The classic Hungry Harry’s® muffin recipe for those who adore pumpkin! Pumpkin and chocolate are a match made in heaven. We recommend doubling this recipe, these muffins will be eaten so quickly! You could also toss in some allergy-friendly marshmallows.
Gluten-Free + Allergy-Friendly + Vegan - Pumpkin Chocolate Chip Muffins
1 cup of Hungry Harry's Muffin Mix (1/3 of a 17 oz package)
1 egg or egg replacer
6 tablespoons milk of choice
2 teaspoons oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)
1 + ½ tablespoons of canned pumpkin
1 tablespoon of pumpkin pie spice
1/2 teaspoon gluten-free vanilla extract
1 cup of fruit or allergy-friendly chocolate chips
Preheat oven to 360°F.
Add 1 cup of Hungry Harry’s Muffin mix in a bowl.
Add 2 teaspoons of your favorite oil, 1 egg or egg replacer, 6 tablespoons of your choice of milk, pumpkin puree, vanilla, and pumpkin pie spice.
Mix until blended into a smooth batter. Fold in 1 cup of chocolate chips.
Fill any sized muffin tin 2/3 of the way full.
Bake mini muffins for 12-15 minutes. Bake large muffins for 20-25 minutes.
Let them cool. Pop them out of the muffin tin and enjoy!