Take a bite out of fall with these gluten-free and vegan Pumpkin Chocolate Chip Muffins! Made without any butter, oil or refined sugar, these muffins are a healthy snack.
New day. New week. New recipe.
Well, kind of 😉
** How’d everyone’s weekend go? In regards to my last post and addressing the insane wildfires in Cali, I am not in danger of the fires as I live an hour away, however my grandmother is very close to them so Ninja and I have been on high alert. So far she has been ok, however she lives alone and we are the closest family to her and we are still an hour away, so it’s a bit nerve-wrecking to see the fires continue their advancement on neighbhorhoods and towns. Please keep the fire crews, locals and my grandmother in your thoughts and prayers!**
As I mentioned last week, these Pumpkin Chocolate Chip Muffins are actually an old recipe that I’ve tweaked just a bit. The old version wasn’t vegan and while they were plenty delicious, I love tinkering in the kitchen so I enjoyed experimenting with this recipe. They are also super freaking delicious and I enjoyed having them at my fingertips – even though they didn’t last very long!
Side note – what it is about dark chocolate and pumpkin that is so gosh darn magical?
I’ve been experimenting with a dark chocolate pumpkin hot cocoa [spoiler alert] and y’all, the flavors are intense – in the best way! Would you laugh at me if I told you that I sipped on one of them while also nibbling away on one of these Pumpkin Chocolate Chip Muffins? Because I did – and each sip and nibble was glorious.
Also, this is the first time in years that I’ve actually baked muffins using paper liners. I remember now why I don’t use those things anymore! I basically only use them for things like my pumpkin chocolate chip cookie dough cups as the no-bake recipes don’t stick to paper like baked goods do. I mean, who the heck wants to eat half of their muffin off the wrapper? Not this girl!
Yet another tangent – I am 100% positive that my hair is going to be shifting into less red and more orange with the amount of pumpkin I’ve been eating this month. Y’all I tried really hard to fight it, and I put up a good fight for the most part, but I just can’t turn down all the pumpkin things anymore. Candles, coffees, baked goods, decor – I’m in full pumpkin obsessed mode!
But I’m still trying really hard not to throw allthepumpkin at you at once. Are there any particular Fall flavors that you guys would like to see on the blog? Until then here – have some pumpkin! 😉
- 1½ cups gluten-free oat flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 medium ripe banana, mashed
- 1 cup canned pumpkin
- ⅓ cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips, dairy-free
- Preheat oven to 350 degrees. Line a muffin tin with liners.
- In a large bowl, mix together the banana, pumpkin, almond milk, maple syrup and vanilla extract until smooth.
- In another bowl, whisk the oat flour, baking soda, sea salt, pumpkin pie spice and cinnamon together. Add to the wet ingredients and mix until no lumps remain. Gently stir in the chocolate chips until just incorporated.
- Fill each muffin tin ¾ way full. Sprinkle with extra chocolate chips, if desired. Bake muffins for 20 minutes or until toothpick comes out clean.
Other than pumpkin, what are your favorite Fall flavors?