These Gluten-Free Vegan Chocolate Pumpkin Muffins are super rich and moist and taste like pumpkin brownies! They come together in one bowl and are refined sugar free too. They're perfect for Thanksgiving and Christmas!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Bake for 20 minutes.
How long do these keep for?
Though these muffins do taste best when fresh, they keep well covered in the fridge for up to a few days. If you have just taken them out of the fridge, I'd recommend warming them up in an oven toaster if you have one.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
- You can use either shop-bought pumpkin purée or make our own.
- The pumpkin purée can be replaced with sweet potato or butternut squash purée.
- You can omit the chocolate chips.
- For a refined sugar free version: use refined sugar free chocolate chips.
- You can add pumpkin pie spice or cinnamon, nutmeg and cloves.
- If you don't like chocolate, make my plain Gluten-Free Vegan Pumpkin Muffins instead!
- Want to make a loaf instead? Use my Gluten-Free Vegan Chocolate Pumpkin Bread recipe!
More gluten-free vegan muffin recipes
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Apple Muffins
- Blueberry Muffins
- Chocolate Banana Muffins
- Banana Muffins
- Orange Muffins
- Lemon Muffins
- Chocolate Zucchini Muffins
- Gingerbread Muffins
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Pumpkin Muffins
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 225 g (1 cup) pumpkin purée (half of a 450 g/15 oz tin)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
- Pinch salt
- 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
- 50 g (⅓ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the pumpkin purée, maple syrup, vinegar, salt, milk and ground almonds to the same bowl.
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
- Mix well, adding a splash more milk if it’s looking too dry.
- Add the chocolate chips and fold in gently.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.
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