Pumpkin Chocolate Chip Muffins

Courtesy of: Pacific Foods
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Servings: 12
Prep: 15 min
Cook: 30 min
Total Time: 45 min


The combination of hazelnut, pumpkin, chocolate and pumpkin pie spice will have you jumping out of bed in the morning. It’s a chocolaty, tasty treat to grab on the run or cozy up with a cup of coffee. Even better, it’s gluten-free!

Created by: Pacific Foods
We adapted this recipe from one of Bob's Red Mill's recipes. You can find the original here: http://www.bobsredmill.com/recipes.php?recipe=6900


  • 3 cups brown rice flour (We recommend Bob's Red Mill)
  • 1 cup hazelnut meal
  • 4 teaspoons baking powder
  • 2 1/2 teaspoons pumpkin pie spice blend
  • ½ teaspoon salt
  • 1 ½ cups Pacific Foods Organic Pumpkin Puree
  • ½ cup oil
  • 2 eggs**
  • 1 tablespoon Vanilla
  • 1 cup sugar
  • 1 ¼ cups Pacific Foods Unsweetened Hemp Non-Dairy Beverage (Original or Vanilla)
  • 1 cup Dairy-free Semi-Sweet Chocolate Chips**


  1. Mix all dry ingredients in a bowl and set aside.
  2. Combine the Pacific Foods Organic Pumpkin Puree, oil, eggs, vanilla and sugar in a large bowl, stirring until well mixed.
  3. Add the dry ingredients to the pumpkin mixture, alternately with the Pacific Foods Unsweetened Hemp Non-Dairy Beverage, stirring gently until combined.
  4. Gently fold in the chocolate chips.
  5. Spray paper muffin cups with an oil to help prevent sticking.
  6. Fill the prepared muffin cups until they are heaping.
  7. Bake at 375° for 25 – 30 minutes or until golden brown.