Muffins & Biscuits

Vegan Pumpkin Chocolate Chip Muffins [Gluten-Free, Refined Sugar-Free, Oil-Free]

Start your day with one of these Vegan Pumpkin Chocolate Chip Muffins, which are also gluten-free, refined sugar-free and oil-free.

Vegan Pumpkin Chocolate Chip Muffins

When a friend asked me to make a vegan version of my Pumpkin Cinnamon Muffins, but with chocolate, I was totally on board.

Vegan Pumpkin Chocolate Chip Muffins


I just had to figure out the right combination of ingredients since there would be no butter or eggs. And I even went one step further by deciding to also make them OIL-FREE. Oh, I just love a good challenge. Needless to say, we ate a lot of muffins in this house in the past few weeks. It’s hard work testing out all these baked goods. Luckily, they’re made with good-for-you ingredients, such as:

  • Unsweetened applesauce
  • Pumpkin
  • Whole-grain oat flour
  • Ground flaxseed
  • Coconut sugar
  • Maple syrup
  • Non-dairy milk
  • Refined sugar-free chocolate chips
  • Vanilla
  • Ceylon cinnamon

And of course, there are some standard baking musts…baking soda and salt. πŸ™‚

Vegan Pumpkin Chocolate Chip Muffins

What you need to know

One thing I want to point out is that because there is no oil, the muffins have a tendency to stick to the baking cups. Therefore, I recommend using liners made of parchment like these I found on Amazon.Β If you allow the muffins to fully cool before eating them, that can also help prevent them from sticking as much.

Vegan Pumpkin Chocolate Chip Muffins

Vegan Pumpkin Chocolate Chip Muffins

So gather your ingredients, your favorite muffin pan and your parchment baking cups, and bake up a batch of these GLUTEN-FREE, REFINED SUGAR-FREE, OIL-FREE, VEGAN Pumpkin Chocolate Chip Muffins. πŸ™‚

Vegan Pumpkin Chocolate Chip Muffins

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By Sherri Hall Serves: 12
Prep Time: 10 minutes Cooking Time: 20-22 minutes

Start your day with one of these Vegan Pumpkin Chocolate Chip Muffins, which are also gluten-free, refined sugar-free and oil-free.

Ingredients

  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
  • 3/4 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 2 tablespoons gluten-free, whole-grain oat flour
  • 1 teaspoon Ceylon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup plus 1 tablespoon refined sugar-free chocolate chips

Instructions

1

Use a fork to mix together flaxseed and water in a small bowl. Cover and set aside for 15 minutes.

2

Preheat oven to 350Β° F.

3

Line a muffin tin with 12 baking cups.

4

Whisk together flax eggs, pumpkin, applesauce, maple syrup, coconut sugar, non-dairy milk and vanilla in a large bowl.

5

In a separate bowl, mix gluten-free oat flour, cinnamon, baking soda and salt.

6

Stir dry ingredients into wet ingredients.

7

Fold in 3/4 cup chocolate chips.

8

Fill baking cups with batter until used up (I used a #20 disher).

9

Top muffins with remaining tablespoon chocolate chips (approximately 3-4 chips on each muffin)

10

Bake for 20-22 minutes until toothpick comes out clean.


PIN IT FOR LATER

vegan pumpkin chocolate chip muffins

So, tell me…

What’s your favorite kind of muffin?
Did you make these Vegan Pumpkin Chocolate Chip Muffins?
If so, please leave a comment below πŸ™‚ And, tag me on Instagram @sweet_enough_blog and use #sweetenoughblog. I’d ♥ to hear from you! πŸ™‚

Looking for more vegan pumpkin-y goodness? Check out my Pumpkin Chocolate Chip Cookie Dough Bites next. πŸ™‚

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Β©Sweet Enough. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

 

 

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2 Comments

  • Reply
    Healthy World Cuisine
    October 30, 2018 at 1:45 pm

    Seriously addicting. You know we would have to put these in the freezer to prevent ourselves from eating the whole batch!

    • Reply
      Sherri Hall
      October 31, 2018 at 10:51 am

      LOL! I hear that! Thanks so much! πŸ™‚

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