Easy Gluten Free Pumpkin Muffins You'll Want All Season Long
These easy gluten free pumpkin muffins are rich, gooey, and bursting with chocolate chips—ideal for snacking or sharing all season long.
Equipment
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
Instructions
- Preheat the oven to 375℉ (190℃) and lightly grease a mini muffin pan. Blend 2 cups of oats in a blender until smooth.
- In a large bowl, combine the blended oats, baking soda, pumpkin pie spice, and salt. Stir in the pumpkin purée, melted butter, milk, eggs, maple syrup, and vanilla until smooth. Fold in the mini chocolate chips.
- Spoon the batter into the 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 comes out clean. Let cool on parchment paper or a wire rack. Repeat if baking in batches.
Notes
- 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.
- Reheating: If you prefer warm muffins, heat in the microwave for a few seconds until just warm — this brings back that gooey, fresh-baked texture.
- Recipe Tip – Extra Chocolate Chips: For an extra indulgent touch, sprinkle a few more mini chocolate chips on top of the muffins before baking.
- Oat Flour Swap: You can substitute the blended oats with store-bought oat flour for convenience. Use the same measured amount.
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