Vegan Almond Flour Pumpkin Chocolate Chip Muffins

These Vegan Almond Flour Pumpkin Chocolate Chip Muffins are perfect for fall. This pumpkin muffin recipe is vegan, gluten free and dairy free. Loaded with chocolate chips and pumpkin spice flavors you are sure to love these pumpkin muffins. 

Ingredients

Not only are these muffins easy to make but they call for wholesome ingredients that are also pantry staples. That means you can make these delicious pumpkin muffins all fall long without a special trip to the grocery store. For this recipe you will need:

• almond flour- find in the baking aisle near the flour.
• coconut flour- find in the baking aisle near the flour. This type of flour is very absorbent so only use what is listed in the recipe. 
• coconut sugar- find in the baking aisle near the sugar.
• salt
• baking soda
• ground cinnamon 
• ground cloves
• ground nutmeg
• ground flaxseed
• water
• pumpkin- not pumpkin pie filling, just plain pumpkin puree.  
• vanilla extract
• dairy free chocolate chips– we use semi sweet chocolate chips or dark chocolate chips 
• pepitas or pumpkin seeds (optional) 

You will also need a muffin tin, muffin liners, a large bowl, a small bowl and spatula. I do like to use a large scoop to make my muffins but that is completely optional. See the recipe card at the bottom of this post for the full recipe including ingredient amounts and directions. 

How to Make

To start this recipe, preheat the oven to 350 degrees. Then, line your muffin pan with paper or silicone muffin liners. If you prefer no liners just spray with non-stick cooking spray. 

Next, prepare the flax eggs so they have time to sit. Combine the ground flax seed with the warm water and stir to combine. Let sit for 5 minutes for the flaxseed to absorb the water. 

Then, in a large mixing bowl, combine all of the dry ingredients: almond flour, coconut flour, coconut sugar, salt, baking soda, cinnamon, cloves and nutmeg. Also, you can substitute the cinnamon, cloves and nutmeg for pumpkin pie spice if you have that on hand. Stir the dry ingredients together. 

Next, add the wet ingredients: flax eggs, pumpkin and vanilla extract. Stir well to combine. Add the chocolate chips and give the batter another stir. It will be thick and that is okay! Divide the muffins mixture among the muffin cups and then sprinkle additional chocolate chips and pumpkin seeds if desired on the top of each muffin. 

Bake in preheated oven at 350 degrees for 18-20 minutes or until cooked through. A toothpick inserted into the middle of the muffin should come out clean. 

Let muffins cool at room temperature and then remove from the muffin pan. Store muffins either in an airtight container or wrapped in plastic wrap in the refrigerator. Muffins can be left at room temperature for 1-2 days but should be kept in the refrigerator to extend their shelf life. 

Frequently Asked Questions

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For more delicious vegan recipes try our Vegan Baked Spaghetti, Vegan Gluten-Free Chocolate Dipped Shortbread, 63 Best Vegan Air Fryer Recipes, Homemade Vegan Salted Hot Chocolate, Vegan Chocolate Truffles, 50+ Lazy Vegan Lunch Ideas and Vegan Gluten Free Oatmeal Cream Pies. If you like almond flour muffins be sure to try our Almond Flour Blackberry Muffins.