure vanilla extract; 3 tablespoons melted coconut oil; 1/4 cup coconut sugar; 1 cup gluten free flour mix (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour); 1/2 cup oat flour (I just use GF old fashioned oats blended up in my blender *see post); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 2/3 cup mini or regular dark chocolate chips *see notes

These easy and healthy Gluten Free Pumpkin Muffins are the perfect fall treat! They are made in one bowl, take less than 30 minutes and are dairy-free and naturally sweetened with maple syrup!

In all honestly, pumpkin is not my first go-to flavor when the fall season hits. Usually I’m on team apple, however these gluten free pumpkin muffins have completely taken over first spot in my fall “must-bake” list! The warm fall spices with the maple syrup, pumpkin and dark chocolate are truly a magical combination.

My inspiration for these muffins came when we visited a local pumpkin patch last weekend with the kids. They had homemade pumpkin donuts at their local shop which were absolutely addictive. I mean the kind of addictive where you just keep going back and buying more. (Don’t tell anyone, but I may have eaten 4…or 5 all by myself). Since then I’ve been craving something pumpkin-y to fill that craving. And these gluten free pumpkin muffins with chocolate chips definitely fill that craving.

They are so easy to make, require minimal ingredients, are made in one bowl and take less than 30 minutes start to finish! My kids devour them so fast I usually have to double the batch if I want any for myself.

How to Make Gluten Free Pumpkin Muffins

The key to perfect texture when baking gluten free, is making sure to have a blend of flours and not too much starch in your flours. I like to balance my flour mix by adding a little “homemade” oat flour. Here are some tips and tricks for making perfect gluten free pumpkin muffins!

Make your own oat “flour” by blending up GF certified oats in your blender. The nice part about this is you have complete control over the texture, so if you like your muffins with a little more texture just blend most of the way, whereas if you like yours completely smooth you can blend till it is just like flour. I definitely prefer the “most but not all of the way” blended method. It adds just a tiny bit of texture that is wonderful in baked goods.

Use a blend of natural, unrefined sugars. I love using pure maple syrup in recipes in place of refined sugars, however it is a liquid which can alter the texture when baking. To compensate for this, I usually do a mix of maple syrup (liquid) and coconut sugar (solid). Coconut sugar definitely has a stronger flavor (which is why I don’t use it alone) but since it’s a solid it really helps with the texture when baking gluten, dairy and refined sugar free.

Allow muffins to cool completely before serving. I learned that these muffins taste good fresh out of the oven, but they taste AMAZING when they are allowed to cool completely. I’m talking about a good 1-3 hours…or more. Honestly I prefer them the next day. Why? The reason is when the muffins are hot, the pumpkin has not had time to set up and the texture of the muffin seams like it’s undercooked. At first I thought I needed to bake them longer. DON’T DO THIS. After a few hours of cooling, the muffins set up and the texture is absolutely perfect. Not to dry or moist – just right.

Favorite Gluten Free Pumpkin Muffin Add-Ins

Now I’m always a sucker for the classic chocolate and pumpkin combo, so I went with good old fashioned dark chocolate chips for this gluten free pumpkin muffin recipe. (See recipe notes for recommendations on the best dairy-free and/or vegan and naturally sweetened chocolate chip brands I use). However, there really are so many wonderful options for mix-in’s with these muffins. Here are some of my favorites:

Seeds: pepitas, sunflower seeds, etc.
Nuts: walnuts, pecans, etc.
Fruit: apples, dried cranberries, etc.
Cream cheese swirl (use Kit Hill for dairy free-option).
Maple cream cheese drizzle aka cream cheese mixed with maple syrup. (again use Kit Hill for dairy-free option)

Looking for More Yummy Fall Recipes? Check out these!

I really hope you love these gluten free pumpkin muffins as much as I do! If you make them don’t forget to leave a comment below or take a picture and share it on Instagram using #thesaucyfig.

Also, If you have any recommendations for other pumpkin or fall recipes please comment and let me know below! If I don’t get to it this season, there’s always next year!