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Low FODMAP Pumpkin Muffins with Chocolate Chips

Low FODMAP Pumpkin Muffins with Chocolate Chips

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4.9 from 14 reviews

  • Author: Em Schwartz, MS, RDN
  • 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.


  • 2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons 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


  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.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Muffins
  • Method: Bake
  • Cuisine: American, Low FODMAP