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 favourite 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 favourite 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 for 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!
Jump to:
🛒 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 (not pie filling): 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.
- 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 these Halloween or Thanksgiving-themed mini muffin liners just for fun! (affiliate links)
🔁 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
To make sure your mini muffins turn out soft, fluffy and moist, don't overbake them. Remove them from the oven when a toothpick inserted in the center comes out clean.
No. This recipe has been tested several times with a combination of almond flour and tapioca flour. I don't recommend substituting a different type of flour.
🕑 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
- Gluten-free Reese's Pieces Halloween Monster Cookies
- Halloween Pretzel Cheese Witches' Broomsticks
- Dairy-Free Dirt and Worms Pudding Cups
- Pumpkin Spice Shortbread Cookies with Almond Flour
🌟 Did you make this recipe?
When you make this mini pumpkin muffin recipe, please leave a comment and a star rating below. I love hearing how my recipes turned out for you. Subscribe to my newsletter and have new recipes delivered straight to your inbox.
📖 Recipe
Mini Chocolate Chip Pumpkin Muffins
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
- 3 tablespoons cinnamon
- 2 tablespoons ground ginger
- 2 tablespoons ground nutmeg
- 1 ½ tablespoons ground allspice
- 1 ½ tablespoons ground cloves
Laura
I made a batch of the pumpkin spice mix and have loved having it handy! Tasty muffins!
Lana
Love these! Tastes like fall! Having them as mini muffins is super cute.