Gluten-Free Pumpkin Chocolate Chip Muffins

October 17, 2023

Recipe Adapted From The Real Food Dietitians

Fall is upon us! Here at Case Specific Nutrition, we are big fans of all things pumpkin! Today we are sharing a recipe for a gluten-free baked good: Pumpkin Muffins. The original recipe is credited to The Real Food Dietitians. Why do we love pumpkin? It is a hidden source of several vitamins and minerals! Pumpkin can be a good source of Vitamins A, C, and E as well as potassium, magnesium, and iron. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

Prep: 10 min | Cook: 20 min | Total: 30 minutes
Serving Size: 12 Muffins


  • 1¼ cups gluten-free all-purpose flour
  • Can substitute for regular all-purpose flour (1 ¼ Cups)
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 2 whole eggs
  • 1/4 cup olive oil
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chips of your choosing (or measure with your heart)
  • 1/3 cup chopped pecans


  1. Preheat your oven to 375°F.
  2. In a bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix to combine.
  3. In a second bowl, combine pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla. Mix well.
  4. Stir the wet ingredients into the dry ingredients just until moistened.
  5. Fold in chocolate chips and pecans.
  6. Grease a muffin tin (or use paper liners). Fill each up ½ to ¾ full.
  7. Bake at 375°F for 17-21 minutes or until toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes before remove from pan. Put onto a wire rack to cool completely.

If you try out this recipe and want to tag us on social media @CaseSpecificNutrition, we would love to see your dish! Email if you would like to make an appointment with one of our dietitians to talk about more recipes and your health goals. If you do not have time to cook this week, consider ordering from Case Specific Meal Prep!

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