Healthy Chocolate Chip Pumpkin Muffins (Gluten-Free + High-Protein)

I love prepping a batch of these on Sunday mornings to enjoy throughout the week. They make busy mornings easier, fill your kitchen with that amazing pumpkin-spice aroma, and pair perfectly with a warm cup of coffee or tea.

• Full of fall flavor: These mussins aresoft, fluffy, tender and full of pumpkin spice flavor.
• Kid-friendly: They make a great snack or breakfast for little ones.
• Easy to make: Made with simple, wholesome ingredients you probably already have on hand.
• They are Gluten-Free: Crafted with a combination of gluten-free 1:1 and oat flour, making them easy on the tummy and accessible to almost everyone.
• They are Naturally Sweetened: We use only pure maple syrup, which provides a rich, caramel-like sweetness without any refined sugar.
• They are Nutrient-Dense: Packed with pumpkin and an optional boost of protein from collagen peptides.
• They are Meal Prep Friendly: They store beautifully, making them perfect for batch cooking and enjoying all week long.

• Pumpkin Purée: Adds moisture, nutrients, and that cozy fall flavor we all love.
• Eggs: Provide structure and help the muffins rise.
• Maple Syrup: Natural sweetness that gives these muffins a warm, rich flavor. (You can also use honey — see below!)
• Coconut Oil: Keeps the muffins moist and soft while adding a hint of richness.
• Gluten-Free 1:1 Flour: Creates the perfect muffin texture that’s soft but sturdy.
• Oat Flour: Adds heartiness and extra fiber for a wholesome boost.
• Pumpkin Pie Spice: Brings all the comforting fall flavors together.
• Vanilla Extract: Rounds out the sweetness and flavor.
• Collagen Peptides (Optional): A sneaky way to add extra protein without changing the texture.
• Chocolate Chips: Optional, but make these muffins irresistible for both kids and adults!

• Pumpkin Purée: Adds moisture, nutrients, and that cozy fall flavor we all love.
• Eggs: Provide structure and help the muffins rise.
• Maple Syrup: Natural sweetness that gives these muffins a warm, rich flavor. (You can also use honey — see below!)
• Coconut Oil: Keeps the muffins moist and soft while adding a hint of richness.
• Gluten-Free 1:1 Flour: Creates the perfect muffin texture that’s soft but sturdy.
• Oat Flour: Adds heartiness and extra fiber for a wholesome boost.
• Pumpkin Pie Spice: Brings all the comforting fall flavors together.
• Vanilla Extract: Rounds out the sweetness and flavor.
• Collagen Peptides (Optional): A sneaky way to add extra protein without changing the texture.
• Chocolate Chips: Optional, but make these muffins irresistible for both kids and adults!

• Honey instead of maple syrup: Works great — it adds a slightly denser texture and deeper sweetness.
• Butter instead of coconut oil: Use the same amount of melted butter if you prefer a richer flavor.
• Regular flour: You can swap the gluten-free 1:1 flour for all-purpose flour if gluten isn’t an issue.
• Dairy-free options: Use dairy-free chocolate chips or skip them for a fully dairy-free recipe.

• Honey instead of maple syrup: Works great — it adds a slightly denser texture and deeper sweetness.
• Less sweetener: you can reduce maple syrup to 1/2 cup
• Butter instead of coconut oil: Use the same amount of melted butter if you prefer a richer flavor.
• Regular flour: You can swap the gluten-free 1:1 flour for all-purpose flour if gluten isn’t an issue.
• Dairy-free options: Use dairy-free chocolate chips or skip them for a fully dairy-free recipe.

These muffins are tender, fluffy, and perfectly moist — not dense or gummy like some gluten-free recipes can be. The pumpkin and coconut oil create a soft, cake-like texture, while the maple syrup adds just the right amount of sweetness. Every bite tastes like fall comfort in muffin form.

• Serve: Enjoy warm out of the oven, or with a little butter or almond butter for an extra treat.
• Store: Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Freeze: These freeze beautifully — just let them cool completely, then store in a freezer bag for up to 2 months. Reheat in the microwave or toaster oven for a quick breakfast or snack.

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Healthy Chocolate Chip Pumpkin Muffins (Gluten-Free + High-Protein)

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Course Breakfast, Dessert, Snack

Servings 12

Ingredients

  

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Dry Ingredients:

• ¾ cup gluten-free 1:1 flour (or all purpose flour)
• ¾ cup oat flour
• ½ cup unflavored collagen peptides optional
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tbsp cinnnamon
• ½ tsp salt

Wet Ingredients

• 15 oz pumpkin purée
• 2 eggs
• 2/3 cup pure maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Add Ins:

• 1 cup dairy-free chocolate chips

Instructions

 

• Preheat the oven to 350°F and line a muffin tin with parchment liners or lightly grease it.
• In a large bowl, whisk together the dry ingredients — the flours, baking powder, baking soda, pumpkin pie spice, salt, and collagen (if using).
• In a separate bowl, mix the wet ingredients — pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla — until smooth and combined.
• Combine the wet and dry ingredients, stirring gently until just mixed.
• Fold in the chocolate chips or any other add-ins you love.
• Scoop the batter evenly into 12 muffin cups (they’ll be fairly full).
• Bake for 22–26 minutes, or until a toothpick inserted in the center comes out mostly clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword chocolate and pumpkin, chocolate chip pumpkin muffins, dairy-free muffins, gluten-free muffins, healthy muffins, protein muffins, pumpkin, pumpkin muffins

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