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Vegan pumpkin chocolate chip muffins on a counter surrounded by chocolate chips
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vegan pumpkin chocolate chip muffins

Have a craving for some pumpkin spice goodness plus some chocolate? I have you covered with this easy recipe for Vegan Pumpkin Chocolate Chip Muffins!
Course Breakfast, Dessert
Cuisine American
Keyword vegan pumpkin chocolate chip muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 338kcal
Author Cindy Gordon | Vegetarian Mamma

Ingredients

Instructions

  • Preheat the oven to 350F/180C and line a muffin pan with large cupcake or muffin cases.
  • In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt and spices until well combined.
  • In another large bowl, whisk the sugar and oil into a thick paste.
  • Add the flax egg, pumpkin puree, almond milk and vanilla extract. Whisk to combine.
  • Sieve the flour mixture into the bowl with the wet ingredients and gently fold everything together. It’s ok if there are a few small lumps.
  • Add the chocolate chips and fold them through.
  • Evenly distribute the mixture into your lined muffin holes. Each should be about ¾ of the way full.
  • Bake for 20 minutes or until a skewer poked into the center of a muffin comes out clean.

Video

Notes

  • I prefer using Bob's Red Mill 1-to-1 Baking Flour for this recipe. If you use that, you don't need to add xanthan gum since it's already included in the mix. 
  • Add in chopped nuts if desired. 

Nutrition

Serving: 1muffin | Calories: 338kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 129mg | Fiber: 5g | Sugar: 32g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg