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