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.