Gluten Free Pumpkin Muffins
Gluten free pumpkin muffins recipe made with oat flour and coconut flour.
Servings: 12
Ingredients
- 1 1/2 cups gluten free oat flour
- 1/2 cup coconut flour
- 1 cup canned pumpkin puree
- 1/2 cup dairy free milk
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips or chunks plus more for topping
Instructions
- Add the oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice to a bowl. Whisk to combine
- In another bowl, whisk together the pumpkin, milk, vanilla, eggs, and maple syrup until combined
- Add the dry ingredients to the wet, and use a rubber spatula to stir until just combined (do not over mix)
- Fold in the chocolate chunks
- Line a muffin tin with parchment paper muffin liners (these will allow the muffins not to stick) **see notes
- Distribute the batter evenly into the muffin tins
- Sprinkle the tops with additional chocolate chunks
- Bake the muffins at 425 degrees for 14 - 17 minutes, until a toothpick inserted comes out clean
Notes
- I use parchment paper liners so that my muffins never stick. If you do not use these, your muffins may stick, so you might want to use nonstick spray in your liners.
- These muffins are not overly sweet. Use semi sweet chocolate chips or chunks in place of dark chocolate for a sweeter muffin
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 154mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3256IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg