Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Yield: 12 muffins
These gluten pumpkin chocolate chip muffins are packed with a full can of pumpkin and bursting with fall flavors. They make a great snack or breakfast, and are great for on-the-go.
One of my favorite breakfasts to enjoy during a weekday are muffins with a piece of fruit. It’s easy, quick (great to take on-the-go if need be), and the muffins can be heated up if you want a warm breakfast! Just nuke them in the microwave for 15-30 seconds or put them in your toaster oven to crisp them up a bit. I love cutting them in half and spreading peanut butter or some dairy free cream cheese on them. Yum!
These pumpkin chocolate chip muffins are not only fluffy and moist, but naturally free from gluten, dairy and eggs. The pumpkin provides great flavor and acts as a binder, which makes it a great replacement for eggs. Those with allergies and intolerances, or those who want a healthier choice, will love these muffins because they encompass all the great fall flavors. No need to miss out on pumpkin season!
Want more pumpkin and fall recipes? Check out these Pumpkin Chocolate Chip Biscotti and this dairy free Instant Pot Potato and Corn Chowder!
Ingredients:
Pumpkin- make sure it’s not pumpkin pie filling! The ingredients should be 100% pumpkin.
Flax egg- combine 1 Tablespoon ground flaxseed with 2.5 Tablespoons of warm water. Set in the fridge for 10 mins.
Melted Coconut Oil– I prefer to use naturally refined coconut oil so that there is no coconut smell or taste.
Pure Vanilla Extract– I love this Madagascar vanilla. Madagascar makes a huge difference in baked goods.
Maple syrup- I use a local maple syrup, but make sure it is 100% maple syrup.
Blanched Almond Flour– I prefer to use blanched almond flour compared to unblanched. Unblanched is the whole almond ground including the skin. Blanched is sweeter, almost like a cakey flour which is perfect for baked goods!
Oat Flour- I make my own by blending these Trader Joe’s Gluten Free Rolled Oats until it reaches a super fine consistency.
Coconut Sugar– you can also use any granulated sugar such as cane or brown sugar.
Cinnamon- the perfect partner to fall baking. Can also sub nutmeg and cloves if there is a cinnamon allergy.
Baking Powder
Baking Soda
Salt- brings all the flavors together.
Dairy Free Chocolate Chips– these Enjoy Life chocolate chips are great, especially for those with allergies. They’re free from the common 14 allergies. Their other products are great too, I would highly recommend any of them!
Kitchen Tools to make these Pumpkin Chocolate Chip Muffins
- Glass Mixing Bowls
- Cookie Scoop – In this recipe, I use the big scoop. One big scoop of the batter should be enough to fill the liner.
- Spatula
- Measuring cups and spoons
- Muffin Liners– I cannot rave enough about these liners. For years I used regular muffin liners, and if you’ve ever made gluten free muffins, you’ll know that they stick to the liners. I used to end up with half a muffin by the time I peeled all the wrapper off. But not these! I love parchment paper for all things baking, both gluten free and regular. These muffin liners are a staple in my kitchen because the muffins don’t stick and the liner comes off so easily!
How to make:
Line
Preheat the oven and line a muffin tin with 12 liners.
Combine
Combine the wet ingredients together in a large bowl.
Mix
In a separate bowl, mix the dry ingredients together and then add them to the wet ingredients. Mix well.
Fold
Add the chocolate chips to the bowl and fold them into the batter.
Scoop
Using your large cookie scoop, or a 1/3 measuring cup, scoop the batter evenly into the 12 muffin liners. Keep them domed (do not smooth the top down) so that they will bake up, similar to a bakery style muffin (pictured below).
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Gluten Free Pumpkin Chocolate Chip Muffins (Vegan)
Course: Breakfast, Snacks12
muffins10
minutes25
minutes35
minutesThese gluten free pumpkin chocolate chip muffins are packed with a full can of pumpkin and bursting with fall flavors. They make a great snack or breakfast, and are great for on-the-go.
Ingredients
- Wet Ingredients
1 15 oz. can of pumpkin
1 flax egg (combine 1 Tablespoon ground flaxseed with 2.5 Tablespoons of warm water. Set in the fridge for 10 mins.)
3 Tablespoons melted coconut oil
2 teaspoons pure vanilla extract
1/4 cup maple syrup
- Dry Ingredients
1 cup blanched almond flour
1 1/4 cup oat flour* see above for notes on how to make your own
3/4 cup coconut sugar
1-1 1/2 teaspoons cinnamon (can use nutmeg and cloves if there is a cinnamon allergy)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
- Chocolate Chips
1/2 cup dairy free chocolate chips, such as Enjoy Life Morsels
Directions
- Preheat oven to 350 degrees.
- Line a muffin tin with 12 liners.
- In a large glass bowl combine all wet ingredients.
- In a separate medium bowl combine dry ingredients and then pour into the wet ingredients and combine. I typically pour the dry ingredients onto the wet ingredients and roughly mix them on top before I mix them into each other.
- Add chocolate chips and fold into the batter.
- Scoop batter into muffin liners filling all the way. Keep the batter domed so that they will bake domed, similar to bakery style (pictured above).
- Bake for 20-25 minutes.
Notes
- Storage:
- You can refrigerate these muffins in an airtight container or ziploc for up to 5 days.
- You can freeze these muffins in an airtight container for up to 2 months. I recommend taking the muffins out of their liners before you freeze them. Defrost overnight in the fridge, or defrost in the microwave.
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