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.

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.

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 Sugarthis 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!

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.

  • 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 Mealhelps 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!

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.

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

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.

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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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.

Gluten-Free Vegan Chocolate Chip Pumpkin Muffins

  • Author: Rachel Conners
  • 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

Scale

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
  2. In a large mixing bowl, combine pumpkin puree, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
  3. Add oat flour, almond flour, flax meal, pumpkin pie spice, baking soda, baking powder, and salt. Stir until combined. Fold in the chocolate chips.
  4. 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.
  5. Once done, let cool completely on a wire rack.
  6. 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

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.

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.

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