Dairy-free Pumpkin Chocolate Chip Muffins

This is one of those recipes I saved MONTHS ago with the thought, “I’ll for sure make these for Thanksgiving!” Well, that didn’t happen. A co-worker who started her own online bakery was making pies to order for Thanksgiving and delivering them. Did you read that? Homemade. Pie. Delivered. To. Your. Front. Door. Needless to say, there was no chance in hell I was going to make Dairy-free Pumpkin Chocolate Chip Muffins.

So, now we’re just into June and I’ve finally tried this recipe out! I do have to be honest, one of the top reasons I’ve decided to write a blogpost about this recipe is not only because Brad and I loved it so much (and Brad is NOT a fan of pumpkin), but mostly because there are so many ads on the page of the original recipe, it was quite annoying having to constantly close pop-ups while reading the recipe. The recipe comes from MamaShire.Com and is absolutely perfection for those of us that cannot enjoy dairy without unwanted consequences.

Dairy-free Pumpkin Chocolate Chip Muffins

INGREDIENTS

• 2 eggs
• 1 cup sugar
• 1 cup pure pumpkin puree
• 3/4 cup coconut oil, melted
• 1 1/2 cups flour (recipe calls for gluten-free flour but I don’t use gluten free flour)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup dairy-free chocolate chips (I buy the “Free From” brand at my local supermarket)

INSTRUCTIONS

Preheat oven to 400 degrees and prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.

Using a hand mixer and large bowl, mix together the eggs, sugar, pumpkin puree, and melted coconut oil.

Next, use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon and salt.

Add the dry mix to the pumpkin mixture and blend until well combined. Fold in the chocolate chips.

Fill muffin cups 3/4 full and bake for about 18 minutes. Once done, cool completely on a wire rack.

Enjoy!