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:
Preheat your oven to 350° and spray 20 muffin tins with cooking spray.
Gather all your ingredients.
Combine your wet ingredients in a medium sized bowl and whisk until smooth.
In a larger bowl, combine your dry ingredients and mix throughly.
Add your wet ingredients to your dry ingredients and stir until well combined.
Add in mix-ins and stir in gently by hand (optional — chocolate chips or chopped nuts).
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.
Let the muffins cool before removing them from your pan.
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!
