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    Home » Breakfasts

    Vegan and Gluten Free Chocolate Chip Pumpkin Muffins

    Published: Oct 13, 2020 · Modified: Jul 12, 2024 by Tori Vasko, RD · This post contains paid links · 7 Comments

    Jump to Recipe - Print Recipe

    These pumpkin muffins are oh-so-soft and full of fall flavor. They pair well with your morning coffee, or alone as a sweet treat. I chose to add chocolate chips to mine, but feel free to mix it up and try mixing in some pecans, walnuts, or whatever else your little pumpkin-loving heart desires. 

    several pumpkin muffins from above

    YOU'LL LOVE THESE MUFFINS

    • They're so soft. The oat flour keeps them so soft and moist, you won't miss gluten one bit.
    • They're the perfect fall treat. Pumpkin, cinnamon, brown sugar, and good ol’ pumpkin spice means these babies are full of fall flavor.
    • They are super easy. I throw these together so often on random weeknights, I’m surprised I’m not turning orange (at least not yet). 
    Plate of pumpkin muffins, one has a bite missing

    INSTRUCTIONS:

    First, make your flax “eggs” by combining your flax and cold water. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. If you are using premade oat flour, go ahead and just measure out your oat flour. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.

    spoonful of oat flour with some loose rolled oats across the counter

    In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk.

    Bowl of wet ingredients with spoon for mixing

    Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well.

    Gooey flax "eggs" flowing from a spoon

    Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet.

    Bowl of wet ingredients with dry ingredients added, but not yet mixed

    Once combined, go ahead and add your mix-ins (I opted for dark chocolate chips).

    Bowl of muffin batter with chocolate chips added, though not yet mixed in

    Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. Each cup should fill up at least ¾ full. Top muffins with extra chocolate chips and bake for 16-20 minutes. Then, enjoy!

    muffin pan, bowl of batter, and spoon for scooping batter into muffin pan

    TIPS:

    • Make sure you are using canned plain pumpkin and not pumpkin pie filling! Pumpkin pie filling already has extra sugar and spices. If this is all you have on hand, consider adding a bit more pumpkin filling than called for and cutting back on the sugar in this recipe. If you try this, let me know how it goes! 
    • I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. It’s really a personal preference! 
    • If you haven’t made oat flour before, it is very quick and easy. Using a high powered blender, simply blend traditional rolled oats on high. I like to intermittently stop blending and give a good shake to the blender jar before blending for another 20-30 seconds. Oftentimes, I will pour a whole container of rolled oats into the blender, blend them into flour, and pour them back into the same container for storage until I plan to use them again. 
    • I love to use a good quality cinnamon for baking. If you love a strong cinnamon flavor, consider saigon cinnamon. If you would prefer more of a health benefit with mild cinnamon flavor, try ceylon cinnamon. 
    • Don’t forget that if you are wanting to make these fully vegan, you will need vegan chocolate chips. Enjoy Life brand has great vegan chocolate chips!  Likewise, if you need zero gluten contamination, you will need to use oats labeled as gluten free. Bob’s Red Mill is one brand I know that carries gluten-free oats. 
    several muffins lines up in a diagonal pattern

    OTHER GREAT FALL RECIPES:

    Spiced Chickpea Grain Bowls

    Easy Brown "Butter" and Sage Pumpkin Soup

    Vegan Gluten-Free Pumpkin Oatmeal Cookies

    Recipe

    several pumpkin muffins from above

    Vegan and Gluten Free Chocolate Chip Pumpkin Muffins

    Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Servings: 12 muffins
    Calories: 212kcal
    Author: Tori Vasko, RD
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon ground flaxseed
    • 6 tablespoon cold water
    • 3 cups rolled oats (or: 2 ¼ cups oat flour)
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • ¾ cup pureed pumpkin
    • ¾ cup unsweetened soy milk (or other milk of choice)
    • 1 cup light brown sugar
    • ¼ cup vegetable oil
    • ½ cup chocolate chips (plus extra for topping)

    Equipment

    Blender
    Mixing Bowls
    Muffin Pan

    Instructions

    • Preheat the oven to 350 degrees and line or grease muffin pan.
    • In a small bowl, combine ground flaxseed and cold water. Thoroughly mix and set aside to thicken.
    • Using a high powered blender, blend the oats on high until they resemble a fine flour. Alternatively, use 2 ¼ cups premade oat flour.
    • In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice.
    • In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture.
    • Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Fold in chocolate chips.
    • Scoop muffin batter into muffin pan, distributing evenly. Each muffin compartment should be ~¾ of the way full.
    • Bake for 16-20 minutes. Muffins should be springy when pressed on tops.
    • Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. They can also be kept in the freezer for up to two months.

    Notes

    • Store leftover ground flaxseed in the freezer to keep it from going bad.
    • Feel free to mix it up with your add-ins! 
    • If you choose to use a liquid sweetener such as agave or maple syrup, consider decreasing to ¾ of a cup since liquid sweeteners tend to taste sweeter. 

    Nutrition

    Serving: 1muffin | Calories: 212kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 112mg | Potassium: 205mg | Fiber: 3g | Sugar: 16g | Calcium: 69mg | Iron: 2mg
    Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!

    This recipe was inspired by I heart vegetables' vegan pumpkin chocolate chip cookies

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    Reader Interactions

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Eric

      October 13, 2020 at 11:05 pm

      5 stars

      5 stars

      5 stars
      Great for breakfast!

      Reply
    2. Susette

      October 27, 2020 at 11:18 am

      Great taste and texture. EVERYONE who tried them gave them a thumbs up with a happy, delicious grin. Making another batch right now to enjoy and share!

      Reply
      • Tori

        October 27, 2020 at 2:31 pm

        Thanks so much for trying! So glad they were a hit!

        Reply
    3. Georgio Armani

      October 30, 2020 at 2:50 pm

      5 stars
      i like em a lot!

      Reply
      • Tori

        October 30, 2020 at 3:00 pm

        Thanks, glad you liked them!

        Reply
    4. Debbie

      November 18, 2020 at 3:54 pm

      5 stars

      Loved this recipe and the ease of following the directions with a visual as well as being able to easily print the recipe to include in my collection. The flavor and texture were very pleasing and they are also visually appealing! Thank you!

      Reply
      • Tori

        November 18, 2020 at 3:59 pm

        Yay, I am so glad you loved it! Thanks for such a glowing review!!

        Reply

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    Tori, smiling and holding a mug of coffee

    Hi, I'm Tori! I'm a Registered Dietitian with a passion for sharing plant-based recipes. I love getting creative with cooking, dancing in the kitchen, and a good cup of coffee.

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