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Pumpkin Chocolate Chip Muffins (VIDEO)

Pumpkin Chocolate Chip Muffins are a staple at our house, all year long.

Dairy-free, egg-free, and super filling with that pumpkin.

Great for toddlers and kids! See recipe below.

 

dairy and egg free pumpkin chocolate chip muffins


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Dairy-free and egg-free Pumpkin Chocolate Chip Muffins can easily be a wonderful allergy-friendly treat.

My kids love them for breakfast or any time of day.

They were an awesome toddler snack, too, back in the day.

We’ve been making them forever!

I’ve tweaked the recipe a few times to get it a little healthier,

and these actually won a Silk Fall Recipe Contest one time!

I have an apron to show for it, lol. 

A few times I’ve made these muffins…

half asleep…

and accidentally used a whole can of pumpkin instead of just one cup, ooooopsie!

So remember, one can makes TWO batches. 

Don’t be Jamie.

dairy and egg free pumpkin chocolate chip muffins

The Best Muffin Pans

And even though muffin wrappers can be adorable,

I have fallen in love with the ease of my new USA Muffin Pans (affiliate)…

recommended by my friend Stacy at Humorous Homemaking.

No liners, no sticking, easy clean, and safe for your family!

In this post there’s a quick video about the muffins and this awesome muffin pan.

Baked Milk Muffin Recipe

Don’t worry, if you’re strictly dairy-free, this recipe is for you!

BUT, if you are a food allergy family doing baked-in milk under the supervision of a board certified allergist,

we use this recipe as part of our own baked milk protocol, too.

If you use 1/2 cup of your approved milk in this recipe, it will yield approximately 2 teaspoons of milk per muffin.

If you use 1/4 cup dairy-free milk and 1/4 cup dairy milk approved by your allergist, these muffins will contain approximately 1 teaspoon of dairy milk per muffin.

As baked milk allergy families know, the bake time and temp also matters so make sure you note this recipe is only a 20-minute bake at 350 degrees. But I have gone to 30 minutes to bake the milk enough for us. 

Ask your allergist if this works for you.

To reiterate, nobody should try baked milk without the supervision of an allergist.

And every baked milk protocol is different and individualized.

As they say, do not try this at home…unless you are guided by an allergist.

Here is a video with my allergist about baked milk oralimmunotherapy

 

dairy and egg free pumpkin chocolate chip muffins

PUMPKIN CHOCOLATE CHIP MUFFINS

Dairy-Free & Egg-Free

Makes 12 Muffins

Oven 350 degrees.

 

PUMPKIN CHOCOLATE CHIP MUFFIN INGREDIENTS

1-1/2 cup flour
1/4 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice mix
1/2 tsp sea salt
1/2 cup dairy-free milk
1/4 cup liquid coconut oil (or vegetable oil)
1/4 cup maple syrup (or more brown sugar)
1 cup pumpkin puree (I have also used sweet potato puree)
1/2 tsp vanilla extract
1/2 cup dairy-free chocolate chips 

Pumpkin Chocolate Chip Muffins No Egg

HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS 

Combine together the flour, sugar, baking powder, pumpkin pie spice, and salt.

In a separate bowl, combine the maple syrup, milk, vegetable oil, pumpkin puree, and vanilla extract until smooth.

Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined.

Fold in the chocolate chips.

Sprinkle tops with raw sugar before baking.

Spoon the batter into the muffin pan, filling each well about 1/2 full. 

Bake on 350 for about 20 minutes, or until they spring back to the touch and a toothpick comes out clean.

 

Hope you love these pumpkin chocolate chip muffins as much as we do!

For 6 health benefits of pumpkin, see this post from Web MD

 

 

Original Post:  10-31-10

 

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Ellen

Saturday 6th of October 2018

Hi, my grand daughter can have baked milk, do you think I can add 1 cup regular milk for all you liquids

Jamie Kaufmann

Saturday 13th of October 2018

The recipe would allow that, I'd just make sure it works with her baked milk protocol :)

Kaylea

Friday 3rd of October 2014

Has anyone tried these gluten free as well??? I am excited to try them but not sure exactly what to sub for the white and wheat flour... My son is gluten, dairy, egg, peanut and bean free... hard to find yummy recipes!

Elisabeth

Thursday 21st of November 2019

I am wondering same thing...we have multiple food sensitivities gluten is one of them...

Kerri

Friday 5th of August 2011

Oh WOW!!! These are AMAZING!! So moist, flavorful, and just plain delicious!!!

Our little guy (2.5) is allergic to milk, too! I, too, Google'd dairy-free cake & found that recipe! Can't wait to try it for our oldest's (almost 5) b'day party in a couple weeks! Thanks for such an AWESOME blog!! Keep it up! I'm printing recipes like crazy right now! :)

Jamie Kaufmann

Tuesday 2nd of November 2010

Hi Amy! I am glad to hear you liked it! The cake recipe was one of my very first posts here. Then later I realized I had posted the wrong amount of cocoa. Then recently Jeff figured out to add more flour on the non-cocoa flavors. And it never had a picture on the post. Just the other day I looked at my stats and that poor pathetic post is looked at daily! So as you can see, it's now all doctored up...with a cute pic. Happy Birthday to Luke and I know it will be a hit. :)

Amy T.

Tuesday 2nd of November 2010

Hi Jamie! I tried your chocolate cupcake recipe last weekend as a practice run for Luke's upcoming birthday party. We'll probably do the white for the party. I was a bit skeptical about the vinegar and baking soda at first, but it worked! Thanks for a great blog!

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