These Pumpkin Chocolate Chip Muffins are a wonderful allergy-friendly treat that my kids love for breakfast or any time of day. I have tweaked the recipe a few times to get it a little healthier, and these actually won a Silk Fall Recipe Contest once! 🙂
The last time I made these muffins I did a whole can of pumpkin instead of just one cup, ooooops! Remember, one can makes TWO batches.
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 Humorous Homemaking. No liners, no sticking, easy clean, and safe for your family!
Here’s a quick video below about the muffins and this awesome muffin pan.
And as mentioned in the video, here’s more info about our private support group!
CHOCOLATE CHIP MUFFINS
Makes 12 Muffins
Oven 350 degrees.
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 Enjoy Life chocolate chips (affiliate link)
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 and bake for about 20 minutes, or until they spring back to the touch.
Original Post: 10-31-10