Gluten Free Vegan Pumpkin Muffins

All the spice my little autumn heart needs!
Without gluten, dairy, added sugar, or oil and not a single sampler of this recipe turned down a second serving!

These muffins…
well, this is my third batch.
Does that say enough?!






  • 2 medium RIPE mashed bananas
  • 1 15-ounce) can pumpkin puree
  • ¼ c. PURE maple syrup
  • 1.5 tsp vanilla extract
  • 2 c. oat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ginger
  • 1 c. dairy-free chocolate chips

Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla. Separately, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Then mix together gently until well combined.
(Avoid over-mixing to prevent thickening). Fold in chocolate chips.
Spoon batter into muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes.
Enjoy warm or room temp!
Store muffins in an airtight container. 🎃

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