Pumpkin Chocolate Chip Muffins (Vegan & Gluten free

  • kcal
    beginner
  • Timer
    35 mins
  • ingredients
    15 Ingredients

FALL IS HERE PEOPLE!

The leaves are changing and it's time to crack out some of my favorite fall recipes!

I'm kicking off the month of October with my Pumpkin Chocolate Chip Muffins! Perfect combination of my two favorite things...chocolate and pumpkin:) Without a doubt one of my favorite fall recipes to make.

They're fluffy, moist, have loads of chocolate and pumpkin in them, sweet, and most importantly, HEALTHY!

Who doesn't love a healthy sweet treat that doesn't make you bloat or feel guilty when eating it? I'm all for that.

My mouth is watering now so I'm going to grab a muffin and you need to go and make this recipe!

As always, if you like this recipe and decide to post on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe:)

xoxo

Sophia

 

Ingredients

  • Wet Ingredients:
  • 1 cup pumpkin puree
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon flax seed + 3 tablespoons of water) (whisk together)
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple extract
  • Dry Ingredients:
  • 2 cups gluten free flour (I use Bob Red Mill's baking flour)
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 cup of vegan chocolate chips (I use EnjoyLife brand)
  • 1/2 cup of vegan chocolate chips (topping)

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Preparation

  1. Preheat oven to 350
  2. Add the wet ingredients to a large bowl. Mix together until evenly incorporated
  3. Add your dry ingredients into the bowl and use a spatula to mix it all together.
  4. Using a large scoop or spoon, drop the batter evenly into the muffin pan.
  5. Once each muffin is ready put some chocolate chips on top! (you'll thank me later;))
  6. Bake for 18-25 minutes
  7. ENJOY