Gluten/dairy-free chocolate chip pumpkin (& vegan) muffins

6 servings
15 min
25 min
Very Easy


Number of serving: 6
1 cup all purpose gluten-free flour

1 teaspoon. baking powder

1 teaspoon. baking soda

1 teaspoon. xanthan gum

1 teaspoon. cinnamon

1 16 ounces. can pumpkin puree

1 cup organic, turbinado sugar

1/2 cup canola oil

1/3 cup soymilk (or other substitute)

3/4 cup non-dairy chocolate chips

1/2 cup chopped walnuts


  • Preheat oven to 350 degrees F. Oil 12 muffin cups, or 6 large ones, or line with paper muffin cups.
  • Combine flour, xanthan gum, baking powder and soda, in a large bowl. Add pumpkin, sugar, soy milk, and stir.
  • Gently fold in the chocolate chips and walnuts, Spoon into the muffin cups, to about 3/4 full.
  • Bake 25 minutes, or until a toothpick inserted into the middle draws out clean.


Gluten/Dairy-Free Chocolate Chip Pumpkin (& Vegan) Muffins, photo 1
Gluten/Dairy-Free Chocolate Chip Pumpkin (& Vegan) Muffins, photo 2


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