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Playing How To Make Gluten-Free Pumpkin Spice Muffins With Chocolate Chips | Tommy DiDario

Lifestyle expert Tommy DiDario shares an almond butter-based version of Pumpkin Spice Muffins that are gluten-free and dairy-free. He prefers Enjoy Life 69% Cacao Dark Chocolate Chips because they have less sugar than many other brands.

Pro Tip: Use a big measuring cup for an easy pour and less mess when doling out the batter.


  • Coconut oil cooking spray (optional)
  • 1 cup creamy almond butter
  • ½ cup canned pumpkin puree
  • 2 large eggs
  • ⅓ cup maple syrup
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin spice
  • 1 dash ground cinnamon (optional)
  • ⅓ cup dark chocolate chips


Serves: 12


Preheat oven to 350˚F. Spray a 12-cup standard muffin pan with coconut oil or line with paper liners.

Combine all remaining ingredients, aside from the chocolate chips, in a large bowl and mix until a smooth batter forms. Gently mix in the chocolate chips.

Divide batter evenly into the 12 muffin cups and bake until a fork inserted in the center comes out clean, 15 to 20 minutes. Let cool for 15 minutes.