Description
These Gluten-Free & Vegan Double Chocolate Pumpkin Muffins are soft, sweet, and loaded with chocolate flavor. Made in one bowl and ready in 30 minutes, you’ll be in muffin heaven in no time.
Ingredients
Scale
- 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
- 2 tablespoons flax meal
- ½ teaspoon vanilla extract
- ¾ cup (105g) Bob’s Red Mill cassava flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- 3 tablespoons cocoa powder or cacao powder
- 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, flax meal, and vanilla extract. Stir to combine.
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Add cassava flour, almond flour, cacao powder, 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 or toaster oven when I want it!
Keywords: double chocolate muffins, pumpkin muffins, chocolate chip muffins, gluten-free muffins, vegan muffins