These lightly sweetened pumpkin muffins are moist, delicious, and studded with plenty of chocolate chips! They’re also free of dairy, eggs, and refined sugar, and includes a gluten free option!
These past couple of weeks have been crazy busy, and it’s in these times that I like to have some quick and wholesome snacks on hand for the kids to munch on throughout the week. Since it’s fall, I’ll use any and every excuse to eat pumpkin! These chocolate chip studded pumpkin muffins are vegan friendly and free of dairy, eggs, and refined sugar, with a gluten free option.
They’re based off the very first recipe I added to the blog, these Glazed Pumpkin Crumb Muffins! I just used a different blend of gluten-free flours, omitted the crumble, and threw in a generous dose of chocolate chips. These are super easy to whip up and made with wholesome ingredients, like almond flour, flaxseed, pure maple syrup, and pumpkin puree.
These muffins make a great snack or even suffice for dessert! And if you love pumpkin-y treats like this, scroll down for more recipe ideas!
Pumpkin Chocolate Chip Muffins
- Total Time: 20 mins
- Yield: 10–12 servings 1x
Description
These lightly sweetened pumpkin muffins are moist, delicious, and studded with plenty of chocolate chips! They’re also free of dairy, eggs, and refined sugar, and includes a gluten free option!
Ingredients
Pumpkin Chocolate Chip Muffins: (gluten-free muffins below)
- 2 cups unbleached all-purpose flour
- 2 tablespoons flax seed meal
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/4 cup pumpkin puree
- ½ cup pure maple syrup
- 1/2 cup melted coconut oil or olive oil
- ¼ cup unsweetened, plain almond milk
- 1 cup chocolate chips, plus more for sprinkling on top
Gluten-Free Pumpkin Chocolate Chip Muffins:
- 1½ cup gluten-free multi-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour)
- ½ cup blanched almond flour
- 2 tablespoons ground flax seed
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/4 cup pumpkin puree
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil or olive oil
- 1/3 cup unsweetened, plain almond milk
- 1 cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 375ºF. Line a 12-cup muffin pan with 10–12 paper liners and set aside.
- In a large bowl, blend together flour(s), flax seed, spices, baking powder, baking soda, and salt. Add pumpkin puree, maple syrup, oil, and milk, blending together just until batter is smooth. Stir in chocolate chips.
- Divide batter between muffin cups, filling to the top. Sprinkle chocolate chips over each cup of batter, pressing them into the batter slightly.
- Bake in preheated oven for 18–25 minutes, or just until muffins have domed and a toothpick inserted near the center comes out with just a few moist crumbs. Let cool before removing from the pan.
- Cook Time: 20 mins
- Category: breakfast, naturally sweetened, vegan
You May Also Enjoy These Similar Recipes:
Glazed Pumpkin Crumb Muffins
Pumpkin Bread with Oat Streusel
Pumpkin Chocolate Chip Oat Bars
