Chocolate Chip Pumpkin Muffins- Gluten Free and Vegan

November 16, 2017livingfreelygf
Blog post

I have been wanting to create more vegan recipes for all of my vegan friends, so when I decided to create a gluten free chocolate chip pumpkin muffin, I knew that a vegan option was a must. You can most certainly make this with eggs, but it is very easy to make this vegan as well.

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Bobs Red Mill Egg Replacer made this a simple swap. I swapped out my normal 2 eggs for 2 TBSP of the egg replacer mixed with 2 TBSP. of water. The batter was thicker than normal, but the texture and flavor of the muffins were excellent.

 

Pumpkin everything is what fall is all about. It’s that time of the year when the smell of pumpkin delights your senses and reminds you that fall is here and the holidays are right around the corner. Thanksgiving is approaching quickly. These muffins would be the perfect treat to serve as a snack, for brunch, or breakfast on Thanksgiving morning.

I have been doing some baking for the teachers at my Sons school. I am Co-President this year of the PTO. Man, I had no clue what actually goes into a parent teacher organization, but let me tell you- its a job! I don’t even take on a majority of the tasks, but it still seems like a lot. So, if your PTO or PTA needs some help, volunteer!

It is parent teacher conference week and that means half days for the kiddos, but full days (long ones at that) for the teachers. We are making some snacks and treats to help keep the staff fueled during these long days. I made the Chocolate Chip Cookie recipe out of my Cookbook yesterday and today I made these yummy muffins.

In every baked good item that I share with you on the blog and in my cookbook, I use my Gluten Free All Purpose Flour Blend. It is easy to make with inexpensive ingredients. For the blend, I use Bob’s Red Mill Gluten Free Brown Rice Flour, Bob’s Red Mill Potato Starch, and Bob’s Red Mill Tapioca Flour.

I have found too that the color of the bread changes slightly when you use a regular canned pumpkin such as Libbys, or an Organic Pumpkin puree. The organic is more of a darker orange with the regular being brighter. Both work well though, so whatever you choose will be just fine.

Make sure to choose dairy free chocolate chips. My favorite are Enjoy Life and Pascha. Mini chocolate chips are great, but any size will do.

I will be dropping these off tomorrow morning to share and I am positive they will go quick. My picky kids already gave their stamp of approval.

This will likely be my last pumpkin themed post for 2017 as I am moving onto Christmas recipes. The first week of December I will be sharing a chocolate cupcake with peppermint buttercream and doing a giveaway with Red Bird Candy. It’s an awesome giveaway, so make sure you are on the lookout for it!

Print Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 1 Dozen Muffins

Ingredients

Pumpkin Muffins

  • 3/4 Cup Sugar, You can use coconut sugar if you would like
  • 1 Cup Brown Sugar
  • 1 tsp. Vanilla
  • 1 Cup Pureed Pumpkin
  • 1 Cup Dairy Free Milk, I prefer coconut
  • 3 tsp. Baking Powder
  • 1 tsp. Xanthan Gum
  • 1 tsp. Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • 1/4 tsp. Nutmeg
  • Dash Salt
  • 2 Cups Gluten Free All Purpse Flour Blend
  • 1 Cup Chocolate Chips, (Check for dairy ingredients if you are dairy free)

Egg Replacer

  • 2 TBSP. Bobs Red Mill Egg Replacer
  • 4 TBSP. Water

Muffins

  • 1)

    Preheat oven to 350°F.

  • 2)

    In a stand mixer, add sugar and vanilla, and egg replacer mixture or 2 eggs.

  • 3)

    Add brown sugar, pumpkin and dairy free milk (all while the stand mixer is on slow/low).

  • 4)

    Add the baking powder, xanthan gum, all the spices and salt.

  • 5)

    Allow to beat for one minute and then add the GF All Purpose Flour.

  • 6)

    Mix on medium speed for 2 minutes, scraping down the sides halfway through.

  • 7)

    Add the chocolate chips and mix on slow until they are mixed through the batter evenly.

  • 8)

    Line your muffin pan with liners and use an ice cream scooper to scoop the batter in.

  • 9)

    Bake 25-30 minutes or until a toothpick comes out clean.

2 Comments

  • Allison

    November 16, 2017 at 11:15 pm

    If I didn’t want to make these vegan and wanted to use an egg… What are use one or two?

    1. livingfreelygf

      November 27, 2017 at 4:46 pm

      Hi Allison,
      Sorry for the late delay. I have been out of town. You can use 2 eggs in place of the egg replacer. Have a great day!

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