Skip to content
  • Contact
  • Work With Me
  • Home

The Bigley Basics

Food | Life | Wellness
  • Home
  • Breakfast/Brunch
  • Healthier Chocolate Chip Pumpkin Muffins
Breakfast/Brunch, Dairy Free, Desserts, Gluten Free, Nut Free, Snacks, Vegan
June 4, 2022

Healthier Chocolate Chip Pumpkin Muffins

IMG_0121.JPG

Happy Halloween! No tricks here — just treats! Ready for some healthier pumpkin chocolate chip muffins? These muffins are dairy free and can be made gluten free, vegan and nut free too! If you love pumpkin, you have to try them out!

If you don’t like chocolate chips in your pumpkin muffins try omitting them entirely or use chopped nuts instead (pecans work great!). Adjust the recipe to suit your preferences! Here it is.

Ingredients:

  • 2 eggs (try flax or chia eggs to keep it vegan!)

  • 1 can pumpkin puree (15oz)

  • 1 cup unsweetened applesauce

  • 1/4 cup coconut oil, melted (or try butter/olive oil if allergic to coconut)

  • 2 cups flour of choice (try gluten free flour to keep it GF)

  • 2 cups coconut sugar (or try brown sugar if allergic to coconut)

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/2 tsp ginger

  • 1 tsp baking powder

  • 1 1/2 tsp baking soda

  • Chocolate chips or chopped pecans (to mix in to the batter)

Directions:

  1. Preheat your oven to 350° and spray 20 muffin tins with cooking spray.

  2. Gather all your ingredients.

  3. Combine your wet ingredients in a medium sized bowl and whisk until smooth.

  4. In a larger bowl, combine your dry ingredients and mix throughly.

  5. Add your wet ingredients to your dry ingredients and stir until well combined.

  6. Add in mix-ins and stir in gently by hand (optional — chocolate chips or chopped nuts).

  7. Divide your pumpkin bread batter evenly between your muffin tins, filling them about 3/4 the way full. Bake at 350° for 20 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let the muffins cool before removing them from your pan.

  9. Enjoy! Store in the fridge or at room temperature for up to 5 days. Or freeze for later!

Let me know if you remake these pumpkin muffins! I would love to hear your thoughts. You can try making a half recipe if you just want 10 muffins!

Disclaimer: I haven’t tried the recipe using alternative sugar, eggs or oil. If you try it out with any substitutions, let me know how it turns out! Enjoy!


IMG_0016.JPG

Post navigation

Previous Post
Next Post

Search My Site

Recent Posts

  • Paleo Pumpkin Pie Bars!
  • Single Serve Pumpkin Pancakes
  • Apple Pie Overnight Oats!
  • Sugar Free & High Protein Frosted Spice Cake
  • High Protein & Sugar Free Cinnamon Sugar Chia Seed Pudding

Categories

  • Acne
  • Beauty
  • Breakfast/Brunch
  • Dairy Free
  • Desserts
  • Diet
  • Drinks
  • Gluten Free
  • High Protein
  • Low Calorie
  • Low Carb/Keto
  • Main Meals
  • Non-Toxic Living
  • Nut Free
  • Nutrition
  • Paleo
  • Sides/Sauces
  • Skin Care
  • Smoothies
  • Snacks
  • Sugar Free
  • Vegan
  • Wellness

Archives

  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • June 2019
  • May 2019

The Bigley Basics

Food | Life | Wellness
Back to top
Proudly powered by WordPress | Theme: Memory by GretaThemes.
The Bigley Basics
  • Contact
  • Work With Me
  • Home

I’ve Moved!

This is now my old blog. To enjoy these recipes, please bookmark this page. I will be leaving all of my old recipes up on this blog until I have added them all to my new blog. Visit my new website here!