Chocolate Chip Pumpkin Muffins GF/DF

My kids love bread…..and let’s be honest…so do we all!

Unfortunately, bread doesn’t agree with my tummy or my son’s tummy. I know…a huge tragedy, but it leaves me super bloated…like three months preggo looking, and my son will eat it and then complain later that he has a tummy ache. So what do you do? Well, you adapt a favorite recipe to suit your dietary needs, of course! This is so, so much easier than it sounds with just a few small changes. My kids love anything that also gets into the theme of the season, and these Chocolate Chip Pumpkin Muffins (gluten-free and dairy-free) just nailed that for them!! They were gobbled right up!!

So…did you see our post on banana bread?? It is crazy yummy and such a classic. This is merely an adaptation of that recipe! To check it out, click here!

But for this recipe…the base is almond flour! You could also use coconut flour or some other gluten free flour, as well. Almond flour makes us all happy in this house!

The BEST part of this recipe is that it all gets dumped into one bowl!!

Because we are using almond flour, I like to add an extra egg or two to make the muffins rise more. Crack three eggs into a large bowl.

Then, open two cans of 100% pure pumpkin and add to the bowl!

Next, add in three cups of finely ground almond flour.

Then two teaspoons of baking soda….I am a terrible baker as I just use my hand to estimate. EEk!

Next, melt 1/2 cup of butter. We use Earth Balance Soy Free. It is dairy and soy free and melts well!

Then add the yummy stuff! The chocolate chips, the pumpkin spice seasoning, and the sugar!!

Bake at 325 degrees for one hour! Your home will smell amazing!!!

Serve immediately!! No preserves or butter needed! They almost taste like cupcakes!

Chocolate Chip Pumpkin Muffins GF/DF

makes two dozen muffins

3 eggs
Two cans 100% pure pumpkin
3 cups of finely ground almond flour
2 cups of sugar
2 tsp baking soda
1/2 cup of melted butter substitute
1 tsp salt
1 heaping TBS pumpkin spice seasoning
1/4 cup of dairy free chocolate chips

Preheat oven to 325 degrees. Spray or add cupcake liners to muffin tins. Place all ingredients in bowl and mix by hand. Add mixture to muffin tins. Bake for one hour! Serve warm!

the tools we used:

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