Name: Easy Gluten Free Pumpkin Muffins You'll Want All Season Long
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 cups blended oats (or oat flour); ½ tsp baking soda; ½ tsp pumpkin pie spice; ¼ tsp salt; 15 oz can of pumpkin puree; ½ cup melted butter; ½ cup milk; 2 eggs; 1/2 cup maple syrup; 1 tsp vanilla; ½ cup mini chocolate chips (more for sprinkling)

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These easy gluten free pumpkin muffins are rich, gooey, and bursting with chocolate chips—ideal for snacking or sharing all season long.

Close up image of gluten free pumpkin muffins stacked on a plate.

These Easy Gluten-Free Pumpkin Muffins are the ultimate fall treat you’ll want on repeat all season long. They’re gooey, rich, and studded with melty chocolate chips, making them just as satisfying for dessert as they are for breakfast or a snack. You’ll love how quick and simple they are to make—just one bowl and no fancy mixing equipment required. Plus, they’re naturally gluten-free, perfectly spiced with warm pumpkin pie flavors, and made without refined sugar. Whether you enjoy them fresh from the oven, reheated for a cozy treat, or packed in a lunchbox, these mini pumpkin muffins are a crowd-pleasing, bite-sized indulgence you’ll keep coming back to.

Ingredients

Blended Oats – The wholesome base for these gluten free pumpkin muffins, creating a hearty texture and making them a great option for those avoiding traditional flour.
Pumpkin Pie Spice – A warm, fragrant blend that gives these mini pumpkin muffins their classic fall flavor.
Salt – Balances the sweetness and enhances the overall flavor.
Baking Soda – Helps the muffins rise perfectly, giving them a soft, tender crumb.
Pumpkin Puree – Adds natural sweetness, rich pumpkin flavor, and moisture to these chocolate chip pumpkin muffins.
Maple Syrup – A natural sweetener that pairs beautifully with pumpkin spice for a warm, cozy taste.
Eggs – Bind the ingredients together and help the muffins rise.
Milk – Keeps the muffins moist and tender without weighing them down.
Melted Butter – Adds richness and helps create a soft, bakery-style texture.
Vanilla – Brings out the warm, sweet flavors in the muffins.
Mini Chocolate Chips – The melty, sweet surprise in each bite that turns these into the ultimate chocolate chip pumpkin muffins.

Tools Used To Make Gluten Free Pumpkin Muffins

Silicon Muffin Pan
Blender (For blending the oats)
Mixing Bowls
Measuring Cups and Measuring Spoons
Baking Sheet (To place underneath the silicone muffin pan)

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How to Make Gluten-Free Pumpkin Muffins

Making these gooey, rich gluten-free pumpkin muffins with chocolate chips couldn’t be easier. Here’s how to do it step-by-step:

Preheat the oven to 375℉ (190℃) and lightly grease a mini muffin pan so the muffins release easily after baking.

Blend the oats – Add 2 cups of oats to a blender and blend until they turn into a fine flour. This will give your muffins a soft, tender texture.

Mix the batter – In a large mixing bowl, whisk together the blended oats, baking soda, pumpkin pie spice, and salt. Add the pumpkin purée, melted butter, milk, eggs, maple syrup, and vanilla extract. Stir until the batter is smooth and well combined, then fold in the mini chocolate chips.

Bake the mini muffins – Spoon the batter into the prepared muffin pan, filling each cup about ¾ full. Sprinkle on more chocolate chips if desired. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.

Cool and enjoy – Let the mini pumpkin muffins cool on parchment paper or a wire rack before serving. If baking in batches, repeat the process until all the batter is used.

Image of gluten free pumpkin muffins being served on a plate.

Serving Suggestions

This recipe makes about 48 mini pumpkin muffins, perfect for sharing or snacking all week long. They’re best enjoyed warm so that gooey chocolate melts in every bite. Pair them with:

Morning Coffee or Tea – A cozy and slightly indulgent breakfast treat.
Fresh Fruit – Serve alongside berries, orange slices, or apple wedges for a balanced snack.
Yogurt Bowl – Add a few chocolate chip pumpkin muffins to the side of a yogurt bowl for the perfection combo of creamy yogurt and rich gooey pumpkin muffins.
Holiday Brunch Spread – These make a sweet addition to any festive breakfast table.
After-School Snack – A kid-approved treat with just the right amount of chocolatey sweetness.

Recipe Tips & Swaps

Boost the chocolate factor – Sprinkle extra mini chocolate chips on top before baking for a bakery-style touch.
Switch up the toppings – Try chopped nuts, dried cranberries, white chocolate chips or a cinnamon-sugar sprinkle for variety.
Sweetener swaps – Use maple syrup, honey, or agave interchangeably to suit your taste and pantry.
Change the size – Bake in a regular muffin pan instead of mini; just increase the bake time to about 20–25 minutes, checking for doneness.
Bake in batches if needed – If your pan doesn’t hold all 48 mini muffins, bake in batches for even results.
Use oat flour for convenience – Store-bought oat flour works just as well as blending oats yourself for a smoother batter.
Storage: Store your gluten-free pumpkin muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Freeze cooled muffins in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds to enjoy warm.

Close up image of gluten free pumpkin muffins being held over a plate a mini pumpkin muffins.

Need More Healthy Snack Ideas?

Try my Healthier Peanut Butter Cups with Dark Chocolate and Healthy Cookie Dough Balls, both packed with wholesome ingredients for a delicious and satisfying snack!