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Pumpkin Chocolate Chip Muffins


  • 1 2/3 cup sprouted flour gluten-free 1-to-1 flour or all purpose flour
  • 1 cup sucanat or coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup 1 stick melted butter
  • 1 cup fresh pureed or canned pumpkin (not canned pumpkin pie mix!)
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350 degrees.
  • Combine flour, sugar, salt, baking soda, baking powder, and pumpkin pie spice.
  • In a separate bowl combine the eggs, vanilla, melted butter and canned pumpkin.
  • Make a well in the center of the flour mixture and place the pumpkin mixture in it. Stir until just moistened.
  • Fold in the chocolate chips.
  • Line the cups of a muffin tin with paper liners or grease with butter.
  • Spoon the batter into the muffin cups.
  • Bake the muffins for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • For mini-muffins, start with 10 minutes and add 2 minutes until they are done.