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


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 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


  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