This Fall has been a weird one so far. It’s been switching back between hot and cold weather. It’s been foggy and damp. The weirdness has been leaving me feeling very confused. One thing I haven’t been confused about is that it’s pumpkin season. It’s officially a ways into October, my apartment is decorated for Halloween, and it’s time for all things Hocus Pocus. It’s absolutely time to fill my life with pumpkins.
Two weekends ago, I bought my first mini-pumpkins to decorate with. I have plans to carve pumpkins in a week or so, and got my husband excited about the promise of roasted pumpkin seeds in exchange for scooping the goop out of my pumpkins. All these festivities have got me craving pumpkin-flavored sweets.
I really wanted pumpkin doughnuts, but I still have yet to buy a doughnut pan. I do, however, have my trusty muffin pans and decided to break those out to make one of my favorite Fall treats- pumpkin muffins. It’s been a WHILE since I have made these, and this time I needed to make them gluten-free and vegan (because- no, dairy and egg whites are not my friend).
I drove home from work contemplating how badly I would be craving them if I ignored my urges and simply went home. I traded in my dreams of a potential workout (let’s be serious, I wasn’t that into it anyway) for some muffins. I drove straight to the grocery store to pick up the pumpkin and it’s all history from there.
For this recipe, I used Bob’s Red Mill Gluten-Free All-Purpose Flour. It’s important to note that not all gluten-free flours are the same, so if you use a different one these may not come out the same. Also super important- don’t skimp out on the topping of Himalayan pink salt. If seriously paired perfectly with the chocolate. I hope you enjoy these beauties!
Salted Pumpkin Chocolate Chip Muffins
Prep time: 20 minutes
Bake time: 20-25 minutes
Serves: 10-12 muffins
- 2 cups of Bob’s Red Mill all purpose gluten-free flour
- 1 cup of pumpkin purée (not pumpkin pie filling)
- 1/2 cup of melted vegan butter (I used earth balance soy-free)
- 1 cup of mini semi-sweet chocolate chips (I used Enjoy Life)
- 1 tsp vanilla extract
- A pinch of salt
- 1 flax egg (1 tbsp ground flaxseed:3 tbsp warm water)
- 1 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 cup of dark chocolate chips (I used Enjoy Life) for topping
- Pink Himalayan Salt
- Preheat oven to 350 degrees. Grease muffin pan with vegan butter or canola oil spray.
- Prepare flax egg and set aside. Melt butter.
- Mix in a bowl and set aside: gf flour, baking soda, baking powder, pumpkin pie spice.
- In a mixer, mix coconut sugar, vanilla extract, flax egg, pumpkin purée, and melted butter until thoroughly mixed.
- Add dry ingredients from the mixing bowl in slowly until smooth. Add semi-sweet mini chips and fold into the batter.
- Scoop batter into the muffin pan. Top with dark chocolate chips. Bake for 20-25 minutes, or until a toothpick cleanly comes out of the center of the biggest muffin.
- When the muffins come out of the oven, immediately top with pink Himalayan salt. Let cool for 20-30 minutes. Enjoy!