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.
- 2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- ½ cup pure maple syrup
- ½ cup extra light tasting olive oil (or canola oil)
- 2 large eggs
- ¼ cup water
- ½ cup + 2 tablespoons Enjoy Life Mini Chocolate Chips
- Preheat oven to 350°F. Grease a muffin tin or fill with muffin liners.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together pumpkin, maple syrup, extra-light tasting olive oil, eggs, and water.
- 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 the remaining 2 tablespoons chocolate chips.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 10 minutes before carefully removing.
- Serve muffins while they are still warm. Or, transfer muffins to a wire rack and cool completely before storing.
Storage: After cooling, cover and store leftover muffins for up to 3 days at room temperature. Refrigerate for up to 1 week. Freeze for up to 3 months.
Low FODMAP Serving Size: One serving of this recipe (1 muffin) uses low FODMAP amounts of ingredients. For more low FODMAP info on ingredients, I recommend checking out the Monash FODMAP app.
- Category: Muffins
- Method: Bake
- Cuisine: American, Low FODMAP
Keywords: pumpkin, gluten-free, dairy-free, fall,