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 lunch to take to school.
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 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 Allergy-Friendly Pumpkin Chocolate Chip Muffins for Toddlers + Kids:
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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)
1. Preheat the oven to 350 degree F. Line a mini muffin tin with liners.
2. 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.
3. 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.
4. Add in the baking powder, baking soda and salt into the blender and blend on low for 20 seconds.
5. Add in 1/4 cup of chocolate chips and stir with a spatula.
6. Spoon the muffin batter into the muffin liners 3/4 of the way full. I use this mini cookie scoop to make my life easier and it works great.
7. Bake for 10-12 minutes or until slightly brown and set.
8. Let cool completely and then serve.
Freezer-Friendly – you can store these mini muffins in the fridge for up to a week, or you can freeze them for up to 2 months. To defrost, simply take out desired muffins and leave on the counter overnight or place in the microwave for 20-40 seconds to reheat.