I resisted as long as I could, but after the first day of FALL I had to run out and buy some pumpkin and get to baking. Pumpkin chocolate chip bread has always been one of my go to fall treats to have around but this year I decided to try my hand at muffins. These muffins are vegan, gluten free, and SOO delicious. I adapted this recipe from beamingbaker.com based on ingredients I had on hand and they turned out GREAT!
Gluten Free Vegan Chocolate Chip Pumpkin Muffins
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp water
- 2 cups Bob's Red Mill 1:1 Gluten Free Flour
- 1/2 cup almond meal
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup + 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup enjoy life mini chocolate chips
Instructions
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Preheat oven to 350 degrees Fahrenheit. Coat a 12-muffin pan with non stick spray.
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For the flax egg: In a small bowl combine the ground flax meal and water, let sit for 5 minutes.
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In a medium sized bowl combine the gluten free flour, almond meal, baking soda, baking powder, and pumpkin pie spice. Whisk to combine and set aside.
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In a large bowl combine the pumpkin, coconut oil, maple syrup, sugar, and vanilla. Add the flax egg and thoroughly mix until all ingredients are well incorporated.
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Add dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
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Evenly distribute the batter into greased muffin pan. Bake for 20-25 minutes, or until a tooth pick inserted into a muffin comes out clean.
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Remove from oven and let cool in pan for 5 minutes before transferring to a cooling rack. Let cool completely and store in airtight container lined with parchment paper for 3-4 days.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats! Happy Baking!
