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.
Servings: 12 muffins
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.