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Home » Recipes » Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins

Vegan pumpkin muffins - breakfast or dessert!

Directions

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

Rating

*****

Products Used in this Recipe

Mixes
GF All Purpose Baking Flour

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Baking Aids
Brown Sugar

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Ratings & Comments (12)

5 Stars  67%  8
4 Stars 33%  4
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

12 Reviews

Write A Review »

****
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

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