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Gluten Free Vegan Pumpkin Muffins
Tender and moist gluten free pumpkin chocolate chip muffins are made with wholesome ingredients so you're happy to feed them to your family! With no eggs or dairy, these are an allergy friendly treat!
Course
Breakfast, Dessert
Cuisine
American
Keyword
gluten free pumpkin muffins, gluten free vegan pumpkin muffins, pumpkin chococlate chip muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
Calories
204
kcal
Author
Tessa the Domestic Diva
Ingredients
Wet Mix Ingredients:
1 1/2
cup
homemade pumpkin puree
or one can, room temp to not harden coconut oil
1/2
cup
maple syrup
or honey if not vegan
1/2
cup
applesauce
room temp to not harden coconut oil
1/4
cup
melted coconut oil
or other light tasting oil
1/4
cup
palm sugar
(same as coconut sugar) or other granulated sugar. May add more to suit your taste
1/4
cup
chia meal
can use flax meal instead
1
teaspoon
cinnamon
1
teaspoon
apple cider vinegar
Dry Mix:
1 1/2
cup
gluten free oat flour
make you own by whirring rolled oats in a spice/coffee grinder
1/2
cup
sorghum flour
millet or brown rice would work too
2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
sea salt
1
cup
chocolate chips
or raisins, or dried cranberries (or more to taste)
Instructions
Preheat oven to 350 degrees, grease a 12 cup muffin tin or line with muffin liners.
Mix the wet mix ingredients together.
Place the dry mix ingredients, in order, on top of the wet mix. Gently whisk the dry ingredients a bit and then stir vigorously to blend well.
Pour into a prepared muffin tins, 2/3 full.
Bake for 18-22 minutes until tops are just set, and a knife inserted in the middle comes out clean!
Nutrition
Calories:
204
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
232
mg
|
Potassium:
201
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
3602
IU
|
Vitamin C:
1
mg
|
Calcium:
66
mg
|
Iron:
1
mg