Low FODMAP Pumpkin Muffins with Chocolate Chips

Low FODMAP Pumpkin Muffins with Chocolate Chips

Low FODMAP Pumpkin Muffins with Chocolate Chips are full of fall flavor and perfect for a FODMAP-friendly dessert, snack, or breakfast on-the-go. 

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Low FODMAP Pumpkin Muffins with Chocolate Chips

How do you fix a gourd?

With a pumpkin patch!  Hehehe 😉

Before F w/o F, I worked as a supermarket dietitian and frequently did TV cooking segments. The producers were always coming up with vegetable puns for us to try to include and this joke seemed like it was straight out of their playbook. It was too bad not to share. 🙂

Anyways, let’s talk muffins! Specifically, yummy low FODMAP pumpkin muffins with chocolate chips.

These muffins just scream fall. 🎃They’re filled with pumpkin, pumpkin pie spice, maple syrup, and … chocolate! My favorite Enjoy Life Mini Chocolate Chips to be exact.

Did you hear that over 20 Enjoy Life products, including these mini chips, are FODMAP-friendly certified? Yay! Enjoy Life has been one of my favorite free-from brands for years and it’s so exciting to see a major US brand carry the FODMAP-friendly certification.

These muffins came from an older version of my low FODMAP pumpkin bread which was delicious but better suited for mini loaves or muffins. Because several of you reached out saying you liked the old recipe too, I decided to convert it and re-share it in muffin form. 🙂 

Low FODMAP Pumpkin Muffins with Chocolate Chips

Baking with Extra Light Tasting Olive Oil

You might be surprised to see olive oil in a baking recipe, but it’s not a mistake. I enjoy baking with extra light tasting olive oil for an added boost of heart-healthy monounsaturated fats. Extra light tasting olive oil has a more neutral flavor than extra virgin olive oil and is a great substitute for butter or shortening in many recipes.

It also has a higher smoke point meaning that it is suitable for baking, frying, or sauteeing at higher temps. So, I frequently keep it on hand to use in a variety of ways.

I do use extra virgin olive oil, too! … just not in baking. It has a stronger flavor, so I save it for more savory dishes and salad dressings.

If you would rather not use extra light tasting olive oil, canola oil works great, too!

Low FODMAP Pumpkin Muffins with Chocolate Chips

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Low FODMAP Pumpkin Muffins with Chocolate Chips

Low FODMAP Pumpkin Muffins with Chocolate Chips


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 12
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Description

Low FODMAP Pumpkin Muffins with Chocolate Chips are full of fall flavor and perfect for a FODMAP-friendly dessert, snack, or breakfast on-the-go.


Ingredients

  • 2 cups low FODMAP gluten-free all-purpose baking flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ tsp. pumpkin pie spice
  • ½ cup maple syrup
  • ½ cup extra light tasting olive oil (or other oil)
  • 2 eggs
  • 1 cup canned pumpkin
  • ¾ cup Enjoy Life Mini Chocolate Chips

Instructions

  1. Preheat oven to 350°F. Grease a muffin tin or fill with muffin liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together maple syrup, extra-light tasting olive oil, eggs, and pumpkin puree. Gradually add the dry mixture to the wet mixture. Stir until just mixed. Fold in ½ cup chocolate chips. Divide batter into muffin tins and sprinkle with remaining ¼ cup chocolate chips.
  4. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove from tin and allow muffins to cool completely on a cooling rack.

Keywords: pumpkin, gluten-free, dairy-free

I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

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