I absolutely LOVE muffins. Actually I love all things bread, sweet and bad for me. Unfortunately (or fortunate for my waist line) I have a gluten intolerance so have had to cut these out of my diet. One of my favorite things about this time of year used to be pumpkin bread at Starbucks. When I was working it was a guilty pleasure of mine to grab a Pumpkin Spice Latte and pumpkin bread on my lunch break. But since my body can no longer tolerate gluten, I’ve had to experiment with new ways to get my gluten-free pumpkin fix at home.
A year ago I discovered this amazingly easy gluten-free chocolate chip muffin recipe. Last week I was craving muffins, but really wanted pumpkin! I mean, is it really fall if we can’t celebrate with pumpkin flavored treats? So I figured I’d mix up the recipe I use for muffins. I honestly did not go into this with high expectations. Normally when I mess around with mixing up my recipes there isn’t a great outcome on my first try. However, this time the outcome was AMAZING.
These muffins are moist, butter/oil/gluten free and are even healthy for you! On top of being gluten free, there is also NO added sugar. These muffins can give you a guilt-free sweet tooth fix, while also giving your body some much needed protein.
I used dark chocolate chips in my recipe but you can switch up your add-ins. This would probably be good with walnuts or even raisins.
These muffins didn’t last long in my house! These were both husband and toddler approved. If you’re looking for a healthy muffin recipe to add to your Thanksgiving table this week, these are a winner that your whole family will love. We will definitely be adding these delicious pumpkin muffins into our Thanksgiving spread this upcoming Thursday!