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Gluten Free Vegan Pumpkin Muffins

These muffins are made from buckwheat and coconut flour. They're easy to make and make a perfect fall treat!
Print Recipe
Course Baking
Servings 9

Ingredients
  

  • 1 cup pumpkin puree
  • 2/3 cup milk alternative of choice we like hemp milk the best!
  • 1 TBS apple cider vinegar
  • 1/2 cup buckwheat flour
  • 1/4 cup coconut flour
  • 1/3 cup coconut sugar
  • 1 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/2 cup dairy free chocolate chips can substitute carob chips

Instructions
 

  • Preheat oven to 350
  • Combine pumpkin puree, milk and apple cider vinegar using a hand mixer or stand mixer
  • Add in the buckwheat and coconut flours, coconut sugar, baking soda, baking powder, and pumpkin spice. Mix thoroughly
  • Fold in chocolate chips
  • Grease a muffin tin using coconut oil, or baking oil of choice
  • Fill each muffin cup close to the top and sprinkle extra chocolate chips on top
  • Bake for 20-23 minutes, or until a toothpick comes out clean after being inserted in the center of the muffin
  • Let cool for 10 minutes. Enjoy!
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free