There’s something about cooler weather that gives me craving a great recipe for pumpkin chocolate chip muffins. I know I’m not alone! There’s just something about that crisp fall air that makes me want warm baked treats with hints of cinnamon. Mmmm. Delightful.
Fall is my favorite time of the year. I love cuddling up in a sweater with a blanket and a book, watching the leaves turn bright red and orange, and eating delicious soups. I live in southern California, however, so I never get to experience the true fall I remember from living in Iowa, Idaho, and Utah. But it does “cool down” to a cloudy 65 degrees.
I’ve lived here too long. A cloudy 65 degrees is starting to feel a bit brisk. Just with dead palm fronds instead of beautiful golden leaves. But I’ve got this delicious recipe for pumpkin chocolate chip muffins, so I can pretend.
A Fall Classic – Pumpkin Chocolate Chip
Pumpkin chocolate chip muffins are a classic fall favorite for many people. Fall air breezes through and everyone whips out a can of pumpkin and a bag of chocolate chips. Some make muffins, some make cookies. Truthfully, I never cared for any kind of pumpkin treat as a kid – and even now I’m picky. But pumpkin chocolate chips muffins? YUM!
This recipe for pumpkin chocolate chip muffins has the wonderful classic fall flavor. These muffins are sweet, bold, and wonderfully moist. My husband and I devoured them. They’re absolutely perfect.
We loved them straight out of the oven – like they were literally to die for when they were fresh and warm. But these muffins held up very well and were delicious the next day as well – at least the few that were left were!
These muffins are gluten-free and I often find that gluten-free muffins get drier and harder the next day. But they ones didn’t! They stayed perfectly fluffy and soft.
Allergy-Friendly REcipe for Pumpkin Chocolate Chip Muffins
This recipe for pumpkin chocolate chip muffins is perfect for anyone with food allergies or intolerances! This recipe is top 8 allergen-free so it’s safe for many people!
My oldest son (I have 3!!) was diagnosed with 5 different food allergies just after his first birthday. I had the hardest time finding basic recipes for just normal food that were free from everything he was allergic to. If the recipe was free from wheat then it had eggs. If it was free from dairy then it had cashews. It was very overwhelming.
This was almost 7 years ago – and it’s actually much easier now to find recipes that are allergy-friendly. I love that! Allergy moms need all the help we can get.
To ensure as many people can eat my food as possible I keep all my recipes free from wheat, eggs, dairy, peanuts, and cashews. I keep as many as possible top 8 (and even top 10!) allergen-free as well.
This allergy-friendly recipe for pumpkin chocolate chip muffins is free from:
- Wheat
- Gluten
- Eggs
- Dairy
- Peanuts
- Tree nuts
- Soy
- Sesame
Ingredients Needed
So if this recipe for pumpkin chocolate chip muffins is free from basic muffin ingredients like wheat, eggs, and dairy – what exactly is in them? Nothing crazy or out of the ordinary – especially compared to some allergy-friendly recipes. I like to keep things as simple as possible!
This is what you will need to make these delicious muffins:
- Oat flour
- Gluten-free flour blend
- Sugar
- Applesauce
- Oil of choice – I like to use avocado oil
- Pumpkin puree
- Plant milk
- Ground flax seed
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Dairy-free chocolate chips
Most well-stocked pantries already have most of these ingredients already!
Substitutions
If you don’t have any food allergies that you want to worry about and want to use typical ingredients then go ahead! Cow milk can be used in place of plant milk and regular old flour can be used in place of the gluten-free flour.
I have not tested replacing the oat flour with regular flour. Oat flour and wheat flour cannot be substituted 1:1. If you don’t have any oat flour you can easily make your own. Just throw some old fashioned oats in a high speed blender and blend.
Additionally you can use an actual egg if you prefer. This recipe is made egg-less by mixing ground flax seed with water to make a flax egg. The flax egg can be used interchangeably with a real egg.
How to Make This Recipe for Pumpkin Chocolate Chip Muffins
This recipe is very simple. Here’s what you do:
- Make your flax egg by mixing the ground flax seed with the water. Set aside for 4 to 5 minutes or until it resembles the consistency of an egg.
- Meanwhile, mix together the sugar, pumpkin, oil, and applesauce together in a large bowl. Add the flax egg and mix gently until it is incorporated.
- Add all the dry ingredients to the pumpkin and sugar mixture. Mix the ingredients together well, scraping the sides of the bowl with a rubber spatula as needed.
- Gently stir in the dairy-free chocolate chips.
- Spray a muffin tin with non-stick cooking spray or line with paper muffin liners. Fill muffin cups 3/4 of the way full.
- Bake muffins in a 350 degree oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy a perfectly allergy-friendly version of the fall classic!
- Try not to eat ALL the muffins yourself.
My husband and I loved these muffins. I hope you do as well! Enjoy!
Other Allergy-friendly Muffin Recipes
Muffins are one of the favorite snacks at my house – especially with my 7 year-old! He and I used to bake muffins almost every day when he was little and he still loves them just as much as ever. If you love muffins too, then give these other allergy-friendly muffin recipes a try.
Pumpkin Chocolate Chip Muffins
Equipment
- Muffin tin
Ingredients
- 1½ cups oat flour
- 1½ cups gluten-free flour
- 1 cup sugar
- ½ cup applesauce
- ¼ cup oil
- 1 cup pumpkin
- 1 tbsp ground flax seed
- 3 tbsp water
- ½ cup plant milk , any kind will do
- 1 tsp vanilla
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees. Mix together the ground flax seed and water. Set aside for 4 to
- In the bowl of a stand mixer, mix together the sugar, pumpkin, oil, applesauce, flax egg, and vanilla. Gradually add milk.
- Add the oat flour, gluten-free flour, baking powder, baking soda, and spices to the bowl. Mix until thoroughly combined, scraping the sides of the bowl as needed. Gently stir in chocolate chips.
- Spray a muffin tin or line with muffin papers. Fill the muffin cups ¾ of the way full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Did you make this recipe? If you did then I would love to see it! Share a picture on Instagram and tag me, Allergy a la Mode, and hashtag it #allergyalamode!
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All Free From Wheat, Eggs, Dairy, Peanuts, and Cashews
Can’t wait to try them. Love pumpkin things!