Thursday, November 1, 2012

Pumpkin Chocolate Chip Muffins {Egg-free, Dairy-free}

We LOVE these muffins.  They are my favorite fall sweet treat!  If chocolate and pumpkin together sounds weird to you, you can easily make them without the chocolate chips.  Enjoy!!


Pumpkin Chocolate Chip Muffins

1 c plain pumpkin
½ c margarine*, melted
1 c sugar
1 T pumpkin pie spice
1 t baking soda
2 t baking powder
1 1/2 c flour
1 c semi-sweet chocolate chips*

Grease muffin tin or fill with liners.  Blend pumpkin and margarine.  Mix in sugar.  Add pumpkin pie spice, soda and baking powder, blending until incorporated.  Slowly mix in flour.   Stir in chocolate chips.  Pour evenly into prepared muffin cups.  Bake at 350 degrees for about 20 minutes.  (If using fresh pumpkin, cook about 25 minutes.)  Cool at least 5 minutes in muffin pan.
Makes 12 muffins.

*If you are on a dairy-free diet make sure these two ingredients are dairy-free.

Note:  If you use canned pumpkin, one can contains slightly less than 2 cups.  If you want to double the recipe, using one full can will work just fine.


  1. What an excellent recipe! Very moist and yummy.

    1. I am so glad you liked them. They are a favorite of mine!