Switch up the usual snacks and lunchbox treats with these gluten-free pumpkin chocolate chip mini muffins that are dairy-free, soy-free and nut-free too!
My kids love muffins, so I bake a batch every few weeks and keep extras in the freezer for quick breakfasts or lunchbox additions. Freezing muffins makes mornings and packed lunches so much easier.
I wanted to try a new flavor, and since my family already enjoys gluten-free pumpkin bars and pumpkin cookies, I decided to make gluten-free pumpkin mini muffins. These are perfect for a seasonal twist and small enough to pop into lunchboxes or serve as bite-sized treats.
Chocolate chips make everything better, so I added semi-sweet mini chocolate chips to these muffins. I used mini packs of Enjoy Life Foods semi-sweet mini chips for convenience, but a larger bag of mini chips works just as well.
These mini snack packs are great for travel or on-the-go snacking. I like tossing one with a small serving of nut- or seed-butter and pretzels for a quick treat. They’re also handy to include in a teal pumpkin for Halloween along with non-food items to make allergy-friendly choices available to trick-or-treaters.
I filled a teal pumpkin with mini-chips snack packs, dark chocolate morsel packs and some small non-food treats to offer allergy-friendly options on Halloween. If you’re participating in the Teal Pumpkin Project, these mini snack packs are a convenient, portable addition.
Notes on ingredients:
- Use your preferred gluten-free all-purpose flour blend that fits your dietary needs. If your blend already contains xanthan or guar gum, omit the extra xanthan called for in the recipe.
- If you can’t find the small semi-sweet mini chip snack packs, use a cup of Enjoy Life semi-sweet mini chips from a larger bag instead—either option works well in the recipe.
- As written, the muffins are free of many top allergens (gluten, dairy, soy, nuts). The recipe does include eggs; I tried substituting applesauce and had poor results. If you need an egg-free version, try a reliable egg substitute that works in baked goods in your household.
I adapted this recipe from a pumpkin muffin recipe that provided a great starting point for flavor and texture. If you enjoy pumpkin recipes, try other pumpkin-based treats when you have extra canned pumpkin on hand.
Try variations like pumpkin butter or pumpkin brownies for more seasonal baking ideas. These mini muffins are versatile—make them as full-size muffins if you prefer; they’ll need a few extra minutes in the oven. Test with a toothpick: it should come out with moist crumbs but not raw batter.
Gluten-free Pumpkin Chocolate Chip Mini Muffins {Dairy-free}
Switch up the usual snacks and lunches with these gluten-free pumpkin chocolate chip mini muffins that are dairy-free, soy-free and nut-free too!
20 minutes
11 minutes
31 minutes
Ingredients
- 2 cups good quality gluten-free flour blend
- 1/2 tsp xanthan gum (omit if your blend contains xanthan or guar)
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup pumpkin puree (canned pumpkin)
- 2/3 cup light brown sugar
- 1/2 cup oil (choose one that fits your allergies)
- 1/3 cup sugar
- 1/4 cup applesauce
- 2 eggs
- 1 tsp pure vanilla extract
- 6 oz Enjoy Life Foods semi-sweet chocolate mini chips (about 1 cup or six 1-oz packs)
Topping:
- 4 oz Enjoy Life Foods semi-sweet chocolate mini chips (additional for topping)
Instructions
- Preheat oven to 375°F. Spray a mini-muffin pan well with cooking spray and set aside.
- In a large bowl, whisk together the flour, xanthan gum (if using), baking powder, cinnamon, salt, and baking soda.
- In a second bowl, whisk together the pumpkin puree, brown sugar, oil, sugar, applesauce, eggs and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined. Stir in 1 cup (6 oz) of the mini chocolate chips.
- Use a small cookie scoop or spoon to fill each mini muffin cavity nearly full. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake at 375°F for about 11 minutes. Let the muffins rest in the pan 5 minutes, then transfer to a wire rack to cool.
- To freeze: cool completely, place muffins in a freezer-safe bag, remove excess air, label and freeze.
- Yields approximately 48 mini muffins.
Notes
You can make these as full-sized muffins; increase baking time a few minutes and test for doneness with a toothpick. Adjust seasonings and chocolate amount to your taste.
If you’re looking for more ideas to use mini semi-sweet chocolate chip snack packs, try similar recipes featuring chocolate and pumpkin for seasonal treats. These small packs are handy in baking or as part of portable snacks.
This sponsored post was created through a partnership with Enjoy Life Foods. All opinions are the author’s own. Collaborations with brands help support new recipe development and sharing.