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.
- In a large mixing bowl, combine pumpkin puree, coconut sugar, almond milk, nut butter, coconut oil, and vanilla extract. Stir to combine.
- Add oat flour, almond flour, flax meal, pumpkin pie spice, baking soda, baking powder, and salt. Stir until combined. Fold in the chocolate chips.
- 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