Easy Gluten-Free Pumpkin Chocolate Chip Muffins

These gluten-free pumpkin chocolate-chip muffins my family’s favorite muffins of all time. Even thought they’re gluten-free, they’re light, fluffy and moist. They rarely last more than two days in our house.

To-Die-for Gluten-Free Pumpkin Chocolate-Chip Muffins

(adapted from ourbestbites)
Servings 24 muffins


  • 2 cups gluten-free flour
  • 1 cup almond flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1 1/2 cups white sugar
  • 3/4 cup plain yogurt
  • 3 eggs
  • 15 oz pumpkin puree
  • 1/2 cup oil I used olive oil
  • 1 tsp vanilla
  • 1 cup chocolate chips


  • Preheat oven to 350F. Line 2 muffin pans with paper liners.
    If using fresh pie/sugar pumpkin, wash the outside with a little soap and water. Place rack and 1 cup of water in instant pot and put the pumpkin on the rack. Put instant pot on sealing and pressure cook for 18 minutes. Manual release. Remove seeds and blend the flesh.
    Begin by mixing all dry ingredients together in medium mixing bowl.
    In separate mixing bowl or to stand mixer, add pumpkin puree, sugar, yogurt, vanilla, eggs and oil. Mix well.
    Add chocolate chips to your dry ingredients and toss. Carefully add dry ingredients to wet mixture and mix until just mixed through.
    Using 3 TBSP batter scoop, evenly divide batter amongst all 24 muffin cups. Batter should come just about to the top of the liner. Bake for 20-22 minutes or until toothpick comes clean.


*Dairy-free option: use dairy-free yogurt or sour cream (we like the Kite brand)
*Regular non gluten-free option: simply use all-purpose flour in place of gluten-free and almond flour instead of whole wheat flour. 

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