Allergy-Friendly Pumpkin Chocolate Muffins for Toddler + Kids
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.
I have used it here and here in the past. But since it’s SO good, SO easy and SO versatile I just keep on using it.
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:
- Gluten-Free
- Dairy-Free
- Nut-Free (perfect to send to preschool or school)
- Made in the blender in less than 5 minutes
- Nutrient-dense
- 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
Get the recipe: Allergy-Friendly Chocolate Pumpkin Muffins
Ingredients
- 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)
Instructions
- 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.
Notes
Did you make this recipe?
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25 Comments on “Allergy-Friendly Pumpkin Chocolate Muffins for Toddler + Kids”
I’ve made these twice before and they were very good and toddler approved. I however didn’t love the texture myself so I made them again using 3/4 cup oat flour and I’m obsessed!! 10/10 I always keep them in the freezer for a snack.
Could I use sweet potato instead of pumpkin?
Yes! I think that would be a great substitution!
These are super delicious and easy to make!
So glad you enjoyed these muffins!
Making my third batch today — in two days. They keep disappearing! And I think it’s my husband to blame. I made them for a playdate originally and oh my goodness was that a win (especially since it took all of like 14 minutes from pulling out my food processor to taking these out of the oven). I didn’t have maple syrup on hand so swapped honey (just half of what it called for) and brown sugar (a tablespoon because I got worried they wouldn’t be sweet enough) and they still came out perfect. Thank you!!!
Amazing recipe!!
My 14 months toddler loved it! Thank you
Can I use cocoa powder instead of cacao? If so, how much do you recommend?
You can, it would be still amount
My son isn’t a fan of the strong maple syrup flavor. Is there a substitute you would recommend for maple syrup and what ratio would you suggest?
You can use sugar instead. I would start with 1/3 of cup. Or honey – which I would use 1/2 cup.
The directions say to measure out 2 tablespoons of chocolate chips but it does not say when to use them.
Sorry, just fixed.
I made this recipe. It came out ok. My toddler seems to like it and its simple enough that I may make it again.
Can I use quick oats?
Yes, you can use quick oats in this recipe.
Can this be made without oats or is there a substitute?
You could try using whole wheat flour instead, you may need to use a little less liquid in the recipe as flour isn’t as absorbent as oats.
Is there an egg substitution?? My son can’t have wheat, eggs, or nuts.
You can use a flax “egg” in this recipe instead.
Hi can I use carrot instead of pumpkin?
Hi so I see an egg added in the photo into the blender but I don’t see any egg on the ingredient list. Typo?
Thank you for letting me know. I just fixed the recipe to include the egg.
Hi so I see an egg added in the photo into the blender but I don’t see any egg on the ingredient list. Typo?
Thank you for letting me know. I just fixed the recipe to include the egg.