Pumpkin Spice Chocolate Chip Muffins

As a child, fall (in terms of food), meant the arrival of soft and pillowy Pumpkin and Chocolate Chip Cookies (with the crunchiest chocolate chips ever)! I swear, the thought of them is something I get ‘all melty’ over.

These muffins are an attempt at gaining the same flavors, in a gluten free, dairy free, and guilt free, muffin, kind of way. They’re great for breakfast, sweet treats, or an on-the-go stroller breakfast while mom gets a run in… (me- this morning. Stroller was a mess but the run was complete so all is well. Shout out to Keri, from @kerispilatesroom for inspiring me to run with a double stroller).

When I make these, it’s usually at my sons nap time and I’m trying to get 100 things done- in 1.5 hours. I give my daughter the ‘special job’ of punching the chocolate chips into the muffins. She sits up at the counter, on a bench, with a bowl of chocolate chips, the muffin tin, and batter. I tell her to punch three and she punches however many she feels like, all while sneaking a couple of chocolate chips in her mouth…totally fine and definitely a part of the experience.

Hey fall. We welcome you.

Pumpkin Spice Chocolate Chip Muffins

Yield: 24 mini muffins


  • 2 tbsp ground flax seeds + 6 Tbsp water
  • 2 1/2 cups old fashioned oats, toasted and ground 
  • 3/4 cup old fashioned oats  (toasted) 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp ground ginger
  • 1/2 tsp allspice
  • 1/8 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 1/8 cups pumpkin puree 
  • 1/3 cup honey
  • 1 cup homemade almond milk, or use canned-and shaken- coconut milk (you want a creamy milk and store-bought is too runny)
  • 1 tbsp real maple syrup
  • 2 tsp vanilla extract
  • (Choose one or all of these) 
  • 1/4- 1/2 cup mini chocolate chips
  • 1/2 cup raisins (soaked in hot water for 2-3 minutes to plumpen, drain and dry on a towel)
  • 1/2 cup toasted and chopped walnuts or slivered almonds
  • large chocolate chips or slivered almonds for topping


  1. Preheat oven to 325 and prepare a mini or full size muffin pan by greasing with baking spray or liners.
  2. Make the flax egg by combining the 2 tbsp ground flax seeds with 6 tbsp of water. Stir and set aside.
  3. (optional) Toast all of the oats on a baking sheet in the preheated oven for 4-6 minutes. Cool.
  4. In a food processor, grind 2 1/2 cups of oats to a fine flour.
  5. Add the ground oats to a bowl with the remaining dry ingredients: remaining 3/4 cup old fashioned oats, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, ground cloves, and nutmeg. Whisk well to combine.
  6. In a separate bowl whisk together the pumpkin puree, almond or coconut milk, honey, maple syrup, FLAX EGGS!! (don’t forget), and the vanilla extract.
  7. Add the oats in three parts to the pumpkin mixture and stir well. Fold in your mix-ins of choice and scoop the batter into the dough with a cookie/ice cream scoop or spoon. (optionally) for minis, punch 1 large chocolate chip into the center of the muffin. For large, punch 3.
  8. Allow the batter to rest for 10 minutes before putting the tray in the oven.
  9. Bake the mini muffins for 12-15 minutes and bake the large for 20-23 minutes or until a toothpick comes out clean. Be careful not to over cook them... you want them soft and moist-almost underdone.


* The muffins are best warmed and will maintain in the fridge for up to 4 days in a sealed container in the fridge. ** I often skip the toasting phase...I don't have time for that but they are slightly more flavorful when I do it. *** If i'm going for a breakfast muffin, I lean towards the raisins and walnuts or slivered almonds or just raisins (ask your kids what mix-ins they would want).


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