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Chocolate Chip Pumpkin Muffin (Gluten-free, Dairy-free)

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast, Muffin, Snack
Servings: 12 muffins
Author: Silvia Ribas


  • 1 can 15oz pumpkin puree
  • 1 cup apple sauce
  • 2 eggs
  • 3 tbsp maple syrup
  • 1 1/2 cups gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips


  • Pre-heat oven to 350F degrees.
  • In a large bowl add in the pumpkin puree and apple sauce and whisk to combine. Add in the beaten eggs, syrup and whisk until uniform.
  • In a small bowl combine the flour, spices, baking soda, baking powder and salt and stir to combine.
  • Add flour mix to the pumpkin mix and fold. You can add the chocolate chips at this point if you like, however I like to add on top (only).
  • Bake for 33-35 minutes or until top develops a nice crust. Insert a fork or toothpick to make sure its thoroughly cooked. Remove from oven and let it cool off completely before serving.