Pumpkin Chocolate Chip Muffins are a staple at our house, all year long!
Dairy-free, egg-free, and super filling. Great for toddlers and kids!
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…
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.
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.
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
1/4 cup maple syrup
1 cup pumpkin puree (I have also used sweet potato puree)
1/2 tsp vanilla extract
1/2 cup dairy-free chocolate chips
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!
Original Post: 10-31-10