Pumpkin Chocolate Chip Oat Muffins

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These gluten free pumpkin chocolate chip oat muffins are so moist from the pumpkin. They make a great breakfast treat!
Four pumpkin chocolate chip oat muffins on a colorful placemat.

Thanksgiving is in two days! yayyy! I cannot wait. I already thought about my day after Thanksgiving lunch… a turkey, stuffing, cranberry sauce sandwich. Hopefully I’ll have a post on it for Friday ready, but we’ll see… depends on how bad my food coma is. I am sad that I didn’t get all of my pumpkin recipes in before Thanksgiving though. I had so many more that I wanted to try out. I can still do pumpkin in December though right? Hopefully I’ll be able to try a few more before Christmas, as well as get into more wintery flavors such as gingerbread, mint, pears, etc. Back to these pumpkin chocolate chip muffins though. I made these for a friend and was planning to send them all to his apartment until I tried one. I immediately got more ingredients out of the pantry and made another batch. There was no way I was sending those all to his apartment when I only had one. They were way too good to give them all away. But seriously, there’s nothing better than eating pumpkin muffins while making more muffins. It’s brilliant. I think every baking adventure should consist of eating baked goods while making more baked goods. Thoughts?

Three pumpkin chocolate chip muffins on a colorful bamboo placemat.

Gluten Free Pumpkin Chocolate Chip Oat Muffins

These gluten free pumpkin chocolate chip oat muffins are so moist from the pumpkin. They make a great breakfast treat!
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Course: Breakfast, Dessert
Cuisine: American
Servings: 18 muffins
Calories: 297kcal
Author: Megan


  • 2 cups gluten free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 1 cup oats
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 large eggs (slightly beaten)
  • 2 cups granulated sugar
  • 1/2 tsp vanilla extract
  • 15 oz pumpkin puree
  • 1 cup vegetable oil
  • 2 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease 18 muffin cups with nonstick spray or line with paper liners.
  • In a medium bowl, combine flour, xanthan gum (if using), oats, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  • In a large bowl, beat together eggs and sugar.
  • Add the vanilla extract, pumpkin puree and oil. Beat well.
  • Stir in the flour mixture and mix together until just combined.
  • Mix in the chocolate chips.
  • Spoon into muffin cups.
  • Bake for 20-25 minutes or until the tops of the muffins spring back when touched. Cool in pan for 5 minutes and then finish cooling on a wire rack.


Calories: 297kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 224mg | Potassium: 247mg | Fiber: 4g | Sugar: 30g | Vitamin A: 3740IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2.5mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
Source: Recipe adapted from Very Best Baking

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