Gluten-Free Vegan Pumpkin Chocolate Chip Muffins
Naturally sweetened pumpkin muffins made with oat flour and bound with a flax egg, delivering warm spice notes of cinnamon, ginger, nutmeg, and cloves. Studded with dairy-free chocolate chips and baked until tender. Vegan and gluten-free throughout.
Ingredients
- 2 TBSP flaxseed meal1 large egg1:1adds eggs
- 6 TBSP water1 large egg1:1adds eggsFull guide →
- 2 ½ cups oat flourall-purpose flour1:1adds glutenFull guide →
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- 1 ½ tsp cinnamon, ground
- ¼ tsp ginger, ground
- ⅛ tsp nutmeg, ground
- ⅛ tsp cloves, ground
- ½ tsp salt
- ⅝ cup coconut sugar
- 1 cup pumpkin puree
- ¼ cup applesauce
- 2 TBSP olive oil
- 2 TBSP apple cider vinegar
- ⅓ cup dairy-free chocolate chipssemi-sweet chocolate chips1:1
Instructions
- 1
Preheat oven to 350F and line a muffin tin with non-stick paper liners.
- 2
In a small bowl, combine flaxseed meal and water. Whisk with a fork and set aside for at least 5 minutes to thicken.
- 3
In a large bowl, combine oat flour, cream of tartar, baking soda, cinnamon, ginger, nutmeg, ground cloves, salt, and coconut sugar.
- 4
In a medium bowl, combine pumpkin puree, applesauce, olive oil, apple cider vinegar, and the flax egg.
- 5
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined without overmixing.
- 6
Gently fold chocolate chips into the batter.
- 7
Use a cookie scoop or spoon to evenly distribute batter into muffin cups.
- 8
Bake on the middle rack for 25 minutes.
- 9
Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
Tips
Do not overmix the batter to avoid tough, dense muffins.
Allow the flax egg to fully thicken for proper binding and structure.
Use a cookie scoop for even muffin sizes and consistent baking.
Good to Know
Airtight container at room temperature up to 3 days, or refrigerated up to 5 days.
Prepare dry ingredients the night before. Make flax egg and combine wet ingredients up to 2 hours ahead; combine and bake within 30 minutes of mixing.
Serve warm or at room temperature with dairy-free milk, coffee, or tea.
Common Mistakes
Do not skip the 5-minute resting period for the flax egg to avoid a crumbly, falling-apart muffin.
Do not overmix after adding wet to dry ingredients to avoid dense, tough muffins.
Do not use regular wheat flour without recipe modification to avoid texture issues.
Do not overbake to avoid dry muffins; 25 minutes should yield moist interiors.