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Where are my pumpkin lovers at? If you love pumpkin, you’ll love these pumpkin chocolate chip muffins! They’re the perfect balance of warm and cozy fall spices and sweet pumpkin flavor. Plus, they’re gluten free, vegan, nut free, refined sugar free, and sugar free friendly. The chocolate chips are also optional (but highly recommended!).
How do I make this recipe sugar free?
This muffin recipe call for pure maple syrup or raw honey but you can use a sugar free maple flavored syrup like this one from Lakanto if you need to keep the recipe sugar free. This maple flavored syrup is sweetened with monk fruit. You can also use sugar free chocolate chips like Lily’s stevia sweetened chocolate chips.
What ingredients do I need for these pumpkin chocolate chip muffins?
These pumpkin chocolate chips muffins are made with just a couple simple and healthy ingredients. Here’s what you will need:
- oat flour
- flax eggs or regular eggs
- baking powder
- cinnamon, nutmeg & ginger
- pumpkin purée
- non-dairy milk
- olive oil
- pure maple syrup
- pure vanilla extract
- dairy free chocolate chips (optional)
Help, I don’t have all of the ingredients!
If you don’t have all of the ingredients, there are several substitutions you can make. You can sub melted coconut oil for the olive oil, raw honey for the pure maple syrup, and regular chocolate chips for the dairy free chocolate chips. You can also use whatever milk you prefer, I used almond milk. If you don’t have all of the spices, you could just use pumpkin pie spice instead.
Where do I find dairy free chocolate chips?
Several companies make dairy free chocolate chips. I like to use Enjoy Life dairy free chocolate chips.
Can I make mini pumpkin chocolate chip muffins?
Yes, you can absolutely make mini muffins! If you do use mini muffin tins, bake your muffins for only 20 minutes (instead of 25 minutes). The recipe will make about 36 mini muffins.
How do I store them?
I typically store the muffins in an airtight container on the counter for 3-5 days. If you want to store them for longer than that, simply place them in a sealed container in the freezer. I often freeze the muffins and get them out whenever I want one. You can defrost them overnight on the counter in a sealed container or use the defrost setting on your microwave.
Looking for more fall muffin recipes?
If you’re looking for more fall muffin recipes, try out my cinnamon sugar oat flour muffins. They are a perfect fall breakfast option!
Ready to try these out? Here’s the recipe!
- 2 cups oat flour
- 2 flax eggs or regular eggs
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 3/4 cup pumpkin purée
- 1/3 cup non-dairy milk
- 1/4 cup olive oil
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
- Preheat the oven to 350° and spray 12 large muffin tins with cooking spray.
- While the oven is preheating, whisk together your wet ingredients in a large bowl.
- In a separate bowl, combine your dry ingredients (except the chocolate chips) and mix until fully combined.
- Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no lumps.
- Gently fold in the chocolate chips (if using).
- Divide your batter evenly between the 12 prepared muffin tins.
- Bake muffins for 25 minutes.
- Once baked, let the muffins cool slightly before removing from the muffin tins.
- Allow the muffins to cool completely on a cooling rack before storing.
*Store the muffins at room temperate for 3-5 days or in the freezer for 2-3 months.