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.
- 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
Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
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.
Once done, let cool completely on a wire rack.
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