Gluten Free Pumpkin Muffins with Chocolate Chips

April 18, 2020

This Pumpkin Muffin with Chocolate Chips recipe is the perfect one to make for fall! Featuring delicious fall flavors like pumpkin puree and pure maple syrup, it is sure to be your household’s favorite seasonal recipe. The best part is, it’s super easy to make and gluten-free! Created by our friend Emily at Glutenless Apron, this recipe uses our Whole Grain Rolled oats that is turned into oat flour by adding it into a blender (don’t worry, it’s easy to do). Just one taste of this recipe and we know you’ll be making it over and over again


● 2 eggs, room temperature

● ¼ cup milk, room temperature

● 1 ½ cups pumpkin puree

● ½ cup pure maple syrup

● ¼ cup refined coconut oil, melted and cooled

● 1 teaspoon pure vanilla extract

● 1 cup Bakery On Main Rolled Oats (see step 2)

● 1 cup gluten free 1:1 flour

● 1 teaspoon baking soda

● ½ teaspoon baking powder

● ½ teaspoon fine sea salt

● 1 ¼ teaspoons cinnamon

● 1 ¼ teaspoons pumpkin pie spice

● ½ cup semisweet chocolate chips, plus 2 tablespoons for tops of



  1. 1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners, set
  2. Place one cup of rolled oats into a blender and blend until smooth and
    resembles flour. After blending, measure out ¾ cup oat flour. Store any
    remaining oat flour in an airtight container for up to 3 months.
  3. In a large bowl, whisk together ¾ cup oat flour, gluten free flour, baking
    soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. In a separate large bowl, mix together eggs, milk, pumpkin puree, maple
    syrup, coconut oil, and vanilla extract until smooth.
  5. Add flour mixture to wet ingredients and mix until just combined. Fold in ½
    cup chocolate chips.
  6. Divide batter evenly between muffin liners. Sprinkle the top of each muffin
    with a few chocolate chips. Bake for 28 to 32 minutes or until a toothpick
    inserted in the center of the muffins comes out clean or with just a few
    crumbs attached. Let muffins cool in pan for 5 minutes, then remove and
    place on a wire rack to cool completely.

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