Plant-Based Chocolate Chip Pumpkin Muffins (GF, DF)

• 1 15 oz can pumpkin puree
• 1/3 cup olive oil or coconut oil
• 1/3 cup maple syrup
• 1/3 cup coconut sugar
• 3 flax eggs or regular eggs if not plant-based
• 2 tsp vanilla
• 3 cups gluten-free flour blend (use your preferred blend)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup dairy-free chocolate chips plus extra for topping, if desired

Pumpkin Caramel:

• 1 cup coconut sugar
• 1 can full-fat coconut milk
• 1/2 tsp salt
• 2 tsp vanilla
• 3 tbsp pumpkin puree
• 1/2 tsp pumpkin pie spice

• Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup.
• In a large mixing bowl, whisk together the pumpkin puree, oil, maple syrup, coconut sugar, and vanilla until smooth and well combined.
• Add the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, and salt to the wet mixture. Stir gently until a uniform batter forms. Do not overmix — stop once the dry ingredients are fully incorporated.
• Fold in the dairy-free chocolate chips, reserving a few to sprinkle on top if you like.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This recipe yields approximately 10 standard muffins.
• Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Baking times vary slightly by oven and muffin size.
• While the muffins bake, prepare the pumpkin caramel: combine the coconut sugar and full-fat coconut milk in a small saucepan and bring it to a gentle boil over medium heat. Reduce the heat to maintain a simmer.
• Simmer the mixture for about 30 minutes, stirring occasionally for the first 25 minutes and more frequently during the final 5 minutes, until it turns a deep amber color and thickly coats the back of a spoon. Remove from heat, then stir in the salt, vanilla, pumpkin puree, and pumpkin pie spice until smooth.
• Allow the muffins to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely for about an hour. Once cooled, spoon the pumpkin caramel over each muffin and finish with a light sprinkle of flaky salt, if desired. Serve and enjoy.

Storage: Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The pumpkin caramel will keep in the refrigerator for about one week; gently warm before drizzling to soften. Muffins also freeze well — wrap individually and freeze for up to 3 months.

Variations & Tips: Swap chocolate chips for chopped walnuts or pecans for extra crunch. If you prefer a sweeter caramel, add a touch more coconut sugar. To make the recipe nut-free, ensure your gluten-free blend and toppings are free from nut ingredients. For larger muffins, increase baking time by a few minutes and test with a toothpick.