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5
from 1 vote
Gluten Free & Vegan Pumpkin Muffins
*For homemade baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (potato, tapioca, or arrowroot)
Course
Dessert, gluten free, Vegan
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
9
muffins
Calories
152
kcal
Author
Cassidy Stauffer
Ingredients
1 ½
C
Gluten Free Oat Flour
I used Bob's Red Mill
½
C
Coconut Palm Sugar
⅛
tsp.
Sea Salt
1
Tbsp.
Baking Powder*
¼
tsp.
Ground Cinnamon
¼
tsp.
Pumpkin Pie Spice
¾
C
Pure Pumpkin
¾
C + 2 Tbsp.
Non-Dairy Milk
1
tsp.
Pure Vanilla
½
C
Enjoy Life Dark Chocolate Chips
+ More For Sprinkling On Top
Instructions
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.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
48
mg
|
Potassium:
116
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
3175
IU
|
Vitamin C:
0.8
mg
|
Calcium:
18
mg
|
Iron:
2.3
mg