Quick, EASY, perfectly spiced vegan gluten-free pumpkin muffins are ideal to make any time of year, not just the fall! They’re filled with flavor, plus, they’re egg-free + dairy-free.
– unsweetened pumpkin puree
– coconut sugar
– coconut oil
– vanilla
– chocolate chips (raisins, nuts, or seeds can be used instead, see full recipe for info)
– Mix the pumpkin puree, coconut sugar, coconut oil, vanilla, and flax eggs together.
– Slowly add the dry mixture to the wet mixture and stir until combined.
– Fold in chocolate chips.
– Divide batter into the 12 muffin cups.
– Bake.
– Allow muffins to cool in the muffin pan for a few minutes before removing them.