Gluten-free pumpkin muffins made with a 1:1 flour blend, not almond flour, so they bake up like regular muffins. Olive oil, monk fruit sweetener, and ¾ cup of chocolate chips. Makes 12.

gluten free pumpkin muffins with chocolate chips on a cooling rack

Most gluten-free pumpkin muffins you’ll find online are almond flour recipes, and almond flour behaves differently than a blend. It’s more delicate, it sinks, and if you swap a 1:1 flour in, you get a crumbly mess in the tin. These use a 1:1 gluten-free blend from the start.

Gluten-free pumpkin muffins are pumpkin-spiced muffins made without wheat flour. This version uses a 1:1 gluten-free all-purpose blend with olive oil, pumpkin puree, monk fruit sweetener, and chocolate chips, bakes at 325°F for 20 to 25 minutes, and makes 12.

Gluten-free baking has a reputation, and most of it is earned. Flat, dry, tastes faintly of cardboard. These don’t do that, and the two reasons are the olive oil and the low oven temperature.

If you’re stocking up for fall, I’d also make my Pumpkin Cake Pops, Gluten Free Pumpkin Oatmeal Bars, and Pumpkin Spice Mug Cake.

gluten free pumpkin chocolate chip muffin split open showing texture

Ingredients You’ll Need

(Amounts are in the recipe card below. These are my notes on why each one is in there.)

Gluten-free 1:1 flour blend: I use Bob’s Red Mill. This blend needs to contain xanthan gum, and most 1:1 blends do. Check the bag, because a blend without it won’t hold structure and the muffins will crumble. Do not swap in almond flour or coconut flour here. Almond flour needs a different liquid ratio entirely and coconut flour absorbs so much more that you’d get a dry brick.
Olive oil: half a cup, and this is the main reason these stay moist for three days. Oil keeps baked goods softer than butter does, and gluten free bakes dry out faster than wheat ones, so it’s doing real work.
Golden Lakanto: a monk fruit sweetener that browns and tastes like brown sugar without the sugar. It’s why these come in at 8g of sugar per muffin with chocolate chips in them. Coconut sugar or brown sugar swap in one for one.
Pumpkin puree: check the can lists pumpkin as the only ingredient. Pumpkin pie filling is pre-sweetened and pre-spiced.
Eggs: two, and they’re structural. I haven’t tested this with flax or chia eggs and I wouldn’t expect them to hold.
Cinnamon and pumpkin pie spice: a teaspoon each. The pumpkin pie spice carries the fall flavor and the extra cinnamon on top of it is what stops these tasting flat.
Chocolate chips: three quarters of a cup, and they’re not optional in my house. Pumpkin and chocolate is underrated.

Batch of gluten free pumpkin muffins made with 1:1 flour blend

How to Make Gluten-Free Pumpkin Muffins

Preheat the oven to 325°F and line a 12-cup muffin tin with liners.
Cream the olive oil and sweetener together with a hand mixer until combined, then beat in the eggs, pumpkin puree, and vanilla.
In a separate bowl, whisk the gluten-free flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Add the dry to the wet and mix just until combined. Gluten-free batter doesn’t develop gluten so you can’t overwork it the way you can wheat, but you still want it evenly mixed and no further.
Fold in the chocolate chips.
Scoop into the tin with an ice cream scoop, which gets you twelve even muffins without a mess, and bake 20 to 25 minutes.
Cool on a wire rack. They firm up as they cool, so don’t judge the texture straight out of the oven.

Tips Before You Start

325°F is deliberate. Most muffin recipes run 350 to 375. Gluten-free flour blends brown faster and set slower, so a lower oven gives the inside time to cook through before the tops go dark. Don’t raise it to speed things up.
Let the batter sit five minutes before scooping. Gluten-free flours hydrate more slowly than wheat. Five minutes of rest lets the blend absorb the liquid and the texture comes out noticeably less gritty.
Use liners, and don’t skip them. Gluten-free muffins stick to bare tins more stubbornly than wheat ones, and these are tender enough that half of one stays behind if you try.

How to Store Gluten-Free Pumpkin Muffins

Airtight container on the counter for up to three days. Don’t refrigerate them, the fridge dries gluten-free bakes out faster than anything else you could do to them.

To freeze, cool completely, then bag them for up to three months. Thaw at room temperature, or microwave straight from frozen for about 30 seconds, and it comes out like it was baked that morning.

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Gluten-Free Pumpkin Muffins with Chocolate Chips

Gluten-free pumpkin muffins made with a 1:1 flour blend, not almond flour, so they bake up like regular muffins. Olive oil, monk fruit sweetener, and ¾ cup of chocolate chips.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 220kcal

Author: Bailey Campbell

Ingredients

½ cup olive oil
¾ cup golden Lakanto sweetener or coconut sugar or brown sugar
2 eggs
⅔ cup pumpkin puree
1 tsp vanilla extract
2 cups gluten-free flour blend use a 1:1 blend, like Bob's Red Mill
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
Pinch of salt
¾ cup chocolate chips

Instructions

Preheat oven to 325F. Line muffin tin with liners.
Cream together the olive oil and sweetener with a hand mixer. Add in eggs, pumpkin, and vanilla.
In a separate bowl combine the gluten-free flour, baking soda, cinnamon, pumpkin pie spice and salt.
Mix together the wet and dry ingredients. Then fold in chocolate chips.
Using an ice cream scoop, scoop batter into muffin tins and bake for 20-25 minutes.
Serve warm and enjoy!

Notes

Storage – Keep cooled muffins in an airtight container on the counter for up to three days or freeze for up to three months. Thaw at room temperature, or microwave straight from frozen for about 30 seconds.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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If you make these, leave a star rating and a comment below and tell me which flour blend you used. And if you post them, tag me @basicswithbails or use #basicswithbails.

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