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gluten free vegan chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins (Gluten Free, Vegan).

Kelly Roenicke
These light and fluffy muffins are loaded with chocolate chips and delicious fall flavor. Make a batch of these gluten free treats this weekend - they're always a favorite!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 10
Calories 275 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  • Place the canola oil, pumpkin, sugars, and vanilla in a bowl and stir to combine.
    ⅓ cup organic canola oil, ⅔ cup canned pumpkin, ½ teaspoon vanilla extract, ½ cup coconut sugar, ½ cup light brown sugar
  • Add the oat flour, gluten free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
    ¾ cup oat flour, ½ cup gluten free flour blend, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, pinch nutmeg
  • Stir until combined. Add the dairy free chocolate chips and stir again.
    ¾ cup dairy free chocolate chips
  • Fill the cupcake liners two-thirds full. Bake at 350 degrees F for 22-24 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  • Allow the muffins to cool for a about 15 minutes in the pan, then move them to a wire rack to finish cooling.

Notes

Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can also freeze these - store in a freezer safe container or bag. They should stay fresh frozen for up to 3 months.

Nutrition

Calories: 275kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 1mgSodium: 136mgPotassium: 179mgFiber: 3gSugar: 22gVitamin A: 2549IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Keyword fall breakfast ideas
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