Gluten-Free Vegan Chocolate Chip Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, cake-like muffins loaded with chocolate chips and warm pumpkin spices. They freeze well, making them ideal for meal prep, and work equally well as a quick breakfast, snack, or dessert throughout the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup (120g) pumpkin purée
- ⅓ cup coconut sugar
- ¾ cup (6 oz) unsweetened almond milk (or other dairy-free milk)
- ¼ cup (64g) creamy almond butter (or other nut or seed butter)
- ¼ cup (50g) refined coconut oil (melted)
- ½ teaspoon vanilla extract
- 1 cup (120g) gluten-free oat flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons flax meal
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup dairy-free chocolate chips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 62mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 62MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.