Pumpkin Muffins (gluten-free)


These gluten-free pumpkin muffins + a cup of piping hot coffee have been calling my name on repeat the past few mornings.

gluten-free pumpkin muffins by ashley of myheartbeets.com

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!

gluten-free pumpkin muffins by ashley of myheartbeets.com

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.

gluten-free pumpkin muffins by ashley of myheartbeets.com

Let me know if you make these muffins! I know you’ll love them.

gluten-free pumpkin muffins by ashley of myheartbeets.com

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

5 from 8 reviews
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  • 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).
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gluten-free pumpkin muffins by ashley of myheartbeets.com

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Debbie Greenfield says

    5 stars
    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 😊

  2. 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!

  3. Maneesha says

    5 stars
    Absolutely delicious recipe! I loved it!! I took the muffins to share with my work colleagues, and they were devoured before noon!

  4. Vicki says

    5 stars
    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!

  5. Sraj says

    5 stars
    Thank you for the recipe. My picky toddler (who is about the same as Tony 🙂 loves these “mum-mums” and so do I!

  6. Briita says

    5 stars
    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!

  7. Kamila says

    5 stars
    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.

  8. Hannah says

    5 stars
    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.

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