Pumpkin chocolate chip muffins are a healthy treat made with gluten-free oat flour and quinoa flour. Sweetened with coconut sugar and 70% dark chocolate chips. I like to add them to my daughter’s school lunch as a special treat. These muffins store great in the freezer – just wrap on in a paper towel for a few seconds in the microwave for a snack. See just how easy it is to make these muffins below.
Pumpkin Chocolate Chip Muffins
I love these muffins because they’re simple and family-friendly. I can make a batch and store them in the freezer (these muffins freezer really well). They taste delicious when warmed in the microwave. You can serve with a bit of butter, melted coconut oil or a dollop of coconut cream.
These muffins are made using oat flour and quinoa flour. When you combine them, they create a delicious light and fluffy texture. You can make your own oat flour (see my instructions on how to make oat flour here) or buy it from the store. Typically, making your own is cheaper.
Quinoa flour is a gluten-free flour made from quinoa. It’s famous for being one of the only plant-based foods that is a complete protein, including all essential amino acids (1). Not only that, but it’s also high in fiber, vitamins, and minerals.
Pumpkin Chocolate Chip Muffin Ingredients
What I LOVE about homemade baking is that you get to control the quality of ingredients you put into your food. Things like gluten-free flours and quality sweeteners really do make a big difference in taste and nutrition.
- Oat Flour – You can make your own oat flour (see my instructions on how to make oat flour here) or buy it from the store.
- Quinoa Flour – Not sure where to buy quinoa flour? You can usually find it at local health food or organic grocery stores. Check the bulk food section first as it tends to be a bit cheaper there than a pre-packaged version. If you’re unable to find it locally you can order it online.
- Pumpkin Puree – You can use canned pumpkin puree or puree fresh from a pumpkin.
- Coconut Sugar – To sweeten the cookies I used coconut sugar. It adds a wonderful caramel taste (it doesn’t taste like coconuts at all!). Alternatively, you can also use brown sugar (I don’t like to use it personally becuase it’s a refined sugar) or make these sugar-free with lakanto monkfruit sweetener or xylitol sweetener.
- Chocolate Chips – Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao.
- Other Ingredients – You’ll also need baking powder, cinnamon, baking soda, cooking oil, milk, eggs and vanilla extract.
These muffins can be whipped up in a few simple steps:
- Dry Ingredients: Add oat flour, quinoa flour, baking powder, cinnamon, and baking soda to a large bowl. Whisk together.
- Wet Ingredients: Add pumpkin puree, coconut sugar, coconut oil (or other cooking oil), milk, eggs, and vanilla extract to the bowl. Mix until it forms an even batter.
- Mix, Scoop and Bake: Fold in the chocolate chips last and stir gently. Use a 1/4 measuring cup to scoop the batter into a greased muffin pan. Bake at 350°F for 20-22 minutes or until a toothpick comes out clean. Let cool on a rack before storing.
Storing In The Fridge: These muffins store best when in the fridge. I find that they can get a bit mushy when stored on the counter because of the whole grain flours. You can store them in an airtight container in the fridge for up to one week.
Freezing Instructions: These muffins store great in the freezer. After you bake, let them cool completely on the counter. Then store them all in a freezer bag. When you’re ready to eat, grab one from the freezer. Place the muffin on a paper towel and microwave for 30-60 seconds to defrost.
More Gluten-Free Baking Recipes
I love using gluten-free flour in baking. Here are some popular recipes on my blog that you can try:
- Coconut Flour Banana Muffins – These muffins are a healthy breakfast or snack option.
- Oatmeal Chocolate Chip Cookies – These remind me of the classic cookies my mom used to make but with a healthier upgrade.
- Flaxseed Muffins – I really enjoyed these muffins! They’re very hearty, wholesome, and the perfect quick breakfast.
- Flourless Banan Chocolate Muffins – These muffins use seed butter as the base to create a delicious chocolatey snack.
- Banana Oatmeal Muffins – The best healthy breakfast muffin filled with delicious gluten-free rolled oats and sweetened with maple syrup and ripe bananas
- 2 cups oat flour
- 1 cup quinoa flour
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp baking soda
- 1 cup pumpkin puree
- ½ cup coconut sugar - or brown sugar, maple syrup, honey or xylitol (sugar free)
- ½ cup melted coconut oil - or other cooking oil
- ½ cup milk - dairy or non-dairy
- 2 eggs
- 1 tsp vanilla extract
- 1 cup 70% dark mini chocolate chips
- Use non-stick cooking spray or lightly coat the muffin pan with a bit of coconut oil. Preheat the oven to 350°F.
- In a large bowl combine the dry ingredients: oat flour, quinoa flour, baking powder, cinnamon, and baking soda. Mix everything together.
- Add the wet ingredients to the bowl: pumpkin puree, coconut sugar, melted coconut oil (or other cooking oil), milk, eggs, and vanilla extract. Mix until it forms a batter.
- Fold the chocolate chips into the batter. No need to overmix.
- Scoop the batter into each muffin cup using ¼ cup for each.
- Bake for 18-20 minutes or until toothpick comes out clean when poked in the center.
- Let muffins cool on a rack completely, then store in an airtight container in the fridge or freezer.