Switch up the usual snacks and lunchbox treats with these gluten-free pumpkin chocolate chip mini muffins that are dairy-free, soy-free and nut-free too!
My kids are crazy about muffins. I make muffins every few weeks and put them in the freezer. It is often gluten-free banana muffins or gluten-free peanut butter banana muffins as those are their current favorites. I love how easy it is to freeze muffins and then pull them out as needed for breakfast or for packing in their lunches.
I wanted to switch things up from the usual and get my kids to try something new. My family already loves gluten-free pumpkin bars, and gluten-free pumpkin cookies, so I figured it was time to make a gluten-free pumpkin muffin!
What could be better than adding chocolate chips to these muffins? Enjoy Life Foods sent me their new mini packs of semi-sweet chocolate chips this week to use in my sponsored post, so I used them in these mini muffins!
I’m super excited about these new Enjoy Life Foods Snack Packs of semi-sweet chocolate mini-chips! The gals from Enjoy Life Foods have been handing these out at Gluten-free Expos for a while, and everyone I know was giving them feedback to make this a product we can all buy. I think they’re perfect for travel, as I like to mix them in little packet of peanut butter, almond butter or Sunbutter to enjoy with pretzels for a snack. Also, when you’ve been stuck in the car all day long on a road trip, throwing one of these to each person in the car is a great way to sweeten everyone up!
I filled up a teal pumpkin with the new mini-chips snack packs and the new dark chocolate morsels snack packs and some non-food treats. I’ll have this by my front door on Halloween to give allergy-friendly treats and non-food treats to kids that have celiac or food allergies. If you aren’t familiar with the Teal Pumpkin Project, make sure you check it out too!
Notes on ingredients:
- Use your go-to gluten-free all-purpose flour blend that fits with your allergies. If your blend contains xanthan or guar gum already, then you don’t need to add the xanthan called for in the recipe.
- The semi-sweet chocolate mini chip snack packs are only available online from Enjoy Life Foods right now. But they’ll be in stores and on Amazon soon. In the meantime, if you are wanting to make these, just grab a big bag of Enjoy Life semi-sweet chocolate mini chips from your local store or Amazon and use those.
- As written, these are free of most of the top allergens. The only one I couldn’t eliminate just yet was egg. I tried to make this without the egg and with a popular egg substitution (applesauce) to big failures. If you do have an egg allergy in your home, feel free to try these with your favorite substitution.
I adapted these amazing looking Pumpkin Cranberry Dark Chocolate Muffins from my friend Maegan (aka the Baker Mama). Her recipe was a great base to work with! If you have extra cans of pumpkin on hand, be sure to try this Paleo Pumpkin Butter, it’s gluten-free and top 8 free too! These healthy brownies with pumpkin caught my eye as another gluten-free and dairy-free treat! And you can’t go wrong with these gluten-free vegan pumpkin chocolate chip cookies from my friend Chrystal either!
Gluten-free Pumpkin Chocolate Chip Mini Muffins {Dairy-free}
Switch up the usual snacks and lunches with these gluten-free pumpkin chocolate chip mini muffins that are dairy-free, soy-free and nut-free too!
Ingredients
- 2 cups good quality gluten-free flour blend
- 1/2 tsp. xanthan gum (omit if your flour blend has xanthan or guar)
- 2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 cup pumpkin puree (canned pumpkin)
- 2/3 cup light brown sugar
- 1/2 cup oil (your choice, depending on allergies)
- 1/3 cup sugar
- 1/4 cup applesauce
- 2 eggs
- 1 tsp. pure vanilla extract
- 6 oz. Enjoy Life Foods semi-sweet chocolate mini chips (6- 1oz. pkgs or 1 cup from a large bag)
Topping:
- 4 oz. Enjoy Life Foods semi-sweet chocolate mini chips (4- 1oz. pkgs or rest of the large bag)
Instructions
- Preheat oven to 375°. Spray mini-muffin pan well with cooking spray. Set aside.
- In a large bowl, whisk together flour, xanthan gum, baking powder, cinnamon, salt, and baking soda.
- In another large bowl, whisk together pumpkin puree, brown sugar, oil, sugar, applesauce, eggs and vanilla extract until smooth.
- Using a spatula, stir †he wet ingredient mixture into the dry ingredients until just combined. Stir in 1 cup (6 ounces) of semi-sweet chocolate mini chips.
- Use a small cookie scoop or spoon to fill mini muffin pan cavities almost completely full. Sprinkle the tops of all muffins with remaining chocolate chips.
- Bake for 11 minutes at 375°. Let muffins sit in the pan 5 minutes before carefully removing to a wire rack to cool.
- If you want to freeze these, let them cool completely, then place in a Ziploc Freezer Bag, remove excess air, label and freeze!
- Makes approximately 48 mini muffins.
Notes
You can make these as full-sized muffins if you prefer. Baking time will likely be just a few minutes more. Test for doneness with a toothpick - it should have moist crumbs but not wet batter.
Recommended Products
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Looking for more uses for these handy Enjoy Life Foods snack packs of semi-sweet chocolate mini chips? Check out these recipes from my friends:
Gluten-free Espresso Brownie Bites
Gluten-free Chocolate Cupcakes for Two
This sponsored post was created through my partnership with Enjoy Life Foods. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!
Kristyn says
Can’t wait to try these! Love pumpkin so much!! Would you double the time for regular muffins? I only have regular tins.
Emily @ Recipes to Nourish says
These are so fun, perfect for this time of year! My kids would love these!
Amelia @ eating made easy says
I love that they have these mini bags of chocolate chips – perfect for trick-or-treaters who have to be selective about what they put in their Halloween bucket. My kids don’t have food allergies, but I know many who do and love having options so that everyone, no matter their dietary habits, can indulge in and enjoy life! Can’t wait to try your muffins too 🙂
Brianna Hobbs says
First…pumpkin chocolate chip muffins are a favorite from my childhood. Second… they are so cute mini! Third…I’ll take 3 with a Baking Chocolate Snack Pack!
Sabrina | The Tomato Tart says
This would be perfect with my cup of coffee! I love those chocolate chips!
Sharon @What The Fork says
These mini muffins are adorable and look so easy to make! Love how they are GF DF!!
Nicole says
These muffins were amazing! My daughter is gluten and dairy intolerant and let me tell you she loved these muffins. We all did. I am wondering if we can substitute the pumpkin with banana… ?
Kim says
Just made these and they are fantastic. Watching my cholesterol, though, so I only added 1 egg and 1/4 cup of Greek yogurt. Still taste great!
Lisa says
These are so yummy! My son actually ate one already – he never eats anything I make and we are doing a GFCF diet starting in 2 weeks – so this is huge!
I made some without chocolate chips for him. Hopefully my daughter will eat the ones with choc chips.
I used Cassava flour and coconut oil (melted 1st).
C says
WAY too much salt. I would use 1/2 tsp. You can’t taste the pumpkin flavor with this much salt.
cat says
How long would you bake them for for full size muffins?
Heidi Wolff says
These muffins were so good I had to make a second batch. They do not need the mini chocolate chips on top, they have enough in the batter. I didn’t tell people these were gluten and dairy free and you couldn’t tell. So easy my 4 year old granddaughter was able to help with most of the mixing.
April says
Just pulled these out of the oven and they are delicious! (I’m not even GF!) I made them for my husbands grandmother and I think they will be fall staple for family events! I hope they last until tomorrow! I followed the directions to a T and used Coconut oil and Cup4Cup GF flour from Target.
Jo says
I just finished baking these. They are so good. They do not look as pretty as yours. I had a hard time filling the muffin pan. The batter was very sticky.