Recipe | Pumpkin Chocolate Chip Muffins (Gluten-free, Lactose-free)

Pumpkin, meet chocolate. This pumpkin chocolate chip muffin is everything good about fall, without the guilt. Indulge intentionally with these pumpkin-spiced bites.

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Wishing for tasty seasonal snacks without the guilt? These pumpkin chocolate chip muffins are packed full of flavor while containing less sugar than their bakery or store-bought counterparts. They are so good, you’ll be whipping them up year-round! 

Find the full recipe below, along with helpful tips for baking and storing. 

Pumpkin Spice & Everything Nice

I could eat pumpkin-flavored foods every day of fall and not get sick of it. In fact, I have! I simply love pumpkin.  Beyond being such a versatile flavor, it pairs well with chocolate, too. Marrying the two in muffin form just makes sense!

I love that muffins can work as snacks, or be added to breakfast to create a fuller meal. They are generally kid-friendly, too (leave out the chocolate chips if you are worried about a big mess), and are great for delivering to family and friends! While store-bought varieties often contain as much sugar as cupcakes, homemade versions can be tailored to meet your health needs. 

I’ve tweaked this recipe to make it gluten and lactose free, and to minimize sugar without affecting taste. The warm spices truly shine in this recipe, and it’s the perfect fall afternoon snack. As an added bonus, it’s a “one-bowl recipe,” meaning you’ll only dirty one bowl (and a few measuring cups and spoons) when you make it.  

Without further ado, the pumpkin muffin recipe we make nearly every week in the fall!

Recipe

Pumpkin Chocolate Chip Muffins

Gluten-free | Lactose-free

Prep Time: 10 minutes

Bake Time: 25 minutes

Yield: 12 muffins/1 dozen

Ingredients

Wet Ingredients 

• 1 cup pumpkin puree (canned, 100% pumpkin, unsweetened)

• ½ cup lactose-free milk

• ⅜ cup sugar

• ¼ cup vegetable oil 

• 2 eggs

• 1 tsp vanilla 

Dry Ingredients

• 1 ½ cup gluten-free flour (we like Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt 

• Pumpkin Pie Spice

  • 2 ½  tsp cinnamon 

  • ¼ tsp ground ginger

  • ½ tsp ground nutmeg 

  • ½ tsp ground allspice 

  • ½  tsp ground cloves 

Optional (but highly encouraged!) add-in - ¾ cup dairy-free chocolate chips (we like Enjoy Life dark chocolate morsels)

Instructions

1. Preheat oven to 350℉ and line muffin tins. 

2. Whisk wet ingredients together in a large bowl until there are no more clumps. Then, add dry ingredients* and mix with the whisk until combined and there are no more clumps. (It’s best to “sprinkle” the dry ingredients on top of the wet as you go so the flavors get fully incorporated.) 

3. Mix in chocolate chips with a rubber spatula. 

4. Fill prepared muffin tins until they are about ¾ of the way full. 

5. Bake for 25 minutes or until the muffins pass the toothpick test (until you can insert a toothpick and it comes out clean, or with only a few crumbs). 

6. Enjoy!**

Notes

*Sprinkle dry ingredients evenly over top of wet before mixing together to best incorporate the flavors. 

**We usually store these muffins covered on the counter. They start to dry out around 5 days after baking, but rarely last that long in our household! I like to heat my muffin up for about 15-20 seconds in the microwave before eating. 

Have you taste-tested this recipe? 

Tag @anniweeksnutrition  or hashtag #anniweeksrecipe when you share your creation on socials!