Last updated - ; Published - By Rhian Williams 12 Comments
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These Gluten-Free Vegan Chocolate Pumpkin Muffins are super rich and moist and taste like pumpkin brownies! They come together in one bowl and are refined sugar free too. They're perfect for Thanksgiving and Christmas!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Make sure to use a measuring jugto measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Bake for20 minutes.
How long do these keep for?
Though these muffins do taste best when fresh, they keep well covered in the fridge for up to a few days.If you have just taken them out of the fridge, I'd recommend warming them up in an oven toaster if you have one.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc.
- You can replace the ground almondswithground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
- You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
- You can use either shop-bought pumpkin purée or make our own.
- Thepumpkin puréecan be replaced with sweet potato or butternut squash purée.
- You canomit the chocolate chips.
- For arefined sugar freeversion: userefined sugar free chocolate chips.
- You can add pumpkin pie spice or cinnamon, nutmeg and cloves.
- If you don't like chocolate, make my plain Gluten-Free Vegan Pumpkin Muffins instead!
- Want to make a loaf instead? Use my Gluten-Free Vegan Chocolate Pumpkin Bread recipe!
More gluten-free vegan muffin recipes
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Apple Muffins
- Blueberry Muffins
- Chocolate Banana Muffins
- Banana Muffins
- Orange Muffins
- Lemon Muffins
- Chocolate Zucchini Muffins
- Gingerbread Muffins
- Orange Poppy Seed Muffins
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Chocolate Pumpkin Muffins
These Gluten-Free Vegan Chocolate Pumpkin Muffins are super rich and moist and taste like pumpkin brownies!
4.78 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate pumpkin muffins, gluten-free pumpkin muffins, vegan pumpkin muffins
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 muffins
Calories: 246kcal
Author: Rhian Williams
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 225 g (1 cup) pumpkin purée (half of a 450 g/15 oz tin)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
- Pinch salt
- 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
- 50 g (⅓ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the pumpkin purée, maple syrup, vinegar, salt, milk and ground almonds to the same bowl.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a splash more milk if it’s looking too dry.
Add the chocolate chips and fold in gently.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.
**You can alternatively usealmond flour.
***Use refined sugar free chocolate chips for a refined sugar free version.
- You can add pumpkin pie spice or cinnamon, nutmeg and cloves.
- If you don’t like chocolate, make my plain Gluten-Free Vegan Pumpkin Muffins instead!
- Want to make a loaf instead? Use my Gluten-Free Vegan Chocolate Pumpkin Bread recipe!
Nutrition Facts
Gluten-Free Vegan Chocolate Pumpkin Muffins
Amount Per Serving
Calories 246Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 1mg0%
Sodium 51mg2%
Potassium 308mg9%
Carbohydrates 31g10%
Fiber 5g20%
Sugar 15g17%
Protein 5g10%
Vitamin A 2918IU58%
Vitamin C 1mg1%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Emily
Delicious and moist! One of our all time favorite muffin recipes. Thank you!Reply
Rhian Williams
Thank you so much, so happy to hear that!
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