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Pumpkin Chocolate Chip Muffins (gf/vegan)

These muffins are SO delicious and you only need 3 ingredients to make them! I'm all about finding quick, healthy ways to bake and these muffins are just that for Fall.

I n g r e d i e n t s

*makes ~6 muffins

1 cup rolled oats

1 1/2 cups pumpkin puree

1 tbsp baking powder

Optional Ingredients (but recommended)

2-3 tbsp maple syrup (to taste)

1/2 tsp pumpkin pie spice

1 tsp vanilla extract

Splash of cashew mylk

dark chocolate chips (dairy free)


Add muffin liners to muffin tin or spray with coconut oil or avocado oil.

Preheat oven to 350 degrees Fahrenheit .

Combine all ingredients, excluding chocolate chips, in a blender and blend until dough is formed.

If you want chocolate chips in the middle of each muffin as well as on top I recommend filling each muffin cup half way, then add a few chocolate chips, then fill the remainder of the muffin cup and add more chocolate chips on top.

Bake for 15 minutes until toothpick comes out clean.

Store in fridge in sealed container for 7-10 days.

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