Fall brings out that special craving for recipes with pumpkin pie seasonings like Spiced Pumpkin Muffins with Chocolate Chips and Healthy Mashed Sweet Potatoes. This recipe was originally designed to be a Passover recipe and we realized that it is just as good in September, October, and November as it is in the spring. This recipe is kosher, naturally dairy free, pareve, and can be made gluten free or vegan with just a few simple substitutions. To learn how to make the best Spiced Pumpkin Muffins with Chocolate Chips keep reading.
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Why This Recipe Works
- Easy to make. This recipe for pumpkin muffins is so simple and easy to make that they will become a year round treat.
- Quick preparation time. Pumpkin chocolate chip muffins are ready in under 30 minutes. For muffins it does not get much quicker than that!
- Kosher for Passover. Because this was originally a Passover recipe it does not use flour. You can still add it to your Passover meal plans.
- A healthy treat. Pumpkin recipes never get enough recognition for being healthy. Pumpkin contains tons of Vitamin C, Beta Carotene, and Folate. Also, this recipe uses coconut oil instead of vegetable oil.
Spiced Pumpkin Muffins are Great for Passover
Growing up in Wisconsin Passover meant one thing...muffins from a box. To be honest, those boxed muffin mixes were not bad but after tasting these dairy free Passover Pumpkin Muffins with Chocolate Chips I don't think I can ever eat those boxed mixes again. Try this recipe and you will see what I mean. Not only are these muffins great for breakfast and dessert but they are just filling enough for a nice treat between meals as well. Muffins like these and our Gluten Free Chocolate Chip Banana Muffins are also great because they do not require refrigeration. You can pack up a lot of them in a bag and take them with you on the go.
How to Make the Best Chocolate Chip Pumpkin Spice Muffins Step By Step.
Step 1
Mix the coconut oil and sugar together in a large bowl. Use an electric hand mixer set to medium speed for this.
Step 2
Add the pumpkin puree, eggs, vanilla, and almond milk. Mix again on medium until smooth.
Step 3
Add matzo cake meal, baking soda, baking powder, salt, cinnamon, nutmeg, ginger powder. These are the dry ingredients. After adding the rest of the ingredients mix on low and then finish with a whisk or fork. The batter will be a little bit thicker because of the addition of the matzah cake meal and it will look kind of like this:
Step 4
Fold in the chocolate chips (and walnuts) and get ready to put the batter into the muffin tins for baking. Use a cookie scooper (or a soup spoon) to scoop the muffin batter into a pregreased muffin tin.
Step 5
For this part of the recipe instructions preheat oven to 375ºF. Bake for 15 minutes cook time. Top with cinnamon/sugar, let cool and enjoy.
Recipe FAQ
These dairy free pumpkin muffins with chocolate chips freeze very well. This means that you should make a lot of them ahead of time and take them out as needed. Remove them from the freezer about 45 minutes before serving.
The gluten in the recipe comes from the matzo cake meal. You can substitute 2 cups of potato starch for the 2 cups of matzo cake meal to make this recipe gluten free.
I would stay away from fresh pumpkin for this recipe. Fresh pumpkin has a lot more water and a lot less flavor. Also, part of the appeal of this recipe is that it is quick and easy; working with a fresh pumpkin is not quick nor is it easy.
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Tips and Suggestions
- Frost the muffins for dessert. Try topping with a cream cheese frosting or our recipe Vanilla Buttercream Frosting.
- Take them along for a snack. This pumpkin muffin recipe was designed to make a portable snack. Pack them up and take them on a family outing. Perfect for fall apple picking or a Passover trip.
- Breakfast is served. Fresh pumpkin muffins for breakfast can't be beat! This is the best of the breakfast recipes for pumpkin muffins.
- Make it vegan. Substitute ½ cup applesauce for the 2 eggs and the Spiced Pumpkins With Chocolate Chips become a vegan treat.
📖 Recipe
Spiced Pumpkin Muffins With Chocolate Chips
Equipment
Ingredients
- 2 cups matzo cake meal
- 1 teaspoon baking soda
- 1 ½ teaspoon Passover baking powder
- ⅛ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger powder
- ½ cup coconut oil melted
- 1 cup almond milk
- ¾ cup sugar
- ¼ cup brown sugar
- 2 egg
- ⅔ cup canned pumpkin
- ½ teaspoon vanilla
- ½ cup chocolate chips
- ½ cup walnuts optional
Instructions
- Add together the coconut oil, sugar, and brown sugar.
- Mix with an electric mixer on low until just blended.
- Add the eggs, pumpkin, and vanilla to the mixture.
- Mix on medium until smooth.
- Add the matzo cake meal, cinnamon, nutmeg, baking soda, salt, and ginger powder.
- Mix on low until fully blended.
- Fold in chocolate chips and walnuts.
- Scoop the batter into the pre-greased muffin tin.
- Bake at 375ºF for 15 minutes total time.
- Remove from the oven and dust the muffin tops with the cinnamon/sugar.
- Cool and serve.
Notes
Tips and Suggestions
- Frost the muffins for dessert. Try topping with a cream cheese frosting or our recipe Vanilla Buttercream Frosting.
- Take them along for a snack. This pumpkin muffin recipe was designed to make a portable snack. Pack them up and take them on a family outing. Perfect for fall apple picking or a Passover trip.
- Breakfast is served. Fresh pumpkin muffins for breakfast can't be beat!
- If coconut oil is not your thing, you can use any oil of your choosing or melted butter or margarine.
Jennie Schneider says
Can you use skim milk or does it have to be almond milk?
Ben says
You can use skim milk but just be aware that your recipe will no longer be dairy free. Let us know how you like them in the comments section.