We are deep in the heart of Punkin’ Country these days.  Not that I mind since I love practically everything pumpkin.

Except for the infamous Pumpkin Spice Latte from that ever-present coffee chain.  At 200 calories and 39 grams of sugar – that’s almost 10 teaspoons!  – for a Tall (12oz), non-fat with no whip cream – I can’t even go there!

But I love pumpkin and pumpkin spices in everything else.  Oatmeal, homemade smoothies and of course yummy baked good like these gluten-free Pumpkin Chocolate Chip Muffins.

So good and so fast to make.  Confession: I hate baking, so don’t do it very often but these took me less than 5 minutes to stir up and are a great addition to a breakfast plate or lunch bag.



Pumpkin Chocolate Chip Muffins

Makes 12  



  • 2 cups flour (I used Bob’s Red Mill All-Purpose Gluten-free, but you could use regular all-purpose if preferred)
  • 1 ½  TBSP Pumpkin Pie spice (I like it super spicy!)
  • 1 tsp baking power
  • ¼ tsp baking soda
  • 1/3 cup +1 TBSP coconut sugar
  • ¼ tsp sea salt
  • 1/3  cup mini chocolate chips
  • 1/3 cup toasted sunflower seeds
  • 1 large egg
  • 1 cup non-fat dairy milk
  • 1 cup pumpkin puree (I used canned, but you could bake a fresh pumpkin and puree the flesh if preferred)


  • Preheat oven to 350 degrees F.
  • Prepare 12 cup muffin tin.  Lightly grease the cups or use muffin tin liners
  • In a bowl, whisk together all the dry ingredients, except for 1 TBSP sugar
  • Add wet ingredients and stir until batter is smooth
  • Fill muffin cups evenly.
  • Sprinkle the tops of the muffins lightly with the remaining sugar
  • Bake for 25 minutes until tops are golden and a toothpick/tester comes out clean

Keep in an air tight container or freeze.

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