You guys, I have to tell you how proud of myself I am. One, these muffins are delicious. But two, and more importantly, I waited until October before I started bombarding you guys with pumpkin recipes. There are rules in the blogosphere, kind of like how you can’t wear white after labor day. But we’re not allowed to talk about it, so shhhh… If I’m being honest, I’ve been making these since July, and had to keep all their moist pumpkin-y goodness to myself, until now that is.
But fair warning, now that the floodgates are open, who knows what ridiculous amount pumpkiness might come your way in the coming weeks. You have been warned!
So back to these amaze-balls muffins. Vegan, of course. And gluten-free, and refined sugar-free too! Loaded with chocolate chips, nevertheless, I still think these are a perfectly legitimate breakfast option.
I’m telling you, vegan, gluten-free, and sugar-free never tasted so good. They are:
Loaded with pumpkin spice and fall flavors
And jam packed with chocolate chips. Enough to leave you with melted chocolate at the corners of your mouth, or if you’re like my mom, all over your face… Sorry mom, I had too…
Try them with a large latte or hot chocolate for the ultimate coffee shop experience.
- 1 ¾ cups + 2 tablespoons gluten-free flour
- 1 cup coconut sugar, or granulated sweetener of choice
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- 1 cup pumpkin puree
- ½ cup unsweetened almond milk, or other non-dairy milk
- ½ cup melted coconut oil or canola oil
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 1 ¼ cups mini semi-sweet chocolate chips
- Preheat oven to 400°F and line a standard muffin pan with paper liners.
- In a large bowl add the gluten-free flour, coconut sugar, baking powder, spices, xanthan gum, and salt. Whisk to combine.
- In a large measuring cup, mix together the almond milk, coconut oil, pumpkin puree, maple syrup and vanilla. Stir until completely smooth.
- Add to the dry ingredients, and whisk until smooth and no lumps remain.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffins cups.
- Bake until lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in the pan for 5 minutes before removing the muffins to a cooling rack.
- Cooled muffins can be stored in an airtight container for up to 3 days but are best the day they are baked.
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