One-Bowl Pumpkin Chocolate Chip Muffins (Grain-Free, Dairy-Free) | Real Food Whole Life

One-Bowl Pumpkin Chocolate Chip Muffins (Grain-Free, Dairy-Free)

Enjoy the warming, cozy taste of the season with One-Bowl Pumpkin Chocolate Chip Muffins!

Naturally grain-free, dairy-free, gluten-free and naturally-sweetened, these muffins are simple to make and taste amazing.

We’ve been on a bit of a muffin kick lately.

There’s something so satisfying about taking a handful of ingredients, stirring them together in a bowl, popping the batter into the oven, and pulling out a home baked treat a few minutes later.

Muffins are especially kid friendly (both in regards to the preparation and to the eating), and a great activity to keep little hands busy after school or on a lazy weekend morning.

Elle has become somewhat of an expert in a muffin baking department, and these are definitely one of her favorite recipes to date.

I think it has something to do with the chocolate chips. 🙂

A quick note to let you know that these pumpkin muffins use almond flour.

If almond flour is a new ingredient to you, look for it on the baking aisle next to the “alternative” flours, or in the bulk aisle.

It’s a great option if you’re limiting grains and gluten, or if you’re just looking to try something new.

Just be sure to use almond flour (as opposed to almond meal), as almond flour is ground finer, has a lighter texture, and works better in this recipe.

I haven’t tried this recipe with other flours, but if you feel like experimenting I image oat flour might work in place of almond.

I can tell you, though, that coconut flour is not a good substitute.

These muffins are packed with pumpkin, warming spices, and tons of fiber and protein from the almond flour.

They make a great quick breakfast or snack, and also freeze well if you’re lucky enough to have leftovers.

Pumpkin muffins are an obvious choice for fall, but these will really work anytime of year.

I hope you’ll make these soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see.

Now, let’s make some One-Bowl Pumpkin Chocolate Chip Muffins!


RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Invite your child to help with the preparation. He or she can stir the batter and top each muffin with chocolate chips.

2 | Swap raisins for chocolate chips and you’ll have a muffins that’s completely refined sugar free.


THIS RECIPE IS

Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, Naturally Sweetened and Paleo Friendly 


Tools to Make One-Bowl Pumpkin Chocolate Chip Muffins

Dairy-Free Chocolate Chips

Almond Flour

Muffin Tin


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One-Bowl Pumpkin Chocolate Chip Muffins (Grain-Free, Dairy-Free)


  • Yield:
    12 muffins 1x


Description

Enjoy the warming, cozy taste of the season with One-Bowl Pumpkin Chocolate Chip Muffins! Naturally grain-free, dairy-free, gluten-free and naturally-sweetened, these muffins are simple to make and taste amazing.



Scale

Ingredients

⅓ cup melted coconut oil

2 large eggs

1 cup pumpkin puree

⅓ cup pure maple syrup

1 teaspoon vanilla extract

2 cups almond flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon kosher salt

2 teaspoons pumpkin pie spice

⅓ cup chocolate chips*


Instructions

  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
  3. Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
  4. Pour in the chocolate chips and gently stir until combined.
  5. Spoon 2-3 heaping tablespoons of the batter into a greased muffin pan. Top with 3-4 chocolate chips, then continue filling the pan with the batter.
  6. Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

*Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like this brand.

Invite your child to help with the preparation. He or she can stir the batter and top each muffin with chocolate chips.

Swap raisins for chocolate chips and you’ll have muffins that are completely refined sugar-free.

 

 

 

0 comments to " One-Bowl Pumpkin Chocolate Chip Muffins (Grain-Free, Dairy-Free) "

  • These muffins look amazing! I have been making a recipe with oat flour recently but I will have to try this one since I always have almond flour/meal. Jess at <a href="http://www.justjld.com/">Just Jess</a>

  • Cindy

    I have a family member with nut allergy. Can I use regular flour? Or what nut free flour would you suggest?

  • Rachel

    I only ha e regular flour on hand right now. Can I use that instead of almond?

    • Robyn Downs

      Rachel, I haven’t tested this recipe with regular flour but I image it would work. If you try it let us know how they turn out!

  • christobel

    Can we use flex eggs to make this vegan..my daughter is egg intolerance

    • Robyn Downs

      I haven’t tested this one with flax eggs, but I know that flax eggs work as a substitution for up to 2 regular eggs. So, I’m guessing they will work. If you try it let us know how they turn out!

      • christobel

        I tried using flex eggs today. Instead of pumpkin I used banana. 2 flex eggs ( 2 tablespoon of flex and 5 tablespoon of water) It was soft in the inside when I take it out of oven ( even though the prick test said that its done). however, it "harden" after I let it rest. It has a chewy taste though. I have tried 2 other vegan recipes unsuccessfully. This is the first one which i have a decent muffin ( even though i think I need more work to get the egg replacement right. My 20 month old daughter was happy to have a muffin today.

        Thinking of trying 1/4 cup of apple source and one flex egg ( instead of two) the next time… any other suggestion

        • Robyn Downs

          I’ll have to experiment to see if I can come up with a solution for you, though it sounds like you’re on the right track! I also happen to love minimalistbaker.com for some really yummy egg-free baking options. 🙂

  • Melissa Perry

    Fall has commenced in our house with these muffins! They came out perfect. I used mini chocolate chips. My family loved them. Thank you!

  • Skyq

    Would this recipe work as a loaf? If so, what size would be best?

    • Robyn Downs

      I’m sure it would, in a regular loaf pan. I’d try cooking for 45-55 minutes, until the sides begin to pull away and a toothpick comes out clean when inserted into the middle. Hope you enjoy.

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