These Gluten-Free & Vegan Double Chocolate Pumpkin Muffins are soft, sweet, and loaded with chocolate flavor. Made in one bowl and ready in 30 minutes, you’ll be in muffin heaven in no time.

Welcome to the gluten-free muffins lovers club! Oh, and they’re vegan too, just to hit all of the dietary restrictions, because you know I like to make the best food that is both gluten-free, vegan, and always delicious enough to be served to the people who eat everything and put a big smile on their face too. In fact…I wrote an entire cookbook based around that concept.

These double chocolate pumpkin muffins got the biggest thumbs up from everyone: my gluten-free dad, my grain-free sister, me (the vegan), and my friends & family who eat all the things. Everyone loved them.

These pumpkin chocolate chip muffins are all the things you want in a good muffin…

  • Ready in 30 minutes
  • Made in one bowl
  • Gluten-free, vegan & grain-free
  • Loaded with chocolate chips
  • Soft & fluffy
  • Flavored with pumpkin spice
  • Easy to store for meal prep

What flours make the best gluten-free muffins?

Since these muffins are gluten-free and grain-free, the flours we use here are important! So many times, gluten-free, grain-free, and paleo muffins can be an odd texture. These are NOT that – we use Bob’s Red Mill flours to get an amazingly fluffy and delicious muffin! I always stick with Bob’s since they process in facilities that are certified gluten-free and always high quality.

  • Almond Flour: always one of my go-to’s for the soft, sweet texture that it gives every baked good! On its own, it can be a little crumbly for a muffin, but combined with the cassava flour, it makes for the perfect texture. I always go with Bob’s Red Mill Blanched Almond Flour – it’s the finest almond flour I’ve used, and others never seem to work as well!
  • Cassava Flour: from the same plant as tapioca flour, but it’s the whole root that’s in this flour, not just the starches. This means it has a lot more fiber! Bob’s Red Mill Cassava Flour has a great finely milled texture and works incredibly well for giving these muffins a soft, fluffy, but sturdy texture. These won’t fall apart on you!

Tips for the best muffins

  • Use a kitchen scale for the most accurate results! I provide gram measurements for my baking recipes because it ensures the most consistently delicious results. Measuring by volume can be much more inconsistent.
  • Add your favorite mix-ins. I love loading up dark chocolate chips into these muffins to make them ultra chocolatey, but you could switch things up by adding your favorite nuts for crunch, use a different kind of chocolate, or add different toppings for extra pizazz.
  • Use an ice cream scoop. I love using a large ice cream scoop to dole out the batter and make evenly-sized muffins.

How to store chocolate pumpkin muffins:

These double chocolate pumpkin muffins taste best fresh from the oven, like most baked goods, but if you’re planning to store them, you have a few options.

  • Room temperature: these will keep well at room temperature in an airtight container for up to two days.
  • Refrigerator: you can keep them in an airtight container in the refrigerator for up to a week, though they’ll taste best in the first few days.
  • Freezer: these muffins can be frozen in an airtight container for up to six months. To defrost, leave them at room temperature for about 30 minutes to an hour. When you’re ready to eat, reheat them in the microwave or toaster.

Want more gluten-free muffin recipes?

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Vegan Double Chocolate Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These Gluten-Free & Vegan Double Chocolate Pumpkin Muffins are soft, sweet, and loaded with chocolate flavor. Made in one bowl and ready in 30 minutes, you’ll be in muffin heaven in no time.


  • ½ cup (120g) pumpkin purée
  • ⅓ cup coconut sugar
  • ¾ cup (6 ounces) unsweetened almond milk or other dairy-free milk
  • ¼ cup (64g) creamy almond butter or other nut or seed butter
  • ¼ cup (50g) refined coconut oil, melted
  • 2 tablespoons flax meal
  • ½ teaspoon vanilla extract
  • ¾ cup (105g) Bob’s Red Mill cassava flour
  • 1 cup (96g) Bob’s Red Mill blanched almond flour
  • 3 tablespoons cocoa powder or cacao powder
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup dairy-free chocolate chips


  1. Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
  2. In a large mixing bowl, combine pumpkin puree, coconut sugar, almond milk, nut butter, coconut oil, flax meal, and vanilla extract. Stir to combine.
  3. Add cassava flour, almond flour, cacao powder, pumpkin pie spice, baking soda, baking powder, and salt. Stir until combined. Fold in the chocolate chips.
  4. Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.
  5. Once done, let cool completely on a wire rack.
  6. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave or toaster oven when I want it!

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