Mini Chocolate Chip Pumpkin Muffins -Gluten-Free

These gluten-free mini chocolate chip pumpkin muffins made with almond flour are tiny treats for a taste of fall. Enjoy the cozy flavors of pumpkin spice in every bite – perfect for satisfying your autumn cravings! They're allergen-friendly, gluten-free and dairy-free.

This recipe was inspired by my favorite gluten-free almond flour pumpkin muffin recipe. Making two-bite muffins, (and then adding chocolate chips) keeps the kids (and the kid in all of us) happy.

❤️ Why you'll love this recipe

• gluten-free: Made with my favorite combination of almond flour and tapioca flour, these muffins are allergen-friendly. They're gluten-free and dairy-free.
• two-bite muffins: They're perfect for a Thanksgiving or Hallowe'en dessert platter, or a kids Hallowe'en party!
• a healthier after-school snack
• delicious: These soft, moist, fluffy muffins are packed with chocolate chips!
• An easy recipe: No mixer needed, just bowls, a whisk, a spatula, and a muffin tin!

🛒 Ingredients

Here are the ingredients you'll need to make these mini pumpkin muffins. You'll find a complete list with quantities in the recipe card below.

• blanched almond flour, finely ground
• tapioca flour, also called tapioca starch
• pumpkin spice mix, for homemade pumpkin pie spice, see Notes in the recipe card.
• baking powder, gluten-free
• sea salt or Kosher salt
• large eggs, at room temperature
• pumpkin purée: homemade or canned
• coconut sugar, or brown sugar
• coconut oil, or butter, melted
• pure vanilla extract
• chocolate chips, dairy-free

And if you have leftover pumpkin purée after opening a can, check this collection of Smart Ideas for Leftover Pumpkin Purée. They're all gluten-free, (even the Pumpkin Peanut Butter Dog Treats!)

🔪 Instructions

Here are step-by-step instructions to make the best mini pumpkin muffins. You'll find detailed directions in the recipe card below.

1. Whisk dry ingredients together.

2. Add the wet ingredients and stir until well combined and no traces of flour remain.

👍🏼 Helpful Tip

Muffin liners allow for easy removal and storage. Use Halloween or Thanksgiving-themed mini muffin liners just for fun!

🔁 Substitutions and Variations

Keep these mini muffins dairy-free: Use coconut oil instead of butter and choose dairy-free chocolate chips like Enjoy Life Semi-Sweet Mini Chocolate Chips.

❓ FAQ's

🕑 How to store mini pumpkin muffins

To store: Store at room temperature in a covered container for 3 - 4 days. After that, transfer them to the fridge.

To freeze: For longer storage, freeze these muffins for up to 3 months in an airtight container. You could also wrap them and freeze them individually to pack in a daypack or lunch box for healthy snacks.

🎃 More pumpkin recipes!

🗒 More Halloween treats

📖 Recipe

Mini Chocolate Chip Pumpkin Muffins

These mini chocolate chip pumpkin muffins are dairy-free and gluten-free. They're tiny two-bite soft and fluffy pumpkin muffins generously studded with chocolate chips.

Print Pin Rate

Course: Breakfast and Brunch, Muffins

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 32

Calories: 265kcal

Author: Elaine

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Equipment

1 mini muffin pan

1 small cookie scoop

glass mixing bowls

whisk

spatula

Ingredients

Gluten-free Pumpkin Muffins

• ▢ 2 cups almond flour, finely ground
• ▢ ½ cup tapioca flour, also called tapioca starch
• ▢ 1 tablespoon pumpkin spice mix, see Notes
• ▢ 2 teaspoons baking powder, gluten-free
• ▢ ½ teaspoon sea salt or Kosher salt
• ▢ 2 large eggs, at room temperature
• ▢ ½ cup pumpkin purée, not pie filling
• ▢ ¾ cup coconut sugar, or brown sugar
• ▢ ¼ cup coconut oil, or butter, melted
• ▢ 1 teaspoon pure vanilla extract
• ▢ chocolate chips, dairy-free

Instructions

• Preheat oven to 350°F. LIne a 24-cup muffin tin and either 4 regular-sized muffin tin with culinary or parchment paper liners.
• In a large bowl, measure and whisk the dry ingredients together: almond flour, tapioca flour, baking powder, pumpkin spice mix and salt.
• In a medium bowl, whisk the eggs, then add pumpkin purée, sugar, melted coconut oil and vanilla extract. Mix until well combined.
• Use a spatula or spoon to combine the wet ingredients with the dry ingredients, stirring just until combined.
• Gently stir in the chocolate chips, reserving a few to place on top of each mini muffin.
• Use a spoon or a cookie scoop to divide the batter evenly into the lined muffin cups.
• Top each muffin with 2 or 3 chocolate chips.
• Bake for 15-17 minutes or until toothpick inserted in the center of a muffin comes out clean. Let sit in the muffin pan for 5 - 10 minutes, then remove to a cooling rack to cool completely.

Notes

To make your own Pumpkin Spice Mix, combine:

• 3 tablespoons cinnamon
• 2 tablespoons ground ginger
• 2 tablespoons ground nutmeg
• 1 ½ tablespoons ground allspice
• 1 ½ tablespoons ground cloves

Store in a small jar. You'll need 1 tablespoon of this mix to make these pumpkin muffins.

Note: This recipe makes 32 mini muffins or 24 mini muffins and 4 large muffins.

Nutrition

Calories: 265kcal | Carbohydrates: 23g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 126mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1638IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

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