Gluten Free Vegan Pumpkin Muffins
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!
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!
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