There’s nothing better than a fluffy gluten free pumpkin muffin with gooey chocolate chips and all of the flavors of the fall and winter seasons! This recipe started as a pumpkin bread recipe and was such a favorite here on the blog (see the SCD version here!), that I included it in my Meals Made Simple cookbook (page 64). I decide that gluten free pumpkin chocolate chip muffins should be shared here on the blog!
Watch the Video!
We now make it as gluten free pumpkin chocolate chip muffins most of the time so I can freeze some to always have around for the kids. They rise so well, and are beautiful coming out of the oven. And of course, we have to add some chocolate chips to them at the boy's request! Each boy looks for the muffin with the most chocolate chips and then devours it in the smallest amount of bites!
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Faith Roberts
I just made these and they are divine!! Thank you so much for the recipe! 🙂
Danielle
🙂
Hanna
My daughter is allergic to eggs, would flax/chia/gelatin eggs work as a substitute?
Danielle
I find that a flax egg comes out the best, but all 3 should work!
Carolyn
Do you think these would work with an egg replacer and sunbutter?
Danielle
Yes and yes 🙂
Shana Judkins
I have a pumpkin I need to cook .wonder if it’s better with that instead of puree?
Danielle
Either one should work!
Mauranda
Can I sub arrowroot with tapioca starch?
Mauranda
Can I sub arrowroot with tapioca starch?
Danielle
Yes you can!
Ginny
what brand of chocolate chips do you use?
Danielle
Enjoy life
Jackie
I’d like to make these a few days ahead of our event. Could I make dough and refrigerate? Or better to bake the muffins and then freeze?
Danielle
I would make the muffins and then freeze!
Kristen Maier
Is there a difference between Grade A and Grade B maple syrup? Your recipe calls for Grade B, but the link takes you to Grade A?
Holly
Can almond flour sub the arrowroot? I’m guessing they wouldn’t be as fluffy!
Danielle
I don’t think it would work as well without the arrowroot. Can you not tolerate it?
Sarah D'Addabbo
Danielle – quick question on the spiced pumpkin muffins recipe on p.262 – followed the recipe but the batter was more like cookie dough and had to be scooped and then came out all bumpy lumpy on top because they did not ‘melt’ together….what happened?
Danielle
What brand of almond flour did you use?
Mary Beth
Same. I used Trader Joe’s.
Lauren
Wow!! These are amazing!! I didn’t have almond butter so I used cashew butter instead. The lemon adds a perfect compliment to the spices. They also turned out exactly as pictured (which I find with all of Danielle’s recipes!). Favorite new fall treat! Thank you Danielle!
Clarissa Lowe
My cousin has gone the grain free, dairy free life and though I never have thought of eggs as a “dairy” according to her doctor, she must avoid these for her intense fiberal myalgia. Any substitutes for the eggs?
Kathryn Moldstad
Could you put collagen in these as you do your zucchini muffins or will it change the texture?
Amy Meinen
Is there a good substitute for the almond butter? We have nut allergies in our house. Thanks!
Jamie Anido
These were a big hit in our house! Easy to make, quick, and delicious. We didn’t have lemon on hand and they still turned out great. Excited to try with the lemon next time though.
Kimberly P
I was having a sweet craving. I had pumpkin on hand and whipped these up in the food processor. Just as pictures! I might sub walnuts or pecans for the chocolate next time.
stacey bell
Can you use Kerrygold Irish butter instead of almond butter?
Izzy
Would applesauce work instead of eggs?
Jesi Montbriand
Made these this morning and my 2 and 3 year old LOVE them! Will definitely be making again and again! (Although, this time I did sub cashew butter for the almond butter because it’s what I had on hand)
Teresa Thompson
Just made these muffins and can’t wait to share them with several friends who are trying to eat gf and healthier. The texture of these will totally fool any friends who won’t believe there is no flour in them! The taste is wonderful and the lemon and zest are a wonderful addition! Once again, you’re amazing Danielle! 👏👏👏🎉🎉🎉❤️
Deb Lantz
I made these today…sorry to say that they’re awful! Very strange (chemical) taste. Is that the arrowroot powder? Also, the outside baked beautifully but the inside is mushy. Would not recommend these…👎🏼
Rachel
I made these and they look perfect at first, but sunk in the middle and the center is still a bit soft. I did sub flax-eggs instead of eggs and cashew butter instead of almond. Should I have baked them longer?
Tanya Klein
Hi. Need your help please Your blog says 2 large eggs, but the “newest” video says you used 3 eggs, you doubled the batch so 6. But the blog still says 2 eggs per batch. Do you use 3 per batch or 2 now?????
Angela
I used 2 eggs and they turned out perfect.
Dena
Delicious! Will definitely make again! Would not know they were grain free if I didn’t make them myself!
Vanessa
Hello! I made your spiced pumpkin muffins from your first book but was wondering if the batter is supposed to be gritty? The batter in your Instagram post of a newer recipe shows the batter with a runny consistency. I followed the instructions to a T so wondering if that’s how that recipe is supposed to be? Thanks! 🙂
Danielle
Hi! It might be a difference in the brands used – some flours do not blend as well for a smoother consistency, but it shouldn’t affect the overall result!