One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (GF, Vegan, Dairy Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup 100% pure pumpkin puree, Pure

• Refrigerated

  • 1 Flax egg

• Condiments

  • 3/8 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Chocolate chips, vegan
  • 3/8 cup Coconut sugar
  • 2 cups Gluten free oat flour
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 1 cup 100% pure pumpkin puree (not pumpkin pie mix)*
• ¼ cup melted coconut oil
• ¼ cup + 2 tablespoons pure maple syrup
• ¼ cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
• 1 teaspoon pure vanilla extract
• 2 cups gluten free oat flour
• ½ cup almond meal
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¾ cup vegan chocolate chips
• Optional topping: 2 tablespoons assorted vegan chocolate chips (mini and regular)

Directions

• Preheat oven to 350°F. Place cupcake liners in a standard 12-muffin pan. Set aside.
• Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
• Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, pumpkin pie spice and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
• Pour batter evenly into the prepared muffin pan. Optionally, sprinkle with 2 tablespoons chocolate chips. Bake for 20-25 minutes.
• Transfer to a cooling rack, and allow to cool for 1 hour or until completely cool. Enjoy! Storing notes below.