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Pumpkin Chocolate chip Muffins Gluten Free and Dairy Free

Pumpkin Chocolate Chip Muffins (Gluten-Free)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dairy free, gluten free, healthy

Description

These delicious Pumpkin Chocolate Chip Muffins are gluten-free and dairy-free, and a great way to enjoy pumpkin spice season. Serve them as a healthy dessert or snack. 


Ingredients

  • Nonstick cooking spray
  • 2 eggs, beaten (use flax eggs for vegan)*
  • 1 cup pumpkin puree
  • 1/4 cup avocado oil
  • ¼ cup unsweetened almond milk
  • 1 ½ cups gluten-free flour
  • 1/2 cup coconut sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 3/4 cup chocolate chips, divided into ½ cup and ¼ cup

Instructions

  1. Preheat your oven to 400°F. Spray a muffin tin with nonstick cooking spray and set aside. 
  2. In a medium mixing bowl, combine the eggs, pumpkin puree, oil, and almond milk. Stir to combine.
  3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, salt, and ½ cup of the chocolate chips. Stir to combine.
  4. Pour the wet mixture into the dry mixture and stir to combine.
  5. Divide the batter between the muffin wells and top the rest of the muffins with the remaining ¼ cup of chocolate chips.
  6. Bake for 25 minutes. Let the muffins cool for about 10 minutes before removing from the muffin tin.

Notes

Notes: be sure to use canned pumpkin that is 100% pumpkin with no other ingredients.

If you want to freeze these muffins after they have baked, let them cool completely. Place them in a zip-top bag and freeze for up to 2 months.

VEGAN: use two flax eggs in place of regular eggs. To make 2 flax eggs, combine 2 tablespoons of ground flax with 6 tablespoons of water. Let the mixture set for 10 minutes before using.

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