I love the smell of pumpkin baking in my house this time of year. Just one whiff and I immediately feel cozier. Make a batch of these pumpkin chocolate chip muffins and your house will be full of the enticing fall aroma. Before I get to the recipe, I have a secret. These muffins are homemade-ish, meaning I did not make them from scratch! Everyone needs some help every once in a while. As a mom of three, I appreciate some help from the grocery store when I can take it. This is one of my go-to favorite recipes because it means I can get a homemade batch of muffins made in 30 minutes. There is no shame in that!
Mixes were my baby steps to baking, especially when I went vegan. I could just add a few ingredients and turn a vanilla cake mix into Strawberry Shortcake Cupcakes, or take a brownie mix, add peanut butter and chocolate chips, and create Peanut Butter Chocolate Chip Brownie Bites. Julie’s Original baking mixes are my go-to favorites for gluten-free, vegan homemade-ish baked goods, but there are other good options at the grocery store too.
Most mixes are dairy-free to begin with since it is just dry ingredients, so you just need to add an egg substitute and milk alternative. Always check the ingredients list on the package though, to be sure. Trader Joe’s has a regular and gluten-free pumpkin muffin recipe that my kids love. They go crazy over these pumpkin chocolate chip muffins. I marvel at how they tire of my homemade snack mix and protein balls after a couple of days, but they can eat these muffins every week for all of Fall, and are still protesting when they are gone at the end of the season.
That’s how great these muffins are! And, the best part is that they are easy and quick to make. Just take the box mix, add in oil, water, and two flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water). Stir in some chocolate chips and you are done! Of course, this mix makes a great base, (as do all baking mixes), for other pumpkin creations. Try adding pecans, cranberries, or walnuts. I wonder how Dandies pumpkin marshmallows would taste in these…hmmm!
The pumpkin chocolates in the photos are just for decoration (they are milk chocolate), but don’t they look cute?! You could also bake this batter as a bread. When it comes to baking, be sure not to overbake these. Gluten-free baked goods can easily dry out, so I always undercook them and watch them closely. My oven bakes faster than most, so know your oven too! I find that 20 minutes is just perfect for these.
- 1 box of gluten-free, vegan pumpkin mix, such as Trader Joe’s
- ½ cup oil
- 1 cup water
- 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)
- ½ cup dairy-free chocolate chips
- 1. Preheat oven to 350 degrees.
- 2. Combine water and ground flax seed. Refrigerate 15 minutes.
- 3. Combine the mix, oil, water, and flax eggs.
- 4. Stir in the chocolate chips.
- 5. Pour into prepared muffin tin and bake for approximately 20-25 minutes.
Do you have a favorite box mix? Please tell me in the comments below!