Gluten-free, vegan pumpkin chocolate chip muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For cupcakes: 1/3 cup applesauce 1/2 cup sugar 1/4 cup nondairy milk (soy, almond, or rice) 1 teaspoon vanilla extract 1 1/2 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon (optional) 1 1/2 cup canned pumpkin 1/2 cup chocolate chipsOptionalAdd cinnamon sugar mix across the top
To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
Whisk together applesauce, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
Fill liners two-thirds full. Add cinnamon sugar mix if you would like. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LAS132.
Whisk together applesauce, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
Fill liners two-thirds full. Add cinnamon sugar mix if you would like. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LAS132.
Nutritional Info Amount Per Serving
- Calories: 103.2
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 103.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.3 g
- Protein: 1.9 g
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