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Pumpkin chocolate chip muffins stacked on a white background

Gluten Free Pumpkin Chocolate Chip Oat Muffins

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  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


These delicious pumpkin chocolate chip oat muffins are a yummy breakfast treat or a great on the go snack. They are packed with oats to hold you over and nutritious pumpkin to satisfy those fall cravings.


  • 1 cup quick cooked oats
  • 1 1/2 cups gluten free 1 for 1 flour
  • 1 15oz can pumpkin puree
  • 1 egg
  • 1 cup milk
  • 1/2 cup coconut sugar
  • 1/2 cup mini chocolate chips
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt


  1. Pre heat oven to 350 degrees and grease a muffin pan, set aside.
  2. In a large bowl, combine oats, flour, pumpkin pie spice, cinnamon, baking powder and salt.
  3. Then, add in the pumpkin puree, egg, coconut sugar, milk, and vanilla extract. Whisk all together.
  4. Fold in chocolate chips.
  5. Transfer the mixture to the muffin pans and bake for 20-25 minutes.
  6. Allow to cool in pan for 5 minutes before removing to a wire cooling rack before serving.


  • Quick cooked oats are the best to use as they will not dry out the muffins.
  • This can be made dairy free with a plant based milk and dairy free chocolate chips.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American