There is something so warm and cozy about pumpkin in the fall. Its sweet aroma gets me so excited about the holidays and spending time with family. Pumpkin is a nutrition powerhouse, packed with vitamin A, vitamin C, and fiber. Whether it is for a breakfast on the go, or an afternoon snack, these vegan gluten-free pumpkin muffins are a fall treat you do not want to miss. They are super moist, satisfying, and simple to make.
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup unsweetened applesauce
1/2 cup maple syrup (can sub honey, but will no longer be vegan)
1 ripe banana
1/2 cup milk of choice (I used oat milk)
2 chia eggs (can sub for 2 regular eggs, but will no longer be vegan)*
1.5 cups gluten-free flour (I used Bob's Red Mill 1 to 1 baking flour)
1 tsp pumpkin spice
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup favorite vegan chocolate chips (I used Enjoy Life)
*2 Chia Seed "Eggs"
Combine 2 Tbsp chia seeds and 6 Tbsp water. Whisk together and let sit for about 5-10 minutes, until a gel forms.
Pre-head the oven to 350° F
Coat muffin tins with non-stick spray
Mix all the wet ingredients into a medium-large mixing bowl, set aside
Mix all the dry ingredients into a large mixing bowl, except the chocolate chips
Fold the wet mixture into the dry mixture until everything is just mixed
Gently fold in the chocolate chips
Scoop 1/4 cup of the completed mixture into 12 muffin tins
Bake for 20-25 minutes, or until a toothpick comes out clean
Let cool completely; store at room temperature for 2 days, fridge for 4 days, or in the freezer for up to 3 months
Savor and enjoy!