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
- 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
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.