Pumpkin chocolate chip muffins are a staple at our house, all year long.
Dairy-free, egg-free, nut-free and super filling with all that fiber and pumpkin.
These moist, delicious muffins have been a favorite since my kids were toddlers.
See the easy recipe below.
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TOP TIP FOR PUMPKIN MUFFINS
This recipe only calls for one CUP of canned pumpkin puree, not a whole can. Also, make sure you use plain pumpkin puree, not canned pumpkin pie filling that will make these muffins way too sweet.
Dairy-free and egg-free pumpkin chocolate chip muffins are my family’s favorite muffins of all time.
Sixteen years of all time, that is.
My kids love them for breakfast or snack.
They were an awesome toddler treat, too, back in the day.
We’ve been making them forever!
These muffins even won a fall recipe contest hosted by Silk, quite awhile ago.
But I still have the prize apron to show for it, lol.
On the other hand, I’ve made these muffins while half asleep and accidentally used a whole can of pumpkin instead of just one cup, ooooopsie! Don’t be Jamie.
Also note, these are dense-ish muffins since they are egg-free…kinda like how our cake recipe turns out, too.
But when you’re a family that can’t have egg, I remember being perfectly content and happy to have a tasty muffin for my kiddos.
Despite the denser texture, my teens still devour them to this day and especially like them warm.
PUMPKIN MUFFIN REVIEWS
“Made the pumpkin chocolate chip muffins for breakfast today. They are soooo good.”
“We started making these a couple weeks ago too. My kids are obsessed! We actually make a few batches, refrigerate, and then have them for breakfast all week. In case anyone is wondering, they work perfectly with gluten free flour (we use Bobs Red Mill 1:1). Thanks for the recipe, Jamie!”
BEST MUFFIN PANS
Even though muffin wrappers can be adorable,
I have fallen in love with the ease of my new muffin pans (affiliate).
No liners, no sticking, and easy clean-up. Be sure to check them out!
DO I HAVE TO USE MAPLE SYRUP
These muffins will be perfect if you use the maple syrup.
For me, it’s worth using our good 100% syrup for these.
But I know pure syrup can be expensive. Sometimes I pinch pennies by picking ours up with our favorite Aldi staples.
If you want to skip maple syrup, you can use brown sugar in its place.
The muffins will just be a little dryer so be sure not to overbake them.
Our family has definitely doubled the brown sugar and skipped the maple syrup before, and it’s fine.
But again, if you have and can spare the maple syrup, go that route!
WHAT IF THE COCONUT OIL HARDENS
This can happen if liquid coconut oil is mixed with cold dairy-free milk.
That’s why we’ve updated our ingredients to say “warm dairy-free milk”.
But if the coconut oil still hardens, you’ll want to melt it back down to incorporate into the dry mixture evenly.
I just do a quick 30 seconds in the microwave to melt it back to liquid.
Even if it’s clumping in the wet ingredient mixture with milk and pumpkin, you can microwave it all together.
Just make sure it’s in a microwave safe bowl.
Once it’s melted back down, proceed with muffin-making!
PS: Small little chunks are fine. It’s big solid globs we want to melt back down to liquid.
I still think this potential issue is worth using coconut oil in my baking.
WHAT CHOCOLATE CHIPS FOR PUMPKIN MUFFINS
When we first made these muffins years ago, mini semisweet chocolate chips were the only dairy-free option. They taste great!
But now there are regular size dairy-free chocolate chips and even white chocolate chips that are allergy friendly!
Any of these chocolate chips will work well in these muffins.
Can you leave out the chocolate? Sure you can.
But we sure like these muffins best with chocolate. Yum!
PUMPKIN CHOCOLATE CHIP MUFFINS DAIRY & EGG FREE
Makes 12 Muffins
Oven 350 degrees
MUFFIN INGREDIENTS
1 and 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 warm 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 (or sweet potato puree)
1/2 tsp vanilla extract
1/2 – 3/4 cup dairy-free chocolate chips
extra chocolate chips or chunky raw turbinado sugar for topping (optional)
MUFFIN DIRECTIONS
Whisk together in a large bowl:
1.5 cup flour
1/4 cup brown sugar
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Combine together in a large measuring cup:
1/2 cup warm 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 (not a full can)
1/2 teaspoon vanilla extract
Mix the wet ingredients until smooth. If it’s not smooth or has chunks of coconut oil, feel free to microwave for 30 seconds and stir.
Make a well in the large bowl of dry ingredients.
Pour the wet ingredients into the well of dry ingredients.
Gently fold in 1/2 – 3/4 cup dairy-free chocolate chips until wet and dry ingredients are combined.
Spoon the batter into the muffin pan, filling each well about 1/2 full.
Optionally, top batter with more chocolate chips or raw turbinado sugar.
Bake on 350 for about 18-20 minutes, or until they spring back to the touch.
These muffins are best warm so we recommend reheat in the microwave for 20 seconds.
Store any leftover in an airtight container for up to a few days.
Hope you love these pumpkin chocolate chip muffins as much as we do!
Click here for more eggless dairy-free muffin recipes that your family will love!
This was originally posted in October 2010.
GenieJen
Sunday 5th of June 2022
Despite being late to this party... We love these muffins ! Our granddaughter, who's two, can't have egg so, I needed to know there was something safe (and tempting) after staying a night with grandparents. Success ! "Cake pee's" came after apple slices and an easy peeler tangerine. Mummy and granddad loved them too !!! Thank you so much, this is a keeper X
Jamie Kaufmann
Friday 10th of June 2022
GenieJen, that makes us so happy! Thank you for sharing. You're such a good grandma. xoxo
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. :)