Easy Gluten Free & Vegan Pumpkin Chocolate Chip Muffins

These gluten free and vegan pumpkin chocolate chip muffins are are tender, moist, delicious, have a nice crumb, and are kid approved!

*See also my Paleo Pumpkin Spice Muffins With “Cream Cheese” Frosting and my Paleo and Vegan Pumpkin Chocolate Chip Cookies 🙂

Warning: these are crazy addictive

I know it’s no longer pumpkin season, but I LOVE pumpkin and like to have it all year around. Especially when pumpkin is combined with chocolate – it’s pretty much the best. thing. ever.  That’s probably why I love these gluten free and vegan pumpkin chocolate chip muffins so much.

They are tender, moist, delicious, have a nice crumb, and are simply A-Mazing. Plus, they are super easy to make and kid-approved – I had to cut my kids off at 3 muffins each!

They are perfect for breakfast (I think they’re healthy enough for breakfast!), dessert, lunchboxes, or a grab-and-go snack for any time of the day. And while I haven’t tried it yet, I imagine they will freeze beautifully 🙂

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Gluten Free & Vegan Pumpkin Muffins

*For homemade baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (potato, tapioca, or arrowroot)
5 from 2 votes
Print Rate
Course: Dessert, gluten free, Vegan
Cuisine: American
Keyword: gluten free muffins, gluten free pumpkin muffins, vegan muffins, vegan pumpkin muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 152kcal
Author: Cassidy

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  • 1 1/2 C Gluten Free Oat Flour I used Bob's Red Mill
  • 1/2 C Coconut Palm Sugar
  • 1/8 tsp. Sea Salt
  • 1 Tbsp. Baking Powder*
  • 1/4 tsp. Ground Cinnamon
  • 1/4 tsp. Pumpkin Pie Spice
  • 3/4 C Pure Pumpkin
  • 3/4 C + 2 Tbsp. Non-Dairy Milk
  • 1 tsp. Pure Vanilla
  • 1/2 C Enjoy Life Dark Chocolate Chips + More For Sprinkling On Top


  • Preheat oven to 350 degrees.
  • Line 9 cups of a muffin tin with paper liners or lightly grease. Set aside.
  • In a large bowl, whisk together the oat flour, coconut palm sugar, salt, baking powder, cinnamon, and pumpkin pie spice.
  • Then, stir in the pumpkin, non-dairy milk, and vanilla until well combined.
  • Fold in the chocolate chips, then evenly divide batter between the 9 prepared muffin cups.
  • Smooth out the tops and sprinkle additional chocolate chips over the top if desired.
  • Bake for 22-25 minutes.
  • Cool for 10 minutes before removing from pan.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
Nutrition Facts
Gluten Free & Vegan Pumpkin Muffins
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Sodium 48mg 2%
Potassium 116mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g 6%
Vitamin A 63.5%
Vitamin C 1%
Calcium 1.8%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.


Posted January 23, 2018 by Cassidy in Breakfast & Muffins, Desserts, Egg Free, Nut Free, Vegan / 5 Comments


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5 responses to “Easy Gluten Free & Vegan Pumpkin Chocolate Chip Muffins

  1. Rachel

    Just made this recipe last night. It was super easy and delicious. The only problem was that the muffins stuck like crazy to the liners — wouldn’t use them again!

  2. Charlotte Moore

    These look yummy. I love that they is no starch in them. Need to make these for the GF family members.

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