I’m often asked for variations for my easy gluten-free muffin mix. Of course it’s a simple switch to use applesauce in place of bananas, cranberries in place of blueberries, etc., but what about something really different? What about pumpkin? And chocolate? Very yum and very easy!
If you don’t have my muffin mix, hop over to my from-scratch pumpkin muffin or pumpkin bread recipes instead!
Pumpkin-Chocolate Chip Muffins
- 1 bag Jules Gluten Free™ Muffin Mix
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 large eggs or egg substitute (like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 1/2 cup sour cream (dairy or soy) or Greek yogurt (dairy or So Delicious® almond or coconut)
- 1 cup pumpkin purée
- 1/2 – 3/4 cup chocolate chips (non-dairy chips like Enjoy Life®)
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
Cream the butter and 1/2 of the bag of Jules Muffin Mix until the mixture is light. Add the eggs and sour cream, together with another 1/4 of the mix and beat well. Add the pumpkin with the rest of the mix and beat until smooth. Stir in the chocolate chips last.
Spoon the batter into prepared muffin tins, filling two-thirds full. Bake for 30 minutes or until lightly browned.
Cool for 10 minutes before removing from tins. Store any extra muffins only once totally cooled — either in tupperware or zip-top bags on the counter. They will stay fresh stored like this for 3-5 days without refrigeration.