Pumpkin Chocolate Chip Mini Muffins (GF & V)

I have a major sweet tooth so it’s awesome to know I can still enjoy a daily sweet treat that is both vegan and gluten-free.

I love this simple recipe and recommend making mini muffins for portion control. They are half the size of a regular muffin so you will satisfy your craving with half the calories. You can have one muffin for breakfast with your tea or coffee or as a dessert.
Plus, kids love them!

Here’s the yummy recipe!

Makes about 2 dozen mini muffins

Wet Mix Ingredients:

1 1/2 cup canned pumpkin

1/2 cup maple syrup (or agave)

1/2 cup applesauce

1/4 cup melted coconut oil or other oil

1/4 cup coconut sugar (or other granulated sugar)

1/4 cup chia meal

1 teaspoon cinnamon

1 teaspoon apple cider vinegar

Dry Mix:

1 1/2 cup gluten free oat flour (make you own by whirring rolled oats in a spice/coffee grinder)

1/2 cup sorghum flour (millet or brown rice would work too)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup rice milk chocolate chips or other dairy-free chocolate chips


  1. Preheat oven to 350 degrees, use muffin tray liners or non-sticking spray on the muffin pan
  2. Mix the wet mix ingredients together in your Vitamix or other blender
  3. Place the dry mix ingredients, in order, on top of the wet mix.  Gently whisk the dry ingredients a bit and then stir vigorously to blend well.
  4. Pour into your muffin tins.
  5. Bake for 18-22 minutes or until you can poke the muffin with a toothpick and have it come out clean.


Brenda 🙂

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