Gluten-Free Pumpkin-Chocolate Chip Muffins

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by | Updated: December 4th, 2016

Maybe you’ve been waiting all year for pumpkin and pumpkin goods to line the shelves at the supermarket once again. Or maybe you’re just looking for savory, gluten-free muffins to make for fall brunch or busy weekday mornings. This recipe combines two favorite gluten-free flours, the season’s most anticipated fruit and rich chocolate chips to create a simple, yet satisfying morning treat. Need a vegan version? Simply use dark chocolate chips, non-dairy milk and a flax egg in place of the traditional ingredients.

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin-Chocolate Chip Muffins


3 cups brown rice flour
1 cup cane sugar
1 cup hazelnut meal
2 tsp. pumpkin pie spice
4 tsp. baking powder
½ tsp. sea salt
1-½ cups pumpkin puree
1-1/3 cups whole milk (for vegan, use non-dairy milk)
½ cup oil
2 eggs (for vegan, use a flax egg)
1 Tbsp. vanilla extract
1 cup chocolate chips


  1. Preheat oven to 375 degrees F. Lightly grease a muffin tin and place on top of a large baking sheet.
  2. In medium bowl, combine hazelnut meal, brown rice flour, pumpkin pie spice, baking powder and sea salt.
  3. In a large bowl, whisk together sugar, pumpkin, oil and eggs. Alternate adding dry mixture and milk gradually into the dry ingredients. When combined, gently fold in chocolate chips.
  4. Divide mixture evenly into the 12 muffin cups.
  5. Bake with the baking sheet below for 25 minutes.