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David James Di Pardo

- Light Warrior, Coach, Speaker, and Author of Awakening The Light Warrior Within

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Pumpkin-Chocolate Chip Muffins

October 11, 2017 by David James Di Pardo Leave a Comment

Gluten-Free Vegan and Refined Sugar-Free Pumpkin Chocolate Chip Muffins

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.

Gluten-Free Vegan and Refined Sugar-Free Pumpkin Chocolate Chip MuffinsBut 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.

Gluten-Free Vegan and Refined Sugar-Free Pumpkin Chocolate Chip MuffinsI’m telling you, vegan, gluten-free, and sugar-free never tasted so good. They are:

Light
Moist
Lightly sweetened
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.

Gluten-Free Vegan and Refined Sugar-Free Pumpkin Chocolate Chip Muffins

 

5 from 1 reviews
Pumpkin-Chocolate Chip Muffins
 
Print
Prep time
5 mins
Cook time
22 mins
Total time
27 mins
 
Vegan, gluten-free, and refined sugar-free, and loaded with chocolate chips. A perfectly legitimate breakfast option, but also suitable for snacking or as an accompaniment to a large latte.
Author: David James Di Pardo
Recipe type: Breakfast, Brunch, Snack
Cuisine: Gluten-Free, Vegan, Refined Sugar-Free
Serves: 12 muffins
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F and line a standard muffin pan with paper liners.
  2. In a large bowl add the gluten-free flour, coconut sugar, baking powder, spices, xanthan gum, and salt. Whisk to combine.
  3. In a large measuring cup, mix together the almond milk, coconut oil, pumpkin puree, maple syrup and vanilla. Stir until completely smooth.
  4. Add to the dry ingredients, and whisk until smooth and no lumps remain.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the muffins cups.
  7. Bake until lightly golden and a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing the muffins to a cooling rack.
  9. Cooled muffins can be stored in an airtight container for up to 3 days but are best the day they are baked.
3.5.3226

 

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Filed Under: Breads & Muffins, Gluten-Free, Recipies, Sugar-Free Tagged With: breakfast, chocolate, chocolate chip, cinnamon, coconut oil, coconut sugar, dairy-free, dessert, egg-free, food, ginger, gluten-free, health, healthy, maple syrup, muffins, nutmeg, Pumpkin, pumpkin spice, soy-free, sugar-free, sweets, vegan, well-being, wellness

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