Gluten Free Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins, adapted from talented gluten-free blogger and cookbook author Elana Amsterdam, are dense and extremely moist, with the perfect amount of seasonal pumpkin flavor. Adding the chocolate chips is optional, but highly recommended.

gluten-free pumpkin muffin

I baked these in this cute muffin tin I took home from the Frigidaire/Save the Children event (courtesy of Williams-Sonoma). If you are using a regular muffin tin, just keep in mind that these muffins don’t rise all that much, so you can fill the muffin cups almost to the top.

I made these pumpkin chocolate chip muffins twice: once with well-drained homemade pumpkin purée and once with organic canned pumpkin: there was little to no difference in taste/texture.

If you choose not to add the chocolate chips, you can drizzle a little extra maple syrup on top of the muffins before serving, if you like.

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Gluten Free Pumpkin Muffin
These pumpkin chocolate chip muffins are linked to Slightly Indulgent Tuesday and A Gluten Free Holiday.

More gluten-free pumpkin muffins:
@ Karina/Gluten Free Goddess
@ King Arthur Flour
@ Wildflower Morning Recipes

This post is linked to Happy Post-Pumpkin Recipes over at Family Fresh Cooking

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Recipe for Gluten Free Pumpkin Chocolate Chip Muffins

adapted from this recipe at Elana's Pantry
makes 10-12 standard-size muffins


  • *3 cups blanched almond flour
  • *1/2 teaspoon fine sea salt
  • *1 teaspoon baking soda
  • *2 teaspoons ground cinnamon
  • *4 tablespoons melted organic butter plus more for greasing the muffin pan (you could also use paper liners)
  • *2/3 cup pure maple syrup
  • *3 large eggs preferably organic and free-range
  • *1 cup well packed homemade pumpkin purée or canned organic pumpkin purée
  • *1 cup semi-sweet bittersweet or dark all-natural chocolate chips (I used Ghirardelli bittersweet/60%; I suggest Enjoy Life brand if you need the chocolate chips to be gluten-free)


  • 1. Combine almond flour, salt, baking soda, and cinnamon in a large bowl.
  • 2. In a blender or food processor, mix melted butter, maple syrup, eggs and pumpkin until very smooth.
  • 3. Stir wet ingredients into the dry ingredients, then fold in the chocolate chips.
  • 4. Grease muffin tins with additional melted butter.
  • 5. Scoop batter into muffin tins. They probably won't rise too much, so you can fill the tins almost to the top.
  • 6. Bake at 350° for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • 7. Allow to cool before serving.

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33 thoughts on “Gluten Free Pumpkin Chocolate Chip Muffins”

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  4. Does anyone know the nutritional information on these? I made them, my kids LOVED them. I’m trying to track my nutrition and was curious what the calorie count might be.

  5. These sound great! I love dense baked goods. :) And these are in definite need of some white chocolate. Pumpkin and white chocolate is one of my favorite combinations ever!

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  7. I just returned again to look at these muffins – they are GAWGEOUS!!!! And I read Wendy’s comment (Celiac in the House) and had to laugh out loud. I am SUCH a cookware floozy, and I’m so fickle. I always totally love the latest one I bought!

  8. Don’t tempt me with more cute baking pans. I am such a cookware floozy and don’t need one more cute shape for baking. Those muffins look delicious.

  9. I am a new convert to almond flour. I’ve used it here and there over the last few years, but lately have been inviting it to have a more prominent place in my gluten free baking. My most recent blog post was for biscuits ( with almond flour being the star of the show. I used other flours/starches in the recipe, but the almond flour was front and center. Like I said, I am a new convert!

  10. Thank you for sharing! I’m bookmarking these for my gluten intolerant friend. I love those muffin tins…I need to get my hands on some. Thanks for sharing. Pumpkin and chocolate is a match made in heaven.

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  12. I hadn’t realized until recently that gluten-free eating was your strong personal preference. And I’m learning so much from you on this, particularly as it relates to delicious uses for ingredients that routinely I see in stores — almond flour, hazelnut flour, etc. — but don’t have experience with and don’t feel confident about using on my own. This wonderful recipe looks to be an excellent one for me to follow your lead on. And I love the sound of the maple syrup option. Thanks, Winnie!

  13. What a cute muffin tin! Looks like it’s perfect for muffins that don’t rise much. I do eat gluten but these look tempting nonetheless!

  14. Hi Winnie,
    I don’t have any gluten-free flour in the house right now but I really want to make these for breakfast. Do you think I could sub white whole wheat flour?

    • I don’t know why not (I do the reverse sub. all the time)…but don’t be mad at me if something goes wrong ;)

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