Pumpkin Chocolate Chip Muffins

By contributor Alexandra Courts

I recently found out that the pumpkin spice syrup at Starbucks doesn’t even actually contain pumpkin! Additionally, these extremely popular drinks are made with milk, high fructose corn syrup, and a whack of other artificial ingredients. What the heck? 

Here’s a new recipe I’ve created that will give you that fall flavour fix you’ve been craving: pumpkin chocolate chip muffins that are gluten-free, vegan and healthy! Eat your heart out: 




  • 2 vegan “eggs” (use this conversion chart)
  • 1 cup pumpkin puree 
  • 1 cup organic coconut sugar
  • 1 cup vegan chocolate chips 
  • 1/2 cup apple sauce (organic preferably) 
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot flour 
  • 1/2 cup tapioca flour
  • 3 tbsp ground flax
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp salt 


  1. In large bowl, mix all dry ingredients together thoroughly. Set aside.
  2. In separate bowl, whisk all wet ingredients together.
  3. Combine contents of both bowls and mix until batter is thick in consistency. 
  4. Line a standard muffin pan with paper cups, or lightly oil pan to prevent muffins from sticking to the pan. Spoon batter into cups. Top with additional chocolate chips if desired. 
  5. Bake at 350 degrees for 20-25 minutes until golden brown. 

Allow 20 minutes to cool before removing from pan. Serve warm. Enjoy! 

Makes 12 muffins.  

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