Pumpkin Muffins With Chocolate Chips (dairy-free!)
Make the most of pumpkin season with super easy, delicious, dairy-free Pumpkin Muffins! Ready in less than 30 min and no butter required.
Serving: 6
Ingredients
- 200 g pumpkin puree
- 3 tablespoon fine brown sugar
- 2 large eggs, beaten
- 120 ml light extra virgin olive oil
- 140 g all-purpose flour
- 1 teaspoon pumpkin pie spice, see notes
- 1 teaspoon ground cinnamon
- a pinch of salt
- 1 baking powder
- 60 g 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 ¾ 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 tablespoon pumpkin spice mix: 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.
1 tablespoon pumpkin spice mix: 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.