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Pumpkin Chocolate Chip Muffins

Vegan pumpkin muffins - breakfast or dessert!


Step 1

Start by preheating your oven to 350°F and lining a muffin pan with liners.

Step 2

In a large bowl, mix together the almond milk, vegetable oil, pumpkin puree and vanilla extract until smooth. In a different bowl, sift together the flour, sugar, baking powder, baking soda and pumpkin pie spice. Mix to combine and add in the chocolate chips.

Step 3

Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined, but don't over work it!

Step 4

Spoon the batter into the muffin pan and bake for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Pumpkin Chocolate Chip Muffins

Servings: 12



Products Used in this Recipe

GF All Purpose Baking Flour

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Brown Sugar

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Ratings & Comments (13)

5 Stars  62%  8
4 Stars 38%  5
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


13 Reviews

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Jaclyn October 12, 2012
I was running low on almond milk and only had about 1/4c instead of 1/2, and the consistency of these muffins still came out wonderful! I made mini muffins instead so they're easier for transport & for a quick snack!
Rachel October 12, 2012
I just made these and they are heavenly! Very moist, well spiced, perfect amount of sweetness. My only recommendation is to increase the baking time to 25 minutes. Enjoy!
Susan October 30, 2012
I made the recipe, added some bananas and made waffles! Awesome with maple syrup drizzled over them. Just be sure to spray/oil your waffle iron in between batches..these do stick a bit.
Donna October 31, 2012
I made my first pumpkin puree...easy peasy. I added 1/2 cup chopped walnuts and a few tablespoons of ground flax to the dry mix...yummy and healthy. Thanks for the recipe.
Trish October 1, 2013
These turned out great. My kids asked for seconds and said they tasted like "normal" muffins.
Jenn October 29, 2013
Do you need to add Xanthan gum to this recipe?
Bob's Red Mill October 29, 2013
Some gluten free recipes do not require Xanthan Gum. If you feel more comfortable, you may add 3/4 teaspoon of Xanthan Gum per cup of flour.
Faith January 20, 2014
My kids love these! I make them a little healthier by using 1/2 cup sucanat in place of the 3/4 cup brown sugar, and I reduce the chocolate chips to 1/4 cup. They are still plenty sweet. I also use coconut oil in place of the vegetable oil or sometimes extra pumpkin purée.
Nicole October 6, 2014
I love these muffins; they are a good consistency, and my husband who is a self-proclaimed pumpkin hater ate 4.
My concern is that the instructions leaves out the Pumpkin Spice, and thus I forgot to add it. I think they will be even better next time when I remember to add it.
Bob's Red Mill October 6, 2014
I apologize for the missing ingredients in the directions. This will be corrected.
R&R October 20, 2014
I made these delicious muffins with Bob's Red Mill GF Pancake mix, 1 tbsp Chia seed, almond/coconut unsweetened milk, cranberries, walnuts and replaced brown sugar with agave:)
R&R October 20, 2014
Bob's Red mill makes wonderful products, we have 3 sons with many food allergies, I can find products that suit all 3, mainly gluten, wheat and rice free which the GF pancake mix and GF all purpose flour our free of these 3 ingredients. Thank you, Bob's Red Mill
Jen March 14, 2015
These are tasty! Gave it 4 stars because the salt listed in the ingredients is not used in the instructions. Also - the cook time is much longer than listed - we average about 28 minutes instead of 20.

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