These gluten-free pumpkin muffins + a cup of piping hot coffee have been calling my name on repeat the past few mornings.
I consider these pumpkin muffins healthy enough to eat for breakfast and sweet enough to eat for dessert. Although I suppose if you want to make these more breakfast-like, you can sub the chocolate for dried cranberries or leave them out altogether (but don’t do that!).
My favorite way to eat these chocolate chip pumpkin muffins is by making them feel even more decadent and I do that by warming one up and then topping it with a pat of butter. Melty butter on a hot muffin. Does it get better than that? The perfect breakfast. The perfect snack. Or heck, the perfect dessert.
Just look at this muffin – right out of the oven. Do you see that crumb? And that ooey gooey chocolate? Yes!
I am all about pumpkin lately you guys! Isn’t that so original of me? I made oatmeal pumpkin pancakes the other day and here I am making pumpkin muffins. What can I say other than I love this time of year and all the pumpkin madness that comes with it.
I feel like I’m even more into the holidays this year (didn’t even know that was possible) because Tony’s getting a little older (13 months…) and I want him to experience allll the holiday cheer that comes with this time of year. I am so excited to celebrate Thanksgiving with my baby, especially because he eats like a champ now. I can’t wait to make him a plate filled with turkey, mashed potatoes, cranberry sauce and the works next week! I think I’ll make these muffins for the family on Thanksgiving morning. I know dinner is always a special event, but I think these muffins would make for a fun and festive breakfast that morning. Plus they can be made a few days in advance.
Let me know if you make these muffins! I know you’ll love them.
Ingredients
- 2 cups gluten-free rolled oats I get mine at Trader Joes
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- 2 eggs
- ¼ cup canned coconut milk or milk of choice
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F.
- Add all of the ingredients except for the chocolate chips into a blender and blend until smooth. Fold in the chocolate chips.
- Pour batter into a lined muffin tin.
- Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack.
- Store the muffins in the fridge for 4-5 days (if they last that long).
Siddhi🎂 says
I forgot to get plain pumkin. Can I use spiced puree instead?
Ashley - My Heart Beets says
Hi Siddhi, are the ingredients listed just pumpkin and spices? If so, that should work fine as a substitute.
Ale says
Could I substitute flax eggs for a egg substitute? Would it turn out good?
Ashley - My Heart Beets says
I haven’t tried but hopefully, another reader who has can chime in 🙂 I would think it’d work.
Susan Myers says
How many muffins does this make?
Debbie Greenfield says
Oh my these muffins were amazing ! I cant tell they are gluten free , they are better than any muffin I have had in a long time , the perfect texture ! I added cinnamon chips instead of chocolate chips and 1/2 tsp. More spices – all I can say is AMAZING ! These will be my go to from now on ! Thank you for this delicious recipe 😊
My Heart Beets says
Debbie, that’s so great to hear! Thanks for letting me know how these muffins turned out for you 🙂 Also, cinnamon chips sound amazing!
Gayle Farrel says
I made this recipe before just guessing that the pumpkin can I had was the right size but now I can remember what size I used. It did turn out well, very delicious, l but can you tell the size of the can or use a standard measurement like 1 cup or whatever? I have a partial 32 oz. pumpkin puree can leftover right now. I want to make these again tomorrow!
My Heart Beets says
Gayle, I use 1 cup of pumpkin puree 🙂 hope that helps!
Maneesha says
Absolutely delicious recipe! I loved it!! I took the muffins to share with my work colleagues, and they were devoured before noon!
My Heart Beets says
Thanks Maneesha!! That’s so great to hear! 🙂
Vicki says
Love these! Today I made another batch and completely forgot to add the eggs! Tasted slightly different, but really wasn’t noticeable and didn’t affect the texture. In case anyone has an egg allergy… They can be left out no problem!
My Heart Beets says
Vicki, I’m so glad you love the muffins! And wow, that’s great to know – thank you for sharing that these can be made egg-free!
Sraj says
Thank you for the recipe. My picky toddler (who is about the same as Tony 🙂 loves these “mum-mums” and so do I!
My Heart Beets says
That makes me so happy to hear!! Love that your kiddo calls them mum-mums – so adorable!!
Briita says
Delicious. Super quick and easy. What a great idea using oats this way, I think the possibilities are endless. I am already envisioning an apple sauce version. Thank you!
My Heart Beets says
Briita, so glad you liked it!! And you can definitely sub applesauce for pumpkin – I have tried it and it works well 🙂
Kamila says
These muffins were so moist and delicious! I made these in the evening and my husband inhaled three in a row for dessert and couldn’t stop raving about them. Like you mentioned, they are also perfect in the morning with a cup of coffee. Thanks for another great recipe!
*I didn’t have pumpkin puree on hand so I substituted with canned butternut squash but otherwise followed the recipe exactly.
My Heart Beets says
Kamila, that’s great to hear! I’m so glad you and your hubby like them so much 🙂 Thanks for letting me know how it turned out for you!
Hannah says
Absolutely fantastic. I haven’t been able to enjoy my family’s pumpkin bread recipe for five years after developing allergies, but these have all the right flavors and texture. The oats are brilliant – the consistency of the baked muffins are moist and not at all dry or grainy like most gluten free desserts.
My Heart Beets says
Thanks, Hannah! I’m so happy to hear that you liked these muffins! 🙂