These delicious Pumpkin Chocolate Chip Muffins are made with oat flour, pumpkin, and plain Greek yogurt for an extra punch of protein. These easy muffins are sweetened with a touch of brown sugar and have plenty of pumpkin pie spice for that perfect fall flavor. Plus, they happen to be gluten free so that everyone can enjoy them!
My Favorite Pumpkin Chocolate Chip Muffins That Also Happen to be Gluten Free
Tis the season for all the fall treats which means it’s time to make a batch of these pumpkin chocolate chip muffins!
The combination of pumpkin and chocolate chips are a match made in heaven and these healthy pumpkin chocolate chip muffins are such a delicious treat. They are my FAVORITE and I love that they’re made with a naturally gluten free flour and wholesome greek yogurt.
With just the right amount of pumpkin pie spice, sweetness, and a pack of protein from the Greek yogurt, these muffins make a delicious snack or afternoon treat.
Chocolate Chip Pumpkin Muffin Ingredients
Note: full ingredients list & measurements provided in the Recipe Card, below.
Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
Greek Yogurt: This helps to pack in a little extra protein into the muffins and keeps them moist.
Oat Flour: This flour is naturally gluten free and works well in these muffins. I’ve included instructions on how to make oat flour from scratch below.
Brown Sugar: You could also use coconut sugar if you prefer.
Pumpkin Pie Spice: For that delicious pumpkin spice flavor that we all love. If you’re out, feel free to make your own homemade pumpkin pie spice.
Chocolate Chips: Chocolate chips are always optional but they are absolutely perfect in these muffins. I prefer the flavor of dark chocolate but feel free to use milk chocolate if you prefer.
How to Make Homemade Oat Flour
These pumpkin muffins are naturally gluten-free thanks to one of my all-time favorite gluten-free flours to use when baking – oat flour. Gluten-free baking can be a little tricky and I’ve had my fair share of baking fails when experimenting with almond flour or coconut flour.
Thankfully, as long as you have gluten-free oats in your pantry, you can make a large batch of oat flour yourself, for pennies on the dollar, with a high-powered blender or food processor.
To make oat flour, just add a few cups of gluten-free oats to your food processor or blender. Pulse or blend until the oats completely break down and become the consistency of traditional flour. This process only takes a minute or so in my high-powered Vitamix and a few minutes in my food processor.
How to Make This Pumpkin Chocolate Chip Muffin Recipe
Note: full ingredients list & measurements provided in the Recipe Card, below.
- Mix the wet ingredients. Add the pumpkin purée, Greek yogurt, eggs, brown sugar, and vanilla extract to a mixing bowl and whisk together until well combined.
- Add the dry ingredients. Next, stir in the sugar and then add the oat flour, baking soda, and pumpkin pie spice.
- Fold in the chocolate chips. Stir the chocolate chips into the batter until everything is well combined.
- Fill the muffin tin. Transfer the batter to a greased muffin and fill each muffin well two-thirds of the way full.
- Bake the muffins. 350 degrees for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center.
- Serve warm. These muffins are delicious warm and straight out of the oven. I like to let them cool for just a few minutes before diving in.
More Reader Favorite Pumpkin Recipes I Know You’ll Love
- Cinnamon Sugar Pumpkin Bread
- Homemade Pumpkin Spice Latte
- No Bake Pumpkin Spice Energy Bites
- Healthy Pumpkin Chili
- Pumpkin Chocolate Chip Baked Oatmeal Cups
- Pumpkin Spice Cold Brew
- Gluten Free Pumpkin Banana Bread
Healthy Pumpkin Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These delicious Pumpkin Chocolate Chip Muffins are made with oat flour, pumpkin, and plain Greek yogurt for an extra punch of protein. These easy muffins are sweetened with a touch of brown sugar and have plenty of pumpkin pie spice for that perfect fall flavor. Plus, they happen to be gluten free so that everyone can enjoy them!
Ingredients
- 1 cup pumpkin purée
- 3/4 cup plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees.
- Add the pumpkin purée, Greek yogurt, eggs, and vanilla extract to a mixing bowl and stir until well combined.
- Next, add in the brown sugar and stir until well mixed.
- Add in the oat flour, baking soda, and pumpkin pie spice and stir until well combined. Next, fold in the chocolate chips.
- Transfer the batter to a greased muffin tin. Fill each muffin well two-thirds of the way full.
- Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick, placed in the center, comes out clean.
- Serve the muffins warm, straight out of the oven, or enjoy them the next day!
Notes
Can I use almond flour or coconut flour?
No. Coconut flour or almond flour will not work as a substitute for oat flour in this recipe. While I have not tested it, what will likely work best is all purpose flour.
Can I make these muffins dairy free?
Yes! Feel free to use your favorite dairy free Greek yogurt in this recipe to ensure the muffins are dairy free. Be sure to use dairy free chocolate chips as well!
Ashlea’s Tips & Tricks
To ensure that your muffins do not stick, be sure to well grease or line your muffin tin with cupcake liners.
If you are out of pumpkin pie spice and don’t have the spices to make your own, you can use one teaspoon of cinnamon instead.
Don’t love chocolate? Feel free to leave the chocolate chips out altogether or replace them with chopped pecans.
How to Store, Freeze, and Reheat
You will need to store these muffins in the fridge to keep them fresh. If you do not think you’ll be able to eat all of the muffins within two to three days, you can easily store them in the freezer.
To freeze the muffins: let them come to a complete cool on a wire baking rack. Once they are cool, place them in a freezer safe storage bag or container. Label the container or bag with the date and you are all set.
To reheat a muffin: you can do so in one of two ways – My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for approximately ten minutes until they are warmed through fully. The muffins will taste just like a fresh batch. If you are short on time, you can take a muffin straight from the freezer and place it in the microwave for thirty seconds to reheat.
Photography: Sasha Hooper
This post was originally published on October 27, 2020 and republished on August 24, 2021.
Excellent recipe. I was tempted to eat halloween candy and decided to whip up these healthy treats before temptation led me to the dark side! 😛 These muffins are the PERFECT consistency, fluffy and moist. Let’s just say I did make these treats EXTRA healthy so I wouldn’t feel eating 2 for breakfast. I swapped the brown sugar for Lankato Classic Monkfruit Sweetener (zero calories) and added in extra dark chocolate 72% Ghiradhelli chocolate chips. They definitely don’t taste as decadent (my fault for these swaps) but I am looking forward to adding some almond butter and drizzling some honey on top and devouring them for a guilt free breakfast tomorrow morning!
I love your site! It’s so pleasing to browse and enjoy! Can’t wait to make these today with my toddler!
These are wonderful!! Do you have the nutritional info available per muffin?
Hi, Whit! just updated the recipe card with that information. Hope you love the muffins!
These were so delicious! Definitely dessert for me. To make them for breakfast I would use a few less chocolate chips and less brown sugar. A new fall favorite for sure!
Hi Ashlea,
I stumbled across your recipe this morning while looking for a new pumpkin muffin recipe and I just wanted to say they turned out AH-mazing!! I made 24 mini muffins without chocolate chips and 11 minutes was perfect. I had batter leftover so I made two jumbo muffins with it and added chocolate chips… thank you for a new favorite! I love how fluffy and moist they are. Oh, I used nonfat Greek, 30 cal almond milk and a coconut sugar/chicory root blend. Still perfect!!
Made these into mini muffins and baked for 10-11 minutes. Very delicious!
I saw these on Insta and had to make them! They are SO GOOD! The texture is perfect, and I love the addition of the Greek yogurt for some protein. The whole family has enjoyed them. Thanks too for the link about making your own oat flour – so easy and handy! This one is a keeper.
Love these muffins! Left out the choc chips and my 21 month old loves them for breakfast!
If I were avoiding dairy, what would you substitute the yogurt?
Hi, Patricia! I answer this in the blog post. Feel free to use your favorite dairy free yogurt!
These muffins were SO GOOD. I subbed dark chocolate chunks for chocolate chips and the were amazing. Another great recipe by Ashlea!
I’m so glad you loved it, Alaysia! Thanks for taking the time to leave a review!
I needed a healthy treat for a family member and I came across these. So delicious! I doubled the recipe and they came out great.
Glad you loved them, Natalie!
So delicious and easy to make. My husband and I devoured these muffins for breakfast within 2 days!!!
Great recipe! Love how these muffins came out. Delicious, flavorful and not too sweet, exactly how I like it! My 10-year old daughter proclaimed these were the best muffins she ever had. I froze half of the batch for busy week ahead. Perfect for school day breakfast or afternoon snack.
Does the recipe make a dozen? I’m trying to figure out if I need to double it for a group of 7 people who may have 1-2 muffins each and I want a few leftovers to freeze.
I made theses muffins twice now once with sweet potatoe instead and they were both delicious. I put buttercream frosting on the sweet potatoe ones and were sooo good. Froze well and were wonderful reheated!
Very good! My kids would have liked to devour all of them in one sitting.