GF Vegan Pumpkin Chocolate Chip Muffins

Autumn is defiantly my favourite time of year. The crisp smell of the air, the beautiful colours of the trees, the fashion, and not to mention Everything is pumpkin flavoured!!!! YUM.

So naturally I felt the need to make a pumpkin flavoured treat.

I’m no skilled baker, but let me tell you, these muffins are really hard to screw up, and they taste absolutely amazing.

Heres what you’ll need:

-2 cups GF oat flour (If you don’t have oat flour, all you do is put about 2.5 cups into a high speed blender until it’s a flour like consistency. Or you can use regular whole wheat flour)

-1/2 cup brown sugar

-1/2 tsp baking soda

-2 tsp baking powder

-1 tsp cinnamon

– 1 tsp allspice

-1 cup unsweetened almond milk

-1 tsp coconut oil (melted)

-1/4 cup pure maple syrup

-3/4 cup pumpkin purée (not pie filling)

-1 cup dairy free chocolate chips (or regular chocolate chips)

-pinch of salt

-raw pumpkin seeds for topping

Pre heat oven to 350 degrees, and grease your muffin tin or line with paper.

In a large bowl combine the oat flour, baking soda, baking powder, cinnamon all spice, brown sugar, a pinch of salt, and mix thoroughly.

In a separate smaller bowl add in your almond milk, pumpkin purée, coconut oil, maple syrup and mix thoroughly.

Then add your wet into the dry ingredients and mix until all ingredients are fully combined. It should have a thicker consistency.

You can then add in your chocolate chips if you desire.

Scoop mixture into the muffin tins and top with raw pumpkin seeds.

Bake for a total of 20-25 minutes (depending on your oven) and rotate every 10 minutes for even cooking. They Should have a nice golden brown colour and a toothpick will come out clean when ready 🙂

This recipe makes 12 muffins.



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