Crisp air calls for pumpkin, nuts, and (lots of) chocolate. These vegan gf chocolate chip pumpkin muffins have a crunchy top with an irresistible cake-like interior that is as warm & cozy as your favorite chunky sweater. Best paired with a blanket, the sizzle of a wood-wick candle, and a steaming cup of coffee.
Pumpkin and fall go hand and hand but the sweet gourd can be enjoyed in any season, especially with its impressive nutritional value. This recipe calls for a full can of pumpkin for the added boost of vitamins, minerals, and antioxidants and to ensure zero waste. Warm spices like cinnamon, ginger, cloves, and nutmeg for full comfort and warmness (plus extra deliciousness). Ready to make these vegan chocolate chip pumpkin muffins? Jump to the recipe below. Curious about the ingredients and methods? Grab a warm beverage and keep scrolling.
Need a savory breakfast option to pair with the muffins? Check out this tofu scramble.
Need more breakfast options? Check out my favorite avocado toast, these creamy peanut butter overnight oats, and this green protein smoothie (that tastes like a milkshake).
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Ingredients for vegan oat flour pumpkin muffins
Traditional muffins include flour, eggs, milk, butter, & sugar. To make these vegan and gluten-free I've substituted white flour for oat flour and almond butter, replaced eggs with flax eggs (flaxseed and water), and cows milk for plant milk. Pumpkin, spices, and chocolate are giving us the warm hug we didn't know our tastebuds needed. Grab the ingredients listed below and let's get to baking.
- Pumpkin puree
- Oat flour: add rolled oats to a high speed blender and blend for 10 to 20 seconds or until a fine flour is formed
- Almond butter: both creamy and crunchy are tasty. Use creamy for a smoother muffin and crunchy for added texture in each bite
- Brown coconut sugar
- Plant milk: oat, almond, and flaxseed are my favorites for this recipe
- Flax egg: combine 2 tablespoons of flaxseed meal with 5 tablespoons of water and let sit for 3 minutes to create the classic vegan egg replacement.
- Cinnamon and pumpkin spice: they enhance the flavors of the pumpkin and add to the overall warmness (read: cozy & deliciousness) of the muffin.
- Baking soda & baking powder
- Chocolate chips, chunks, or other add-ins of your choosing (for inspiration scroll to the "variations" section below).
For exact measurements and detailed step by step directions, scroll to the recipe card below.
How to Make Vegan GF Muffins
Notable tip: The kitchen would not be any fun if perfection was the top priority. Using a scoop helps to make sure that all the muffins are similar in size so they cook evenly but aside from that, I let the muffins take on whatever aesthetic they want to. For this recipe I used a large 2.6 inch scoop, but feel free to use whatever you have on hand.
Other flavor combinations for pumpkin muffins
Chocolate and almonds don't have to be used. Some alternative combinations to add in and/or top the muffins with;
- diced apples and cinnamon sugar
- raisins or cranberries
- walnuts and rolled oats
- pumpkin seeds
Storage & reheating vegan gf pumpkin muffins
Store in a covered container for 2-3 days at room temperature. If freezing them, add toppings after you've reheated them.
To reheat muffins;
1.Slice the muffin in half (if frozen let thaw first)
2.Butter both halves of the muffin
3.Place face down onto a cast iron griddle (or skillet of your choice) on medium to low heat for roughly 3 minutes.
4.Remove from griddle and enjoy!
Notable ingredient: Miyoko's butter is truly sensational and the only butter I use - once you try it, I promise you will feel the same too.
Loved the recipe? Tried different mix-ins or toppings? Let me know your thoughts! Comment below or DM me on Instagram.
📋 Recipe
Vegan GF Chocolate Chip Pumpkin Muffins
Equipment
- mixing bowl
- measuring cups and spoons
- muffin pan
- large ice cream scoop *optional
Ingredients
- 2 flax eggs mix 2 tablespoons flaxseed meal with 5 tablespoons of water, then let sit for 3-5 minutes
Dry
- 2 cups oat flour 184 grams
- ¼ cup coconut sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon sea salt
Wet
- 15 oz pumpkin puree
- ⅓ cup almond butter
- ¼ cup plant milk
- 1 tablespoon apple cider vinegar
Add-Ins
- ½ cup chocolate chips or chunks + extra for topping
- ½ cup chopped slivered almonds optional
Toppings
- chocolate chips
- sliced almonds
- organic raw cane turbinado sugar optional
Instructions
- Preheat oven to 375° and insert muffin liners into a muffin pan or grease with your favorite oil
- Make 2 flax eggs by combining 2 tablespoons of flaxseed meal with 5 tablespoons of water and let it sit for 3-5 minutes
- While the flax egg sits, combine dry ingredients in a medium sized mixing bowl
- Add in wet ingredients (including the flax egg) and stir until ingredients are well combined
- Fold in chocolate chips (and chopped almonds if desired)
- Scoop batter into muffin cups, filling each cup.
- Add desired toppings to each muffin (listed above or check out the variations section of the blog post if you want a few other ideas)
- Place in oven on middle rack for 20-25 minutes or until a toothpick/knife comes out clean
- Optional: Once removed from the oven and cooled, drizzle melted chocolate over the muffins (½ cup of chocolate chips with 1 teaspoon of coconut oil).
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