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.
I made this substituting regular brown sugar with brown sugar zero calorie substitute. Yummy. I’ll make this again. My husband loves them and couldn’t even taste the difference. Great recipie. I also checked them after 10 min, but I do live on the beach so I usually find that I have to reduce the cooking time.
Hands down the BEST pumpkin muffin recipe I’ve ever tried! I used whole wheat flour as I had no oat flour, cartoned egg whites rather than whole eggs, dark chocolate chips with MAYBE a few more than asked for then sprinkled roasted salted pumpkin seeds on top. Took about 19 minutes and they are incredible! Thank you for posting 🙂
Will be double-batching these next time, so good!