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  • Writer's pictureCassie

Chocolate Chip Pumpkin Muffins: gluten-free + dairy-free

Updated: Jan 29, 2023

These chocolate chip pumpkin muffins have been a "favorite" on this blog since I first made them in 2019.

Feel free to forget about pumpkin only being used in the fall, these are good all year long. We'll pull this gluten and dairy free chocolate chip pumpkin muffin recipe out a few times throughout the year. Or when they're requested.

The chocolate chips:

You just can't go wrong with Enjoy Life brand for the chocolate chips. I have tried a few other brands and these remain a favorite.

Gluten-free flour:

I have tested this recipe with Namaste, Pillsbury, and a local flour company, Mehl's. They have all turned out similar, and delicious.

Dairy-free butter:

Earth Balance is the brand that we use for all recipes, unless otherwise noted.


2 eggs

3/4 cup brown sugar

1/4 cup granulated sugar

1 cup pumpkin puree

3/4 cup melted dairy-free butter

1 teaspoon vanilla

1 3/4 cup 1:1 gluten-free flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin spice

1 cup dairy-free chocolate chips + extra for the top of the muffins


1. Heat oven to 350 degrees and line muffin tin with liners. Spray liners with non-stick cooking spray

2. Mix the first 6 ingredients in a mixing bowl and combine with a mixer

3. Add in the rest of the ingredients, minus the chips

4. Combine but do not over mix

5. Fold in the chocolate chips

6. Batter will be thick

7. Fill muffin tins to the top of the liner, slightly heaping

8. Add additional chocolate chips to the top and pop them in the oven

9. Bake 20-25 minutes, or until a toothpick comes out clean

10. Transfer to a wire cooling rack and let cool completely

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