Chocolate Chip Pumpkin Muffins (Gluten Free, Dairy Free)

*Everyone else who sees Fall decorations and Halloween stores opening at the end of August* – “NOOOOOO! It’s way too early.”

*Me* – pumpkin candle lit in the background, PSL in hand, mapping out my route to the nearest apple orchard…

Lol! But I can’t help it… Fall is my favorite season and pumpkin spice is at the top of my list of favorite flavors! So, yes, I know the Internet is oversaturated with pumpkin spice this and pumpkin spice that but here I am, giving you yet another recipe. But I am bias toward this one 😉

It’s pretty obvious that I love my fair share of healthier and lower sugar desserts but I’ll be the first to admit they usually taste… well, healthier! And most of the time I’m all on board for that. But I didn’t want these ones to taste like the “healthier alternative.” I wanted them to taste just like the pumpkin muffins that you can buy at a bakery or that your grandma made growing up… so yes, these contain some sugar! But they are gluten and dairy-free and I’m just happy that they are made with real-food ingredients (none of that preservative/chemical BS) and taste delicious 🙂

Print Recipe

5 from 5 votes

Flourless Chocolate Chip Pumpkin Spice Muffins

Course: Dessert

Keyword: chocolate chip, dairy free, flourless, gluten free, muffins, oat, pumpkin, pumpkin spice

Servings: 12 muffins

Ingredients

• 1 & 1/2 cups oats
• 1 cup pumpkin puree
• 1 cup organic cane sugar
• 1/3 cup coconut oil (melted then cooled)*
• 2 eggs
• 2 tbsp almond milk
• 1 tbsp pumpkin spice
• 1 tsp vanilla extract
• 1 tsp baking soda
• dash sea salt
• 1/2 cup chocolate chips (plus more for topping)

Instructions

BLENDER OPTION

• Preheat oven to 350F. Line 12 muffin tins.
• Add oats to your blender and blend on high until they become a flour-like consistency.
• Add the rest of the ingredients (except chocolate chips) to your blender and blend until fully combined. Stir in chocolate chips.
• Pour or spoon batter into lined muffin tins. Top with extra chocolate chips.
• Bake for 28-35 minutes or until a toothpick comes out clean.

IF YOU DON'T HAVE A BLENDER OR FOOD PROCESSOR

• Preheat oven to 350F. Line 12 muffin tins.
• Add oat flour (you can buy at many grocery stores or order on amazon), cane sugar, pumpkin spice, salt, and baking soda to a bowl and mix well.
• In another bowl, mix eggs, pumpkin puree, coconut oil, vanilla extract and almond milk.
• Add wet ingredients to dry ingredients and then fold in chocolate chips.
• Spoon batter into lined muffin tins. Top with extra chocolate chips.
• Bake for 28-35 minutes or until a toothpick comes out clean.

Notes

*use refined if you don’t want a coconut-y taste