Gluten-Free Vegan Chocolate Chip Pumpkin Muffins
These Gluten-Free Vegan Chocolate Chip Pumpkin Muffins are fluffy, chocolatey, and full of warm pumpkin spices! These are perfect for meal prepping since they freeze well and make a wonderful breakfast, snack, or dessert.
Raise your hand if you’re a muffin person 🙋🙋🙋. In my opinion, they’re the best – like personal little quick breads, NO sharing or messy slicing necessary. While I love myself some gluten-free vegan pumpkin bread, these chocolate chip pumpkin muffins take the cake.
We’ve been swimming in pumpkin treats lately (see: pumpkin pancakes, pumpkin waffles) and these muffins are a stand out among all the pumpkin goodies. These took a few tests to nail the texture, and even the “failures” were a big hit. We ate these warm for breakfast, crumbled over our dairy-free soft serve for dessert, and as an easy snack since they were just sitting on the counter staring at me.
Thankfully for all of us, these little guys are as easy to make as they are to eat. Let’s get into it.
Here’s what you’ll need to make these Pumpkin Muffins:
- Pumpkin Puree: a must for pumpkin muffins. Make sure you use PURE pumpkin puree, and not pumpkin pie filling.
- Coconut Sugar: this sweetens our muffins! You can use any granulated sugar in it’s place, but don’t use a liquid sweetener.
- Nut Milk: any kind of nut milk will work – I prefer using unsweetened.
- Nut Butter: I like using almond butter or cashew butter, but any nut or seed butter should work well here.
- Coconut Oil + Vanilla: these two add fat and flavor!
- Gluten-Free Oat Flour and Blanched Almond Flour: these two add structure to our muffins! For a grain-free version, you can replace the oat flour with more almond flour or cassava flour.
- Flax Meal: helps to bind everything!
- Pumpkin Pie Spice: this adds all the warm spices we love about pumpkin treats!
- Baking Powder, Baking Soda, and Salt: must-haves for the best texture!
- Chocolate Chips: I like using Santa Barbara Chocolate Chips or Hu Kitchen Gems (use code BAKERITA for $$$ off either brand). If you want a chocolate-free version, skip the chocolate entirely or replace with toasted nuts!
Once you’ve got all your ingredients together, it’s as easy as mixing up the wet ingredients, mixing up the dry ingredients, stirring them all together, and then baking up your beautiful muffins!
These Pumpkin Muffins are…
- Vegan and gluten-free
- Naturally sweetened
- Light and fluffy
- Easy to make
- Only one bowl required
- Easily frozen for meal prepping
To garnish, I love sprinkling the tops of each muffin with a few extra chocolate chips and some turbinado sugar for extra *pizazz*. I hope you adore these muffins as much as we did!!
If you love these, share the pumpkin love with me by tagging me on Instagram @bakeritablog and #bakerita.
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Gluten-Free Vegan Chocolate Chip Pumpkin Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Gluten-Free Vegan Chocolate Chip Pumpkin Muffins are fluffy, chocolatey, and full of warm pumpkin spices! These are perfect for meal prepping since they freeze well and make a wonderful breakfast, snack, or dessert.
Ingredients
- ½ cup (120g) pumpkin purée
- ⅓ cup coconut sugar
- ¾ cup (6 ounces) unsweetened almond milk, or other dairy-free milk
- ¼ cup (64g) creamy almond butter, or other nut or seed butter
- ¼ cup (50g) refined coconut oil, melted
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup dairy-free chocolate chips
Instructions
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Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
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In a large mixing bowl, combine pumpkin puree, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
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Add oat flour, almond flour, flax meal, pumpkin pie spice, baking soda, baking powder, and salt. Stir until combined. Fold in the chocolate chips.
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Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until puffy and a toothpick comes out clean. The muffins should spring back when pressed lightly with a fingertip.
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Once done, let cool completely on a wire rack.
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Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
Keywords: pumpkin muffins, muffins, vegan, gluten-free
great sounding recipe. I love the addition of the almond flour and nut butter. One question though – could i make it as a loaf rather than muffins since i don’t have a muffin pan. Thanks.
Hi Jacuie, sure – that should be fine! I also have this recipe for pumpkin bread that was designed to be made in a loaf pan, but this recipe should be just fine in a loaf pan too, just adjust the baking time of course. Enjoy!
Hello there, how can i replace almond flour in this recipe?
Thank you,
Milena
Hi Milena, you could replace with more oat flour, the muffins will just be a bit denser! Hope this helps.
I love your recipes but currently doing Paleo which is grain free. Is there anyway I can substitute another flour (cassava, coconut, almond) for the oat flour?
Diane
I would try using cassava or almond – don’t use coconut, as it will make the muffins very dry as it’s much more absorbent than other flours.