The BEST Chocolate Chip Pumpkin Muffins… Dairy, Egg, Nut & Gluten-Free!

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Happy fall, y’all! It took its sweet time getting to us, but Thanksgiving is around the corner and this beautiful season is in full swing. I don’t know about you, but this mama is embracing the cooler weather, a hint of the holidays in the air, and my favorite…all things pumpkin. While there’s no substitute for the beauty of a pumpkin spice latte, there is one special treat that trumps any other goody in my house during this time of year – chocolate chip pumpkin muffins!

Here’s what you need to know about my family, though: baking for my crew can get tricky. Two of my kids have food allergies {including baking staples, eggs, and milk}, but that’s what makes this recipe so special. I discovered it several years ago in an allergy-friendly cookbook called The Divvies Bakery Cookbook, and we’ve enjoyed and shared these muffins ever since. The beauty of this recipe is it doesn’t include any obscure allergy-safe ingredients that are hard to find in traditional stores. All you’ll see in this ingredient list is the absence of things that you won’t even miss. And, please mark my words: these are the BEST pumpkin muffins you will ever put into your mouth! There’s not a person I know who’s tried these and can believe that they are dairy, egg, nut and gluten-free. 

But wait, there’s more… 

This recipe makes two dozen muffins!  Mamas, that is time well spent. Eat what you want now, and if there are any left (there may not be, just saying…), they freeze beautifully. Most importantly, this recipe is a cinch to make. You can use a hand or stand mixer, but it’s not necessary. All you really need are a whisk or spoon, a couple of mixing bowls and some muffin pans.  It will take you just a few precious moments to whip up the batter and get ready for the oven.

 

The BEST Chocolate Chip Pumpkin Muffins (Dairy, Egg, Nut & Gluten-Free)
Yields 24
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Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 1/2 cups all-purpose or gluten-free all purpose flour/baking mix
  2. 2 teaspoons baking soda
  3. 1 1/2 teaspoons salt
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 1/2 teaspoon ground cloves
  7. 1/2 teaspoon ground ginger
  8. One, 15 oz. can of 100% pure pumpkin
  9. 1 cup applesauce
  10. 1 cup canola oil
  11. 1/3 cup water
  12. 2 cups sugar
  13. 1/2 cup brown sugar, for sprinkling on top
  14. 1 cup chocolate chips (I use allergy-friendly Enjoy Life chocolate chips, which can be found in most traditional grocery stores)
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a two, 12-well muffin/cupcake pans with paper liners or spray with dairy-free, non-stick cooking spray.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger; set aside.
  4. In a large mixing bowl, use a mixer or whisk to combine pumpkin, applesauce, oil, water and sugar, and mix well until sugar is dissolved and the ingredients are well combined.
  5. Add the dry ingredients to the wet mixture and mix thoroughly.
  6. Add chocolate chips and continue to mix well.
  7. Fill the pans with batter (each cup should be about 3/4 cup full), and lightly sprinkle the tops of each muffin with brown sugar.
  8. Bake for approximately 25 minutes; muffins are done when toothpick or cake tester comes out clean. Remove pans from the oven and them on wire racks to cool for at least 10 minutes before taking muffins out of the pans to continue the cooling process.
Adapted from The Divvies Bakery Cookbook
ATL Mom Collective https://atlanta.momcollective.com/

Please give these muffins a try and leave a comment below to let us know what you think!

And, for more on allergy-friendly bakery, Divvies, visit their website at https://divvies.com/. In addition to their cookbook, Divvies does mail-order and sells a variety of their treats in stores like Whole Foods and Sprouts. 

Happy fall baking everyone!