Swap Ready

Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins

 

 

Pumpkins are one of my favorite things of fall.  Though fall isn’t here yet, the beginning of school is near and that beings fall to mind.  Pumpkin Chocolate Chip Muffins are a staple in my house year round, but definitely when fall draws near.  Where I live, the weather has been unseasonable cool so I’m sure that plays a part too in this hunger for all things pumpkin!   The minute I see the leaves turn color or feel the air turn crisp, I begin to grow hungry for pumpkin, especially these muffins.  It was a family favorite when I was growing up and continues to be in my own home.  We have had to make some modifications since we now follow a gluten free dairy free diet.  Switch out the flours and add some dairy free chocolate chips and you are set!  I love the fact that you are getting the health benefits of pumpkin but adding in the sweetness of chocolate.  When these come out of the oven, sneak one and I guarantee you’ll be hooked.

**As an update to this recipe, some people reviewed this recipe as being too sweet.  If this is the case, I would recommend only using 1 cup of chocolate chips and sometimes using the mini chocolate chips give a less intense sweetness.  You could also omit them altogether.  I often do half of a batch plain and half of a batch with chocolate chips.

Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins

Author/Source:

Mindy @ onceamonthmeals.com

Ingredients:

  • 1 cup pumpkin
  • 1 cup sugar
  • 1 medium egg or egg substitute
  • 1/2 cup oil
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 cups dairy free chocolate chips
  • 1/2 cup chopped walnuts
  • 1 1/2 cups gluten free flour (my recommendation here)
  • 1/2 teaspoon gluten free baking soda
  • 1/4 teaspoon gluten free baking powder

Directions:

Preheat oven to 400 degrees.  Mix pumpkin, sugar and egg.  Add oil and mix well.  Blend in other ingredients.  Fill lined/ greased muffin pans 2/3 full.  Bake in preheated oven at 400 degrees for 20-25 minutes.

Freezing Directions:

Let muffins cool and divide among gallon size freezer bags.  Remove as much air as possible, label and seal.  To serve:  Thaw.  Serve at room temperature or warm in the microwave for 15 seconds to let the chocolate get nice and gooey!

Servings:  24 muffins

**conversion chart image provided by Erik Spiekermann

25 Responses to “Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins”

  1. april brumm says:

    hey! we are not gf/df here so could i just use regular stuff??

    • mindy says:

      We have only recently become GF/DF and this is a family favorite. So yes, just use all-purpose flour and chocolate chips and you will love them!

  2. Nicole says:

    Do you have any suggestions for a specific type of gluten free flour for this recipe? I currently have 3 in the house, but I’m very new to baking with them!

    • mindy says:

      I found a wonderful site with a recipe for a flour blend that you can use cup for cup. GF flour is so expensive and there are many kinds that are good for certain baking but not others.
      This is what I use in most of my cooking–specifically these muffins–and they were wonderful and moist!

      • Brandy says:

        Mindy, I’m in the same situation as Nicole. New to gf cooking, so please tell us what is in the flour blend (even if you can not give us the link or recipe). I have a bunch of Bob’s Red Mill GF flour, but have been told that since it is bean based it’s a horrible choice for just about everything. I have successfully used it in zucchini bread & was told that I lucked out. What type of flour blend do you recommend?

        • mindy says:

          Brandy-I personally don’t like Bob’s Red Mill products. I have tried their pancake mix and it was alright when I added some extra sugar. It just isn’t my first choice. \
          This is my preference for GF flour, as it is budget-friendly and able to replace cup for cup all-purpose flour. This is what I used in my muffins.

  3. Liz says:

    I had to pick up some pumpkin during today’s grocery run after seeing this! What gluten free flour(s) do you recommend for the recipe?

    • mindy says:


      This is the recipe I use for most things-as you can substitute cup for cup–and this is not the case with a lot of GF flour. This is what I used in muffins and they are wonderful.

  4. Bri says:

    I may be the only one in the world who prefers less sweet, but if anyone else does too, these are extremely sweet! And I used half sugar half maple syrup! The recipe is fabulous, but you could get away with half the sugar! But, I do love the recipe! And your website! It’s great that you offer some options or those unable to join!

  5. Kim says:

    The only dairy free chips I have found are Enjoy Life. Are there others out there? We just started dairy free in July and are learning as we go! They are pricey!

    • mindy says:

      Hi Kim,
      Enjoy Life are one of the most well-known brands. If you have a natural grocery store near you they may carry a few other brands that are a bit cheaper. I actually live near an amish town and one of the stores carries by the bulk carob and mini carob chips. Ghiradelli semi-sweet chocolate chips also are listed on many boards as being dairy free and in checking their website, it does appear that they are dairy free. I’m dying to give those a shot!

      • Lea says:

        Mindy,
        you just changed my life with the revelation that Ghiradelli has a dairy free chip! You killed my waistline but I am super happy anyway! I have missed chocolate chips so much since going dairy free in March. I have made my own, but I’m excited I can buy a packed chip again without a trip to a specialty store.

        • mindy says:

          Lea! I know! It was one of those “too good to be true” things. I’m glad you are able to enjoy chocolate chips again!

  6. [...] Gluten-free, Dairy-free Pumpkin Chocolate Chip Muffins :: Once a Month Mom [...]

  7. Misswessa says:

    can anyone tell me how big a can of pumpkin you use??

    • mindy says:

      Using a small can you can make one batch and have some pumpkin leftover. If you want to double the recipe you can use a bigger can.

  8. Jane says:

    These are great! I used coconut oil–great flavor. I also used half gluten free flour along with half flaxseed meal—added great flavor AND nutritional value. This is my new favorite bread type recipe. I also added a little white chocolate chip and bittersweet choco bar because that is just what we had in the pantry. Has anyone subbed the sugar for either maple syrup OR Agave nectar?

    • Kelly says:

      What delicious additions!! I have not made these specifically but I sub syrup for sugar all the time with great result.

  9. Laura says:

    I am working on trying out a new diet. It’s pretty complicated, but one of the things that I can’t have is sugar. What substitutions can I use for sugar? I live in a small town and don’t have many specialty products available to me.

  10. Eve Davis says:

    I’m in the kitchen cooking these as we speak – this mixture is really DRY. It’s like stirring dry ingredients, even after adding the egg and oil. I think the GF flour is making it too dry. Any suggestions as to what I can add? I don’t think it will bake like this.

  11. Laura says:

    I have made this recipe twice and both times the muffins have not risen much and have been extremely oily. Any ideas what I could be doing wrong?

    • mindy says:

      Hi Laura. I’m not sure what the problem could be–what type of flour mix are you using? When using a gluten free flour mix, make sure that it contains a rising agent such as xanthan gum. If you would like, I am happy to provide you with some recommendations that I use with great success. You might try to decrease some of the oil, though I have never had any problems with this amount. Let me know of any other way I can be of help to you.

Leave a Reply

After hitting submit your comment will await moderation.