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5 from 1 vote

Gluten Free and Vegan Pumpkin Chocolate Chip Muffins

These fluffy muffins have the perfect amount of pumpkin flavor for your fall cravings. 
Course Breakfast
Cuisine French
Keyword Gluten Free Pumpkin Muffins, Vegan Pumpkin Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 313kcal

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F.
  • In a stand mixer, add sugar and vanilla, and egg replacer mixture or 2 eggs.
  • Add brown sugar, pumpkin and dairy free milk (all while the stand mixer is on slow/low).
  • Add the baking powder, xanthan gum, all the spices and salt.
  • Allow to beat for one minute and then add the GF All Purpose Flour.
  • Mix on medium speed for 2 minutes, scraping down the sides halfway through.
  • Add the chocolate chips and mix on slow until they are mixed through the batter evenly.
  • Line your muffin pan with liners and use an ice cream scooper to scoop the batter in.
  • Bake 25-30 minutes or until a toothpick comes out clean.

Nutrition

Calories: 313kcal | Carbohydrates: 65g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 179mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1900IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1.5mg