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Chocolate Chip Pumpkin Muffins (endometriosis friendly)



-2 cups Bob's Red Mill Gluten-Free Flour

-1 teaspoon baking soda

-1/2 teaspoon salt 

-1 1/2 teaspoon pumpkin pie spice

-1 15oz can 100% pure pumpkin

-1/2 cup pure maple syrup or honey 

-1/2 cup light olive oil

-2 large eggs (replace w gelatin if can't have eggs)

-1/4 cup water

-1/2 cup Enjoy Life Mini Chocolate Chips +additional chocolate chips to sprinkle on top.


1.Preheat oven to 350 degrees. Grease or line a muffin tin.

2.In medium bowl, mix together flour, baking soda, salt and pumpkin pie spice. 

3.In large bowl, mix together canned pumpkin, maple syrup, olive oil, eggs and water.

4. Slowly add dry mix to wet. Stir until fully mixed together. Fold in 1/2 cup chocolate chips. 

5.Divide batter into muffin tins. Sprinkle with remaining chocolate chips.

6. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow muffins to cool then remove from pan. Serve warm or cool, sprinkle a little cinnamon sugar on top and enjoy!

These are considered LOWFODMAP friendly. Gluten and dairy free. This recipes makes 12 muffins. Store in an airtight container for 3 days or fridge for up to a week. You can also freeze these for up to 3 months. 

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