These gluten free and vegan pumpkin chocolate chip muffins are are tender, moist, delicious, have a nice crumb, and are kid approved!
Warning: these are crazy addictive
I know it’s no longer pumpkin season, but I LOVE pumpkin and like to have it all year around. Especially when pumpkin is combined with chocolate – it’s pretty much the best. thing. ever. That’s probably why I love these gluten free and vegan pumpkin chocolate chip muffins so much.
They are tender, moist, delicious, have a nice crumb, and are simply A-Mazing. Plus, they are super easy to make and kid-approved – I had to cut my kids off at 3 muffins each!
They are perfect for breakfast (I think they’re healthy enough for breakfast!), dessert, lunchboxes, or a grab-and-go snack for any time of the day. And while I haven’t tried it yet, I imagine they will freeze beautifully 🙂
pin for later:
Gluten Free & Vegan Pumpkin Muffins
- 1 1/2 C Gluten Free Oat Flour I used Bob's Red Mill
- 1/2 C Coconut Palm Sugar
- 1/8 tsp. Sea Salt
- 1 Tbsp. Baking Powder*
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Pumpkin Pie Spice
- 3/4 C Pure Pumpkin
- 3/4 C + 2 Tbsp. Non-Dairy Milk
- 1 tsp. Pure Vanilla
- 1/2 C Enjoy Life Dark Chocolate Chips + More For Sprinkling On Top
Preheat oven to 350 degrees.
Line 9 cups of a muffin tin with paper liners or lightly grease. Set aside.
In a large bowl, whisk together the oat flour, coconut palm sugar, salt, baking powder, cinnamon, and pumpkin pie spice.
Then, stir in the pumpkin, non-dairy milk, and vanilla until well combined.
Fold in the chocolate chips, then evenly divide batter between the 9 prepared muffin cups.
Smooth out the tops and sprinkle additional chocolate chips over the top if desired.
Bake for 22-25 minutes.
Cool for 10 minutes before removing from pan.