These Allergy-Friendly Pumpkin Chocolate Muffins for Toddlers + Kids are about to rock your world! Not only are they gluten, dairy and nut-free but they are beyond delicious and kids of all ages will eat them up! They are perfect as a quick breakfast, for a snack or to pack in a lunchbox to take to school.
Pumpkin Chocolate Muffins
These Allergy-Friendly Pumpkin Chocolate Muffins are my everything right now 🎃🍫✨
Not only do my kids (and myself) eat them like they are going out of style, but they are also dairy-free (for Parker), they are gluten-free (for me) and nut-free (for Parker’s school)!
If your family doesn’t have any food allergies or intolerances then you will probably roll your eyes at that crazy sentence ☝️🙄
If your family does have allergies or intolerances then you will probably love me forever ☝️🤗
Either way, I’m thinking you should just love me forever anyway!
The base of this recipe isn’t new here to the blog.
This go-around, I’m adding pumpkin, cacao powder and mini chocolate chips (allergy-friendly chips of course) to the mix for an extra special mini muffin.
You won’t be sorry, I’m pretty sure this is the best combo I have ever made! ❤️
These mini muffins turned out super moist, nutrient-dense and beyond delicious to eat!
Besides your kids loving them, I know you will be sneaking some for yourself as well! Enjoy!
Reasons to Love These Allergy-Friendly Pumpkin Chocolate Muffins:
- Nut-Free (perfect to send to preschool or school)
- Made in the blender in less than 5 minutes
- Perfect for all ages 12 months and up (I even eat these!)
- Freezer-Friendly for those crazy busy mornings
How To Make Pumpkin Chocolate Chip Muffins:
MORE RECIPES YOU’LL LOVE –
- Spiced Blender Pancakes (GF, DF)
- 3 Fall Blender Muffins for Baby + Toddler (GF)
- Back-to-School Granola (NF)
- Toddler Breakfast Oat Cups – 4 Tasty Ways (GF, DF)
Tools to Make This Recipe
Allergy-Friendly Chocolate Pumpkin Muffins
- 3/4 cup old-fashioned oats use gluten free oats if needed
- 1/4 cup cacao powder
- 3/4 cup pumpkin puree
- 2 tablespoons oil coconut or olive
- 1 large egg
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons mini chocolate chips divided (this is the allergy-friendly brand we use)
- Preheat the oven to 350° F. Line a mini muffin tin with liners.
- In a blender, pulse the oats for 30 seconds until you have a course oat flour. The flour doesn’t need to be even because we will blend until smooth in the next step.
- Add in the cacao powder, pumpkin puree, oil, egg, maple syrup, cinnamon and vanilla extract into the blender and blend for 30-60 seconds or until completely smooth.
- Add in the baking powder, baking soda and salt into the blender and blend on low for 20 seconds.
- Add in 1/4 cup of chocolate chips and stir with a spatula.
- Spoon the muffin batter into the muffin liners 3/4 of the way full. Sprinkle with reserved chocolate chips.
- Bake for 10-12 minutes or until slightly brown and set.
- Let cool completely and then serve.