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  • Writer's pictureTracie

The BEST Pumpkin Chocolate Chunk Muffins Ever: Dairy, Egg, Nut and Gluten-Free!

Happy fall, y'all! This my absolute FAVORITE time of the year. I adore everything about this season. Cooler weather, beautiful leaves, football, holiday fun on the horizon... and all things pumpkin. There is really nothing like that flavor that permeates so much of the food that we all love this time of year. And, that very flavor is the heart and soul of what might be my most favorite allergy-safe recipe of all time - chocolate chunk pumpkin muffins.

This is another recipe out of The Divvies Bakery Cookbook, and these muffins are truly the BEST pumpkin muffins I've ever had - allergy-free or not. Hands down. Besides the delicious flavor, here is why you need to make a batch TODAY.

  • This recipe makes a ton - two dozen muffins! Eat what you want now, and if there is any left (there may not be, just saying...), freeze the rest for later. They freeze great.

  • These muffins are a cinch to make. You can use a hand or stand mixer if you prefer, but it's not necessary. All you really need are a whisk or spoon, a couple of mixing bowls and some muffin pans. It will literally take you five minutes to whip this batter up.

  • These are PERFECT gluten-free. I've honestly never had a better g-free muffin. Simply switch to your favorite gluten-free baking mix, and you'll never know the difference.

  • The best news: these muffins are great even if you don't have allergies! There are no hard-to-find allergy-safe alternative ingredients in this recipe. If you don't have allergies yourself, just sub out your favorite chocolate chips and use regular flour. Done.

Dairy, Egg, Nut and Gluten-Free Chocolate Chunk Pumpkin Muffins

3 1/2 cups all-purpose or gluten free flour (I use King Arthur Gluten-Free Baking Mix when making these g-free)

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

One, 15 oz. can of 100% pure pumpkin

1 cup applesauce

1 cup canola oil

1/3 cup water

2 cups sugar

1/2 cup brown sugar, for sprinkling on top

1 cup chocolate chips (I used Enjoy Life chocolate chunks)

Preheat oven to 375 degrees. Line a two, 12-well muffin/cupcake pans with paper liners or spray with dairy-free, non-stick cooking spray. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger; set aside. In a large mixing bowl, use a mixer or whisk to combine pumpkin, applesauce, oil, water and sugar, and mix well until sugar is dissolved and the ingredients are well combined. Add the dry ingredients to the wet mixture and mix thoroughly. Add chocolate chips and continue to mix well.

Fill the pans with batter (each cup should be about 3/4 cup full), and lightly sprinkle the tops of each muffin with brown sugar. Bake for approximately 25 minutes; muffins are done when toothpick or cake tester comes out clean. Remove pans from the oven and them on wire racks to cool for at least 10 minutes before taking muffins out of the pans to continue the cooling process.


For more information on The Divvies Bakery Cookbook, click here.

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