Description
Moist, fluffy pumpkin‑spice muffins made vegan and gluten‑free with oat flour, maple syrup, and melty vegan chocolate chips—perfect for a cozy breakfast or snack.
Ingredients
- 1 cup pumpkin puree
- ½ cup coconut sugar
- ⅓ cup maple syrup
- ⅓ cup non‑dairy milk
- ¼ cup melted coconut oil
- 1½ tsp vanilla extract
- 1 tsp apple cider vinegar
- 1¾ cups oat flour (certified gluten‑free if needed)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup vegan chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350 °F (≈ 175 °C) and grease or line a 12‑cup muffin pan.
- In a large bowl, whisk together pumpkin puree, coconut sugar, maple syrup, non‑dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Add oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir just until combined.
- Fold in vegan chocolate chips.
- Divide batter evenly among the muffin cups and sprinkle extra chocolate chips on top if desired.
- Bake for about 23‑25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Use dried cranberries or raisins instead of chocolate chips for a fruitier version.
- If you don’t have pumpkin pie spice, use 1 tsp cinnamon + ½ tsp each nutmeg, ginger, and allspice.
- To make mini muffins, use a smaller muffin tin and reduce bake time by about 5–8 minutes.
- For oil‑free version, try replacing the coconut oil with additional pumpkin puree or applesauce (texture may vary).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
