Pumpkin Muffins With Chocolate Chips (dairy-free!)

Course: Baking
Cuisine: Dairy-free
Keyword: breakfast, chocolate, dessert, easy, muffins, party, pumpkin, quick
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: The Petite Cook
Make the most of pumpkin season with super easy, delicious, dairy-free Pumpkin Muffins! Ready in less than 30 min and no butter required.
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Ingredients

  • 200 gr pumpkin puree
  • 3 tbsp fine brown sugar
  • 2 large eggs beaten
  • 120 ml light extra virgin olive oil
  • 140 gr all-purpose flour
  • 1 tsp pumpkin pie spice see notes
  • 1 tsp ground cinnamon
  • a pinch of salt
  • 1 baking powder
  • 60 gr dark chocolate chips

Instructions

  • Preheat the oven to 175 degrees C.
  • In a large bowl, beat the pumpkin puree together with the sugar, eggs and extra-virgin oil until smooth.
  • In another bowl combine the flour, pumpkin pie spice, cinnamon, salt and baking powder.
  • Slowly incorporate the dry ingredients into the wet ones, making sure of not over mixing. Add the chocolate chips and stir everything quickly together.
  • Divide the mixture into a non-stick muffin tin folded with paper cases, filling 3/4 of each cup.
  • Bake for 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
  • Remove the muffin pan from the oven. Cool the pumpkin muffins in the tin for 10 minutes, then take them out and serve.

Notes

How to make homemade pumpkin pie spice mix:
1 tbsp pumpkin spice mix: 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.