Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins

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Gluten Free Dairy Free Pumpkin Chocolate Chip Muffins

Mindy
The Cook
12 Servings
10 Ingredients
0 Comments
Who says pumpkin is only limited to the fall? Load your freezer full today and enjoy them the whole year long!
12 Servings
10 Ingredients
0 Comments

Ingredients

  • 1 cup Pumpkin, Canned
  • 1 cup Sugar
  • 1 individual Egg
  • ½ cups Vegetable Oil
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 2 cups Chocolate Chips, Dairy Free
  • ½ cups chop Walnuts
  • 1 ½ cups Flour, Gluten Free All-Purpose
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder

Containers

Supplies

  • 24.Muffin Liners
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix pumpkin, sugar and egg.
  2. Add oil and mix well.
  3. Blend in other ingredients.
  4. Fill lined/greased muffin pans 2/3 full.
  5. Bake in preheated oven at 400 degrees for 20-25 minutes.
  6. Let muffins cool.
  7. Divide among number of freezer bags indicated. Remove as much air as possible, label and seal.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. These are delicious when warmed in microwave for 15 seconds

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

44 Comments

Join the discussion
    1. 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!

  1. 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!

    1. 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!

      1. 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?

        1. 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.

      2. Hi Mindy. Can you share the GF Flour blend that you recommend? I am new to this and I have tried Namaste All Purpose GF flour and everything I make ends up being horrible. I have to throw it all out. I am discouraged!

  2. 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?


    1. 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.

  3. 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!

    1. Thank you for saying this!!! I was JUST dividing out the added calories from so much sugar and was hoping reducing it wouldn’t affect the texture/consistency/baking of them! Thank you again!!

  4. 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!

    1. 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!

      1. 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.

        1. 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!

    1. 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.

  5. 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?

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

  6. 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.

  7. 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.

    1. You could add in some water if you are concerned about it being too dry. I would start small though with a Tablespoon or two.

  8. 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?

    1. 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.

    1. Almond flour isn’t a 1:1 sub for Gluten Free Flour. There are several that have asked the same question, and some that have experimented with this as well. Keep checking back in the comments 🙂

  9. So… we are dairy and grain free…. can I use coconut/almond/cashew flour for these?
    Please forgive me if you already answered this question, I didn’t see an answer!!! (and feel free to tell me you don’t know – only us crazies try to adapt recipes;) )
    Thanks!!!

    1. It is not recommended to sub coconut flour 1:1 in recipes. It really absorbs liquids in recipes, so you’ll need plenty of moisture when using it. As for almond flour, due to its weight, fat content and absorption rates it is not a reliable 1:1 switch. Typically a wheat flour recipe may call for more liquid than what can be reasonably absorbed by almond flour. So if you simply substitute 1 for 1, your end product will most likely be soggy, grainy feeling and “sunken” in. It will take some definite experimentation on your part, but keep checking back to the recipe comments, as others are experimenting as well!

  10. Thank you for another recipe for pumpkin. It sounds good. Hear is another idea for cutting the sweetness, is sub. dark choc. chips.

    1. It is not recommended to sub coconut flour 1:1 in recipes. It really absorbs liquids in recipes, so you’ll need plenty of moisture when using it. As for almond flour, due to its weight, fat content and absorption rates it is not a reliable 1:1 switch. Typically a wheat flour recipe may call for more liquid than what can be reasonably absorbed by almond flour. So if you simply substitute 1 for 1, your end product will most likely be soggy, grainy feeling and “sunken” in. It will take some definite experimentation on your part, but keep checking back to the recipe comments, as others are experimenting as well!

  11. I tried to make these this morning but think my flour mix might be off. I used 1/2 cup brown rice flour, 1/4 cup almond flour, 3/4 coconut flour and the dough ended up so stiff I think I’m making cookies instead of muffins. Any thoughts as to where I went wrong. I’m sure one of those flours soaked up too much of the liquid, I’m just not sure which one? I’m new to substituting regular flour.

    1. Thank you so much Kelly for sharing your adaptations and results! We have had several people ask about subbing the gluten free flour for an almond or coconut flour. I would maybe cut down on the coconut flour, as it does tend to absorb more than the other flours.

  12. Okay – so sugar is a no-no. I see that there’s options for amply syrup or honey. But how much? I’m brand spanking new to this lifestyle, but I need and want to stick with it. Any advice without sacrificing too much flavor would be great! I must remain gluten and dairy free, too. Absolutely crazy what I’m learning about how my body does/does not work but I’m happy to be making these changes.

    1. Laura – I totally can relate to your issues, and how when you eliminate certain things that you are able to read your body better. My suggestion would be either maple syrup or honey as a substitute, 1/2 – 3/4 cup. Another recipe that I love to get my pumpkin fix in the fall are these little cookies http://onceamonthmeals.com/pal

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