Muffin of the Week: Pumpkin Chocolate Chip - Gluten Free + Vegan

Hi there friends!

Monday has struck yet again, and for most everyone, it is the first day of school!  The beginning of the school year was always an exciting time for me...but I would find myself pretending it was Fall to set the mood for studying.  That is why I wanted this week's muffin to give me all of the Autumn feels; because it is August, one billion degrees outside, and that is the only way I am going to get it.  You feel me?

Pumpkin Spice Chocolate Chip Muffins

Gluten Free, Soy Free, Vegan
Prep time: 10 Minutes
Total time: 30 Minutes
Makes: 12 Muffins

Dry Ingredients:
1 1/2 cups King Arthur All Purpose Gluten Free Flour
4 tsp pumpkin spice (or 3 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar

Wet Ingredients:
2 Tbs. melted coconut oil
1 tsp. vanilla
1/2 cup almond milk or water
1 cup pumpkin puree

Add-In Ingredients:
1 cup vegan dark chocolate chips


  1. Preheat oven to 400 degrees. Spray muffin pans and set aside.
  2. In a large bowl, whisk together dry ingredients: flour, spices, baking powder, baking soda, salt
    & sugar.
  3. Stir in oil, pumpkin, & vanilla extract.
  4. Optional, but highly recommended:  Add in chocolate chips.
  5. Fill muffin cups up evenly with a spoon.  Then, wetting the spoon, smooth out top of the muffins before baking.
  6. Bake for  18 -20 minutes. Transfer to a wire rack. Serve immediately or store in airtight container.

Baking these guarantee your house smelling like a hug from the coming season and a blessing to your soul!  Have fun baking, friends!  

Happy pilgrimming!



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