Pumpkin Chocolate Chip Muffins

Super Healthy Pumpkin Chocolate Chip Muffins

It’s that time of year when I’m craving all the fall desserts: Pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin cookies. So when a friend raved about Skinnytaste’s pumpkin muffins I had to look them up.

I’m trying to steer clear of refined grains as much as possible (they make me so tired and lethargic every time I eat them — and who has time for that?). The original recipe calls for whole wheat flour and AP flour, but I tweaked the recipe with a mixture of coconut flour and gluten-free Cup4Cup flour.

I don’t typically buy pumpkin pie spice, so I didn’t have any on hand when I was testing this recipe. Instead I made my own with 1 teaspoon ground cinnamon, 1/4 teaspoon fresh ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves. You can substitute this mixture with store bought pumpkin pie spice if you have it.

Last but not least, Enjoy Life mini chocolate chips kept my muffins diary-free and vegan. You can use 2/3 cup of your favorite chocolate chips, whether they’re dairy-free or not (or even shaved good-quality chocolate such as Scharffenberger or Guittard).

Make this recipe into pumpkin bread by pouring it into a prepared loaf pan. Served slightly warm, it would be a delicious dessert.

These pumpkin chocolate chip muffins are a part of a Virtual Pumpkin Party organized by Sarah over at Cake over Steak. Head to her pumpkin page for links to dozen’s of delicious pumpkin recipes that are perfect for the season.

Print Recipe

Pumpkin Chocolate Chip Muffins (Dairy-Free and Gluten-Free)

If you’d like to keep these muffins dairy-free, use Enjoy Life mini chocolate chips. The muffins can easily be made gluten-free with the substitutions below. Use aquafaba (the liquid in a can of garbanzo beans) instead of egg whites to make the muffins vegan. The batter is slightly wet, so be sure you cook the muffins until a cake tester comes out clean.

Prep Time15 minutes mins

Cook Time24 minutes mins

Total Time39 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Author: Marcia W. Smart

Ingredients

• ½ cup coconut or almond flour
• ¾ cups Cup4Cup or Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• ¾ cup turbinado or raw sugar brown sugar works too if you can’t find turbinado
• ¾ teaspoon baking soda
• 1 ¾ teaspoons pumpkin pie spice
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 1 ½ cups pumpkin puree
• 2 tablespoons avocado oil
• 2 large egg whites or 3 medium whisked until white and frothy, or 3 tablespoons aquafaba to keep vegan
• 1 1/2 teaspoons vanilla extract
• 2/3 cup mini chocolate chips

Instructions

• Preheat oven to 350 degrees. I prefer to use silicone muffin pans sprayed with a little avocado oil spray. You can also use muffin tins lined with paper liners. Just spray the inside of the liners with avocado oil or baking spray.
• In a medium bowl combine the flours, sugar, baking soda, spices, and salt. Whisk to combine.
• In a large bowl, mix the pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until well combined, for about 3 minutes.
• Add flour mixture to pumpkin mixture and stir to combine. Fold in chocolate chips until just incorporated.
• Pour batter into muffin tins (or use an ice cream scoop to portion them out). Bake on the center rack for 24 minutes, or until a cake tester or toothpick inserted in the center comes out clean.