Gluten-Free, Dairy-Free Pumpkin Chocolate Chip Muffin Recipe

Anyone else out there obsessing over all things pumpkin yet? Just me? I refuse to believe that!

One of my favorite things about fall is all the pumpkin flavored everything. And that goes for coffee as well as baked goods… heck I even add pumpkin to my chili (when it gets a little cooler, I’ll share that recipe with you, too).

So when my sweet toddler/baking assistant requested another pumpkin treat this past weekend, how was I to refuse?

We made pumpkin chocolate chip cookies last week, and she didn’t want to do that again. So I had to think of another quick and easy pumpkin baked good that we had all the ingredients on hand for.

Muffins!

First of all, whoever came up with the idea for muffins is my hero. They’re basically cupcakes for breakfast minus the frosting. So moist and delicious… and filled with chocolate (at least in my home).

Pumpkin muffins it was! This super quick and easy Gluten-Free, Dairy-Free Pumpkin Chocolate Chip Muffin recipe will only take you about 30 minutes from start to finish and leave you with the very best treat you can eat for breakfast, lunch, dinner, dessert… you name it!

GLUTEN-FREE, DAIRY-FREE PUMPKIN CHOCOLATE CHIP MUFFIN RECIPE

INGREDIENTS

• 3/4 cup coconut oil organic, refined and melted
• 1 cup organic cane sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup pumpkin puree
• 1 1/2 cup gluten-free 1:1 baking flour with xantham gum (my favorite is Bob’s Red Mill 1:1 Baking Flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 1/2 tsp pumpkin pie spice
• 1 cup organic dark chocolate chips

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit.
2. Grease 1 muffin tin with coconut oil and set aside.
3. Combine gluten-free flour, salt, baking powder, baking soda, and pumpkin pie spice and set aside.
4. Melt coconut oil in a large bowl.
5. Add in sugar and vanilla, mixing as you go with a wooden spoon.
6. Add in your eggs and your pumpkin puree.
7. Slowly add in your flour mixture, making sure it’s fully incorporated.
8. Once combined, stir in your dark chocolate chips.
9. Spoon mixture evenly into your muffin tin.
10. Bake for 15-17 minutes or until they begin to look a little golden brown.
11. Allow them to cool, and enjoy!

 A FEW EXTRA TIPS

• If you like a more coconut-y flavor, try using unrefined coconut oil instead of refined.
• Use any chocolate chip you like for this recipe. My favorite allergy friendly brand is Enjoy Life’s dark chocolate chips.
• I have tried every gluten-free baking flour out there, and my very favorite is Bob’s Red Mill 1:1 Baking Flour. Feel free to replace this with your favorite, but make sure your contains xantham gum. Otherwise, you’ll need to add this to your recipe!

From start to finish, these quick and easy gluten-free muffins take 30 minutes or less! And they’re sure to please all your eaters!

Not to mention they’ll warm you up and put you in the mood for all things fall and pumpkin… even if it is still hot outside and basically still summer.

So even if it’s still too hot where you live too, warm up with this delicious recipe and save that cozy sweater and cableknit blanket for October… or November.

Are you running to your kitchen to give these a try right now? Let me know!

Looking for other pumpkin recipes? Check out my Gluten-Free Dairy-Free Chocolate Chip Cookie Recipe here!