Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are so easy to make.
No dairy. No egg. And nobody will know!
Moist, filling, a perfect quick breakfast or snack.
See the easy recipe below.
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Dairy-free and egg-free pumpkin chocolate chip muffins are my family's favorite muffins of all time.
We've been making them for twenty years!
My teens love them for a quick breakfast or snack.
They were an awesome toddler treat, too, back in the day.
These muffins even won a fall recipe contest hosted by Silk, quite awhile ago.
I still have the prize apron to show for it.
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!
PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE
Makes 12 Muffins
Oven 350 degrees
NOTES
Here are our favorite allergy-friendly chocolate chips.
Be sure to use plain pumpkin puree, not sweet pumpkin pie filling.
And only use one cup of pumpkin, not a whole can.
MUFFIN INGREDIENTS
1 and ½ cup flour
¼ cup brown sugar
2 teaspoon baking powder
1 teaspoon pumpkin pie spice mix
½ teaspoon sea salt
½ cup warm dairy-free milk
¼ cup melted coconut oil (or vegetable oil)
¼ cup maple syrup (or more brown sugar)
1 cup plain pumpkin puree (or sweet potato puree)
½ teaspoon vanilla extract
½ - ¾ cup dairy-free chocolate chips
extra chocolate chips or chunky raw turbinado sugar for topping (optional)
DIRECTIONS
Whisk together in a large bowl:
1.5 cup flour
¼ cup brown sugar
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
Combine together in a large measuring cup:
½ cup dairy-free milk
¼ cup coconut oil or vegetable oil
¼ cup maple syrup or more brown sugar
1 cup pumpkin puree (not a full can)
½ teaspoon vanilla extract
If using hard coconut oil, heat mixture of milk, oil, syrup/sugar, pumpkin, and vanilla in the microwave for 30 second to a minute...until the coconut oil is liquid.
Make a well in the large bowl of dry ingredients.
Pour the wet ingredients into the well of dry ingredients.
Gently fold in ½ - ¾ cup dairy-free chocolate chips until wet and dry ingredients are combined.
Spoon or scoop the batter into the muffin pan, filling each well about ½ full. We use a large scoop (affiliate) like this to keep the muffin sizes uniform.
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.
Enjoy warm or remove from pan and cool on a wire rack before storing in an airtight container.
Hope you love these pumpkin chocolate chip muffins as much as we do!
You can also save these pumpkin muffins on Pinterest for later.
Click here for more dairy and egg free muffin recipes that your family will love!
This was originally posted in October 2010.
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
GenieJen, that makes us so happy! Thank you for sharing. You're such a good grandma. xoxo
Hi, my grand daughter can have baked milk, do you think I can add 1 cup regular milk for all you liquids
The recipe would allow that, I'd just make sure it works with her baked milk protocol 🙂
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!
I am wondering same thing...we have multiple food sensitivities gluten is one of them...
We haven't gotten any reports, yet Elisabeth. But many of our recipes are tried with 1-1 flour and seem to work well. If you try, please let us know! 🙂
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! 🙂
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. 🙂
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!
That looks good!