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


  • Preheat oven to 325 and prepare a mini or full size muffin pan by greasing with baking spray or liners.
  • Make the flax egg by combining the 2 tbsp ground flax seeds with 6 tbsp of water. Stir and set aside.
  • (optional) Toast all of the oats on a baking sheet in the preheated oven for 4-6 minutes. Cool.
  • In a food processor, grind 2 1/2 cups of oats to a fine flour.
  • 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.
  • 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.
  • 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.
  • Allow the batter to rest for 10 minutes before putting the tray in the oven.
  • 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.
  • Notes

    * 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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