Vegan Gluten-Free Pumpkin Muffins

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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.


Wet Ingredients

  • 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)*

Dry Ingredients

  • 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.


  1. Pre-head the oven to 350° F

  2. Coat muffin tins with non-stick spray

  3. Mix all the wet ingredients into a medium-large mixing bowl, set aside

  4. Mix all the dry ingredients into a large mixing bowl, except the chocolate chips

  5. Fold the wet mixture into the dry mixture until everything is just mixed

  6. Gently fold in the chocolate chips

  7. Scoop 1/4 cup of the completed mixture into 12 muffin tins

  8. Bake for 20-25 minutes, or until a toothpick comes out clean

  9. Let cool completely; store at room temperature for 2 days, fridge for 4 days, or in the freezer for up to 3 months

  10. Savor and enjoy!