Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Autumn is in the air! The leaves are changing color, the temperature is dropping, and pumpkin spice everything is popping up everywhere. That means it’s time to get baking! These gluten free pumpkin chocolate chip muffins are the perfect autumn treat. They’re delicious and easy to make, and they’re sure to please everyone. So get your apron on and let’s get baking!


Makes about 9 muffins

2 eggs or flax eggs

¼ cup maple syrup OR honey

½ cup dairy-free milk

½ cup pumpkin puree 

1 tablespoon melted coconut oil

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

1 cup gluten-free flour (recommend Bob’s Red Mill brand)

2 teaspoon cinnamon

¾ teaspoon baking soda

¼ teaspoon sea salt

½ cup dairy-free semi-sweet chocolate chip

How to Prepare

Preheat the oven to 350 degrees F.

Line your muffin pan with paper liners. Spray with cooking spray. 

Mix the eggs, pumpkin,  sweetener of choice, milk, coconut oil, vanilla, and apple cider vinegar in a mixing bowl. Mix until smooth. Stir in the flour, cinnamon, baking soda, and sea salt. Mix well. Lastly, fold in the chocolate chips. 

Divide the batter between the muffin tins. Place in the oven and bake for about 20 to 25 minutes. Pierce the center with a toothpick to make sure the muffins are done. Let the muffins rest for at least 10 minutes before serving.

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