Organic, Grain-Free, Gluten-Free Pumpkin Chocolate Chip Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
These pumpkin muffins are the perfect blend of warmth and sweetness, featuring clean, wholesome ingredients from Sol Food's Organic and Grain-Free Pancake Mix. Soft, moist, and filled with chocolate chips, they’re a healthy snack or breakfast option that will become a family favorite.
Ingredients
- 2 cups Sol Food Pancake Mix
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup pumpkin purée
- ½ cup maple syrup
- ¼ cup olive oil
- ¼ cup milk or almond milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Equipment
- Mixing bowl
- Measuring cups and spoons
- 12-cup muffin tin
- Spatula
- Whisk
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the Sol Food Pancake Mix, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, pumpkin purée, maple syrup, olive oil, milk (or almond milk), and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chocolate chips. Be careful not to overmix.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious pumpkin chocolate chip muffins!
Recipe Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
- Feel free to substitute honey for maple syrup if desired.
- You can add walnuts or pecans for an extra crunch!
Nutrition
Serving: 1 muffin
- Calories: 198 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 9g