Gluten-free Vegan Pumpkin Chocolate Chip Muffins!

These muffins are amazing, and you won't even be able to tell they're gluten-free! No graininess or crumbliness with these like you sometimes get with gluten-free baked goods. They are moist and delicious!

Ingredients:

• 1/2 cup coconut oil or Earth Balance
• 1/2 cup coconut sugar (or sweetener of your choice)
• 2 flax eggs (1 tbsp flaxmeal + 3 tbsp water each)
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 2 cups gluten-free flour (i used Bob's Red Mill)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon of pumpkin pie spice (can sub just cinnamon)
• 1/2 cup vegan buttermilk*
• 1/2 cup chocolate chips (i use Enjoy Life brand!)

*Note to make your own vegan buttermilk, mix 1/2 cup of almond milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.



Preheat the oven to 350°F.

In a mixer, beat coconut oil, sugar until smooth.
Add in flax eggs, vanilla extract, and pumpkin, then buttermilk slowly.
In a separate bowl mix dry ingredients: the flour, baking soda, salt and spices.
Add dry ingredients to wet ingredients slowly, mixing well.

Pour into muffin tin. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. (Makes 16 muffins).