Chocolate Chip Pumpkin Muffins


It's no secret that I am obsessed with baking muffins. There's good reason behind it. It was the very first baked good I made on my own, with my own measurements, ingredients, and I was damn proud. I never wanted to bake, especially because it felt so foreign to me. Cooking comes naturally to me, and I am usually pretty good at knowing the end results just by looking at the ingredients before testing. Of course there are times where things to wrong, but hey, we're human right? I dabbled in making my first batch of muffins at the start of 2018, and with a few failures and adjustments along the way, I figured out my base muffin recipe and the rest is history. Throw in some pumpkin, pumpkin pie spice, and make them gluten and dairy free, you've got a tasty and healthy pumpkin muffin. Oh, and a heaping cup of chocolate chips for good measure. Anything pumpkin is my jam, so these chocolate chip pumpkin muffins are really the greatest thing ever. Like, ever.

The term muffin is said to derive from the Low German Muffen, which is plural for muffe, meaning "small cake." Although muffin and cake batter differ slightly, they derive from relatively the same ingredients. Muffins are made in multiple different ways depending upon the hand of the baker (more on that in a few). Let's get to these yummy chocolate chip pumpkin muffins because hello, it's fall. I made this original version as "pumpkin collagen muffins" and they were rated #1 on my first site, so I remade them sans any collagen, but made them gluten and dairy free. Why you ask? Because why not?! I actually love the taste and texture of a gluten free muffin, and making them dairy free just means eliminating any milk, because there's still egg in these. Pumpkin helps these muffins become a golden orange color, and chocolate chips melt inside making each bite as delectable as the next.

Bake time, Bake temperature, Rest time:

  • Bake time: This really depends on the temperature you set the oven to. If you desire a longer bake, the temperature of the oven should be lower. If you want a shorter, faster bake, the temperature will be higher. I find my best results with any of my muffin recipes to be at a higher temp, shorter bake time.
  • Bake temperature: Baking muffins at a higher temperature will cause them to fluff up quicker, resulting in a dome like shape. I prefer a higher temperature bake for this reason.
  • Rest time: Most recipes I have call for the batter to sit for 20 minutes. This helps the leavening agents to work together to create a fluffy texture while the batter sits. In gluten-free recipes, I don't usually do a long rest time as there's no gluten in the ingredients, but I do allow some rest time for the baking soda and powder to marry with the other ingredients in the batter. Make sense? Kewl.

Another fun fact about my muffins, they are all freezable! I made two batches (one almond butter collagen muffin - recipe coming soon- and my blueberry muffins) while I was pregnant so I can defrost a muffin in the morning while I nursed my son, and it was the smartest decision I made. I was famished while I nursed so having these muffins on hand made things a breeze. These chocolate chip pumpkin muffins are excellent year round, and since you can find pumpkin just about anywhere, double my recipe and make a larger batch to store some in the freezer for a wintry day. You're welcome friends :)

Chocolate Chip Pumpkin Muffins

The MVP of fall just entered the chat: CHOCOLATE CHIP PUMPKIN MUFFINS. Moist, velvety, chocolatey muffins made with gluten free flour and no dairy, you're going to make these on repeat every weekend, guaranteed. Grab one for work, grab one post-workout, grab one post-shower... who cares?! They're just so dang good!



  • 56g (¼ cup) pumpkin purée
  • 2 eggs
  • 100g cup coconut sugar
  • 4oz cup (95g) avocado oil
  • 256g AP GF flour
  • 113 g cup maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tbsp Pumpkin pie spice
  • 1/2 cup mini chocolate chips (or 1 cup regular size)


  1. Preheat the oven to 375º and grease a muffin tin and set with liners.
  2. In a small bowl, whisk together the dry ingredients and set aside.
  3. In a separate bowl, whisk the wet ingredients together until combined.
  4. Using a hand whisk, add the dry ingredients to the wet.
  5. Pour in the chocolate chips and fold in with a spatula to incorporate. 
  6. Add batter to the muffin liners and top with extra chocolate chips.
  7. Bake 375° for 22 minutes.

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