Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and these Pumpkin Muffins makes them perfect for the morning.
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I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.
I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.
With or Without Chocolate Chips
With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).
My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.
Allergy-Friendly
Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery (but you can use your favorite gluten-free blend) and dairy-free chocolate chips. I also use a peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.
Gluten-Free Pumpkin Muffins
We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!
Ingredients
- ½ cup Peanut Butter alternative (or peanut butter if you don’t have an allergy)
- 1 15 oz can of pumpkin
- ½ cup plant-based milk
- ½ cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp salt
- 1 tsp baking soda
- 1½ cups gluten-free flour blend
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees.
- Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
- Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
- Dump in the sugar and vanilla then stir again.
- Sprinkle all of the spices, salt, and baking soda into the batter.
- Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
- Spray cooking oil into muffin pan and scoop batter into muffin cups.
- Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
Gluten-Free Pumpkin Muffins
With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).
Ingredients
- ½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
- 1 15 oz can of pumpkin
- ½ cup plant-based milk
- ½ cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp salt
- 1 tsp baking soda
- 1½ cups gluten-free flour blend
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees.
- Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
- Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
- Dump in the sugar and vanilla then stir again.
- Sprinkle all of the spices, salt, and baking soda into the batter.
- Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
- Spray cooking oil into muffin pan and scoop batter into muffin cups.
- Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
