Can I make these dairy-free and gluten-free pumpkin muffins AIP compliant?

These muffins contain oats, nutmeg, and flaxseed meal. These grains and seeds are eliminated in the first stage of the AIP diet . I haven't tested this recipe with grain-free flours or a gelatin egg so I cannot recommend any modifications to make it AIP-compliant. For moist and fluffy AIP and paleo pumpkin muffins, try my Pumpkin Banana Muffins !

Can I substitute the flax egg with regular eggs?

I have not tested with regular eggs myself but would 'guesstimate' two small eggs could work.

What can I serve with these pumpkin chocolate chip muffins?

These pumpkin muffins are great with coffee or tea for breakfast. I really enjoy them for afternoon "tea" as a snack with caffeine-free drinks like this AIP Cinnamon Dolce Latte , my AIP Dandelion Chicory Latte or some Pumpkin Cold Brew for even more pumpkin spice flavor!

Pumpkin Chocolate Chip Muffins (Gluten Free) • Heal Me Delicious

Description

Moist and fluffy Pumpkin Chocolate Chip Muffins are perfectly sweet with warm pumpkin spice! Studded with dairy-free chocolate chips, this vegan and gluten-free pumpkin muffin recipe makes a delicious and cozy Fall treat!

Ingredients

Units Scale

2 TBSP flaxseed meal + 6 TBSP water
2.5 cups oat flour
1.5 tsp cream of tartar
1 tsp baking soda
1.5 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2/3 cup coconut sugar
1 cup pumpkin puree
1/4 cup applesauce
2 TBSP olive oil
2 TBSP apple cider vinegar
1/3 cup dairy-free chocolate chips

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Instructions

Preheat oven to 350F and line a muffin tin with non-stick paper liners.
In a small bowl or cup, make a flax egg by combining flaxseed meal and water. Whisk together with a fork and set aside to let thicken and congeal for at least 5 minutes.
In a large bowl, combine oat flour, cream of tartar, baking soda, cinnamon, ginger, nutmeg, ground cloves, sea salt, and coconut sugar.
In a medium-sized bowl, combine pumpkin puree, applesauce, olive oil, apple cider vinegar and flax egg.
Make a well in the center of the dry ingredients and pour in the pumpkin puree mixture.* Stir until fully combined into a batter without overmixing.
Gently fold chocolate chips into the batter.
Use a cookie scoop or spoon to evenly distribute the batter into the prepared muffin cups.**
Bake the muffins in the middle rack of oven for 25 minutes.
Allow muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely before eating.

Notes

*Use a spatula to help scrape all of the wet ingredient mixture into the bowl of dry ingredients.

**Add a few more chocolate chips to the top of the muffins if you’d like.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast/Desserts
Method: Baked
Cuisine: American