PLANT-BASED CHOCOLATE CHIP PUMPKIN MUFFINS (gf, df, refined sugar-free, egg-free)
on Oct 06, 2023, Updated Sep 08, 2025
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PLANT-BASED CHOCOLATE CHIP PUMPKIN MUFFINS
Gluten-free, dairy-free, refined sugar-free, and egg-free! These easy one-bowl muffins are the perfect way to to kickoff the fall season!
Ingredients
- 1 15 oz can pumpkin puree
- 1/3 cup olive oil or coconut oil
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 3 flax eggs or regular eggs if not plant-based
- 2 tsp vanilla
- 3 cups gluten-free flour blend I used @bobsredmill
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips plus more for topping your muffins
Pumpkin Caramel:
- 1 cup coconut sugar
- 1 can full-fat coconut milk
- ½ teaspoon salt
- 2 teaspoons vanilla
- 3 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350
- Line a muffin tin with muffin liners or spray with nonstick cooking spray
- Whisk together your pumpkin puree, oil, maple syrup, coconut sugar, and vanilla until combined
- Add your remaining ingredients except your chocolate chips and mix until smooth
- Fold in your chocolate chips
- Add your mix to your prepared muffin tin (recipe makes about 10 muffins)
- Bake for 22-25 minutes
- Meanwhile, make the pumpkin caramel. Bring your coconut sugar and milk to a boil in a small sauce pot and then reduce to a simmer.
- Simmer for 30 minutes, stirring occasionally for the first 25 and frequently for the last 5, until the mixture becomes a deep amber color and coats the back of a spoon. Remove from heat and stir in your remaining ingredients.
- Remove the muffins from the oven and to cool for about an hour, then top with the pumpkin caramel and a sprinkle of flaky salt and enjoy!
Notes
Paleo flour is a mix of almond flour, coconut flour, arrowroot starch, and tapioca starch. You can use a different gluten-free flower blend or all-purpose flour in place of paleo flour; however, you cannot simply sub in almond or coconut flour.
Like this? Leave a comment below!
These are sooo delicious! 5
I couldn’t find the ingredients for the drizzle pictured. Anyone know where to find it?
These may be the best pumpkin muffins I’ve ever had!
We have nut allergies in my house. Do you recommend a different flour that is still gluten free? We also have gluten allergies as well.
I made these with Bob’s red mill gluten-free flour instead of the Paleo flour and they turned out incredibly dry. So, word the wise, don’t change up the flour otherwise you’ll end up with small scones. Still good, just something for future bakers to know. 🙂
Hello. These look delicious. Where can I find the recipe for your pumpkin caramel?
Do you have a recipe for the pumpkin caramel? I see that there is an asterisk next to the word, but I can’t find the asterisk in regards of the pumpkin caramel?
We’ve made these yummy muffins 4x over the last month. So scrumptious and we love sharing with our neighbors. Keep ’em coming!
Aw I love this so much!! So happy to hear you’re enjoying the recipe. Thank you for sharing!
Could I use this mix for a loaf of pumpkin bread?
Hey beautiful, these are gorgeous! Pumpkin caramel recipe…?