• Caroline Healy

Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting

Happy Hallo-week and Happy Pumpkin season! These chocolate chip pumpkin muffins are one of my fave Fall recipes I’ve made so far, and they also happen to be gluten free, refined sugar free, AND vegan. They are decadent and so delicious (especially with the cream cheese frosting)! Best of all, they come together in one bowl. Details below!



Wet ingredients

  • 1 cup 100% pumpkin puree

  • ¼ cup melted coconut oil

  • ¼ cup + 2 tablespoons pure maple syrup

  • ¼ cup coconut sugar

  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, let sit for 10-15 mins)

  • 1 teaspoon pure vanilla extract

Dry ingredients

  • 1 ¾ cups gluten-free oat flour – (to make your own, blend 2 cups of oats in a high powered blender or food processor into a fine flour)

  • ¼ cup all-purpose GF flour

  • ½ cup almond flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 2-3 teaspoons pumpkin pie spice

  • ¼ teaspoon salt

Add-in Ingredients

  • ¾ cup vegan chocolate chips (I used Hu Kitchen gems to keep it refined sugar free)

Cream cheese icing

  • 8 oz dairy free cream cheese (I used Kite Hill)

  • 1/4 cup plain dairy free yogurt (I used Kite Hill)

  • 2-3 tablespoons pure maple syrup

Enjoy!


** Inspired by Beaming Baker

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