Gluten Free Vegan Pumpkin Muffins

 In Articles, Dairy Free, Egg Free, Gluten Free, Recipe, Vegan

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!
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
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