(This post may contain affiliate links. As an affiliate of Amazon and select brands, I earn from qualifying purchases at no additional cost to you.)
Where are my pumpkin lovers at? If you love pumpkin, you’ll love these pumpkin chocolate chip muffins! They’re the perfect pairing of fall spices and sweet pumpkin flavor. Plus, they’re gluten free, dairy free, and refined sugar free! The chocolate chips are optional, but highly recommended.
How many servings does this recipe make?
This recipe makes 10-12 muffins (10 large muffins or 12 medium sized muffins). You can also make mini muffins if you prefer! If you do, simply bake the mini muffins for about 15-20 minutes (instead of 25 minutes). This recipe should make about 30-36 mini muffins.
What ingredients do I need for these pumpkin chocolate chip muffins?
These pumpkin chocolate chips muffins are made with just a couple simple ingredients. Here’s what you’ll need:
- oat flour (I use homemade)
- flax or regular eggs
- baking powder
- cinnamon, nutmeg & ginger
- pumpkin purée
- water or milk of choice (I use dairy free)
- olive oil (or coconut oil)
- pure maple syrup (or raw honey)
- pure vanilla extract
- chocolate chips (I use dairy free)
Help, I don’t have oat flour!
If you don’t have oat flour on hand, you can easily make your own at home. Simply blend rolled or old fashioned oats in a high speed blender until they turn into a flour. You can view a video of how I make homemade oat flour here!
Where do I find dairy free chocolate chips?
- Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened dark chocolate chips. They’re sweetened with stevia!
How do I store these pumpkin muffins?
I typically store the muffins in an airtight container on the counter for 2-3 days. If you want to store them for longer than that, you can store in the fridge for 4-5 days! Or simply place them in a sealed container in the freezer and freeze for 2-3 months.
Looking for more muffin recipes?
If you’re looking for more delicious muffin recipes, try some of my other muffin recipes below!
- Cinnamon Sugar Oat Flour Muffins
- Chocolate Chip Oat Flour Muffins
- Double Chocolate Oat Flour Muffins
- Light and Fluffy Blueberry Muffins
- Raspberry White Chocolate Muffins
Ready to try make these hearty pumpkin muffins? The full recipe is below!
Hearty Pumpkin Chocolate Chip Muffins
- 2 cups oat flour (I use homemade)
- 2 eggs (flax or regular eggs)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 3/4 cup pumpkin purée
- 1/3 cup water or milk of choice (I use dairy free)
- 1/4 cup olive oil (or coconut oil, melted)
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (I use dairy free)
- Preheat the oven to 350°F and spray 12 muffin cups with cooking spray.
- While the oven is preheating, whisk together all of the dry ingredients in a large bowl. Then add the wet ingredients to the dry ingredients and mix until the batter is smooth.
- Divide the batter evenly between the 12 prepared muffin cups (if your muffin cups are really large, use only 10 cups). Place the muffins in the oven and bake for 25 minutes.
- Once baked, let the muffins cool before removing from the muffin tins. Allow the muffins to cool completely before storing.