Gluten-free, vegan pumpkin chocolate chip muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten-free, vegan pumpkin chocolate chip muffins calories by ingredient
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 chips
Optional
Add cinnamon sugar mix across the top
Directions
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.