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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 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x


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.




  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 pumpkin, maple syrup, extra-light tasting olive oil, eggs, and water.
  4. Gradually add the dry mixture to the wet mixture. Stir until just mixed. Fold in ½ cup chocolate chips.
  5. Divide batter into muffin tins and sprinkle with the remaining 2 tablespoons chocolate chips.
  6. 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.
  7. 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,