Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Description

When you can't decide between pumpkin and chocolate, go for both!  These vegan and gluten-free pumpkin chocolate swirl muffins are so festive and beyond delicious!  Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free. I provide a nut-free option as well.

Ingredients

Units Scale

Dry Ingredients

  • 1 3/4 cups old fashioned rolled oats (gluten-free if desired)
  • 1/4 cup blanched super fine almond flour (or substitute 1/4 cup oats if nut-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine salt

Wet Ingredients

For the Chocolate Swirl

  • 2 tablespoons unsweetened cocoa powder or cacao powder

Garnish

  • mini vegan dark chocolate chips (optional)

Instructions

  1. Preheat oven to 425 degrees and line a muffin tin with muffin cups.  These are the muffin cups I used.
  2. Add the oats to a completely dry high-speed blender and process into a fine oat flour.  Be sure no chunks remain and the entire oat flour mixture is uniform.  Transfer the oat flour to a large mixing bowl.
  3. Add the dry ingredients to the mixing bowl (almond flour, baking soda, baking powder, spices and salt).  Whisk thoroughly to combine.  Set aside.
  4. Add all the wet ingredients to a cleaned out blender (homemade pumpkin puree, maple syrup, coconut oil and vanilla) and blend until well combined.  Pour into the mixing bowl with the dry ingredients and use a hand mixer to combine well.
  5. Divide batter equally into two bowls. Into one bowl add the cocoa powder (or cacao powder).  Use a hand mixer to combine well.
  6. Scoop a bit of each batter into each muffin cup until each cup is full. I like to alternate between the two batters.  Use a knife to gently swirl together the chocolate and pumpkin.  Sprinkle the top of the muffins with chocolate chips if using.
  7. Place the filled muffin tin in the oven on the middle rack and bake for 10 minutes.  Without opening the oven door, lower the oven temperature to 375 degrees and bake another 10 minutes.  Remove the muffin tin from the oven and allow to cool for 10-15 minutes before transferring the muffins to a cooling rack.  Transfer to a cooling rack for another 10 minutes then enjoy.  Decorate with Halloween picks if desired.  Store leftovers in an airtight container in your refrigerator for up to five days.

Notes

Please note: I have only tested this recipe with my homemade pumpkin puree.  I have not used canned pumpkin which to me has a stronger pumpkin flavor and is slightly bitter.  Homemade pumpkin puree is thicker, creamier and a bit sweeter than canned.  If you use canned pumpkin results may vary in both flavor and texture.

Most chocolate chip brands contain refined sugars.  If you add a couple chocolate chips as a topping just know that the recipe will technically not be refined sugar-free anymore.  Hu Kitchen makes refined sugar-free chocolate gems that could be used.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast or Snack
  • Method: Oven-Baked
  • Cuisine: American

Find it online: https://www.eatingbyelaine.com/vegan-and-gluten-free-pumpkin-chocolate-swirl-muffins/