Best Vegan/GF Pumpkin Muffins, so easy and good
They’re moist, flavourful and quick to make. Ideal for a sweet morning bite or an afternoon snack, they bring all the cozy vibes without the gluten!
Ingredients
Wet ingredients
- 60 grams / ¼ cup oil I used rapseed oil
- 1 tbsp apple vinegar
- 230 ml / 1 cup soy milk or nut milk
- 270 grams / 1 ⅛ cups pumpkin puree
Dry ingredients
- 270 grams/ 3 cups oats
- 70 grams/ ⅓ cup sugar
- 2 tsp baking soda
- pinch of salt
- 70 grams/ ⅓ cup chocolate chips
- 1 tsp vanilla
Instructions
- First, preheat your oven to 180°C (350°F) to ensure it’s hot when your muffins are ready to go in. Start by making the buttermilk. For that, whisk the soy milk with the apple vinegar and let it sit for 5 minutes, until it curdles a little.
- While you let it sit, you can now get to the pumpkin puree if you want to make it yourself instead of buying it. I shared the process in the post so just scroll up for that.
- Next, you will mix the pumpkin puree and oil into the buttermilk.
- Combine all the dry ingredients.
- Now mix the dry and wet ingredients until you have a sticky consistency.
- Final step, fill your muffin tray evenly with your dough. I made 9 bigger ones this time but depending on the size of your muffin liners and how much you fill them you can make up to 12. Feel free to decorate the muffins with a few placed chocolate chips on top.
- Bake your muffins for 25 minutes, or until a fork inserted into the center comes out clean—no dough sticking. Enjoy!
