Mini Gluten-Free Chocolate Chip Pumpkin Muffin Bites (Vegan, Allergy-Free)
Seasonal baking that's healthy and delicious! Mini Gluten-Free Chocolate Chip Pumpkin Muffin Bites! An easy, vegan, top 8 allergy-free recipe that's kid-friendly, perfect for breakfast, snacking, or dessert! Bite-sized mini muffins at their best!
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 24-28 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 3/4 Cup Pure Pumpkin Puree
- 1/2 Cup Erythritol (or preferred granulated sweetener)
- 1 Tsp Cinnamon*
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1/2 Cup + 2 TB Unsweetened Non-Dairy Milk
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Cup Enjoy Life Mini Chocolate Chips
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the dry ingredients (except the chocolate chips) and mix together.
- Now add the milk and vanilla, mix to form a smooth batter.
- Lastly, add the mini chocolate chips, folding them into the muffin batter.
- Fill a greased 24 cup mini muffin tin with about 1 heaping tablespoon of muffin batter to each cup (you'll have some leftover batter for a few more muffins).
- Bake the muffins in the preheated oven for 10-12 minutes.
- Remove and let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
*Alternatively to the 4 spices, you can use 2 teaspoons of a pumpkin pie spice.
Nutrition
- Serving Size: 3