Recipe Rewind: Vegan, Gluten-free Pumpkin Spice Muffins

In a not-so-distance life, I had a pretty popular vegan blog with weekly recipes every Monday. While I no longer feel the drive to post about food every single week, I still believe that nourishing yourself with delicious, healthy food is essential to overall wellness, physically, mentally, and spiritually. That's why I've decided to start a blog feature called "Recipe Rewind" in which I post a recipe from the archives of my former blog, Vegans Taste Better.

In honor of the nostalgic quality of our current Mercury Retrograde, I've left the below post unedited with the same copy that it contained in the original publishing from September 10th, 2012:

Michelle Shea Walker

This morning, I awoke to a crisp breeze flowing through our bedroom window and was suddenly overcome with the urge to bake something with pumpkin…and buy school supplies, but that’s another story.

Fall is here and I couldn’t be happier about it! Granted, in Chicago fall weather lasts exactly 2.5 seconds before the death grip of winter settles in, but I’ll take what I can get.

A lot has changed in my life since last fall:

  • I have gone from being just a waitress to enjoying a career as a certified health coach
  • Instead of serving up fatty corn beef ruebens, my day job now involves serving the infamous vegan Radical Rueben at the amazing Chicago Diner.
  • And finally, I’ve gone from being simply vegan to a vegan who’s also gluten-light
    [read: I’ll cheat for pizza…but I’ll pay for it later].

So, in honor of this last change, I’ve decided to do a gluten-free redeux of my favorite recipe from last fall: Pumpkin Chocolate Chip Muffins

  while competing with their non-gluten-free brothers, these muffins rise to the occasion…even if they didn’t really rise.

while competing with their non-gluten-free brothers, these muffins rise to the occasion…even if they didn’t really rise.


2 c canned pumpkin [1 can = about 2 c.]
1 c maple syrup
1 flax “egg” [1tbsp ground flaxseeds + 3 tbsp hot water]
1/2 c So Delicious coconut milk
4 tbsp applesauce, unsweetened
1 tsp vanilla extract
1 c Bob’s Red Mill gluten-free all purpose flour
1 c almond meal [buy gluten-free or grind your own w/ raw almonds & a food processor]
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground nutmeg
¾ c vegan gluten-free chocolate chips [try Enjoy Life]

Oil muffin pan or line with paper cups. Set aside.
Combine pumpkin, syrup, flax egg, coconut milk, applesauce, & vanilla in a medium bowl.
In another bowl, combine flours, baking soda, baking powder, spices, & chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fill each muffin tin 3/4 full with batter & place in oven.
Bake @ 350 F for 20-30 minutes or until toothpick comes out clean.