I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. « Spiced Chickpea Grain Bowls and Creamy Tahini Dressing, Insanely Easy Brown "Butter" and Sage Pumpkin Soup ». Moist, pumpkin spice muffins with tempting dark chocolate chips. Vegan chocolate pumpkin muffins Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. Cook time. Absolutely! Preheat the oven to 350 degrees and line or grease muffin pan. Thoroughly mix and set aside to thicken. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. Fold in … These pumpkin muffins are oh-so-soft and full of fall flavor. https://spoonuniversity.com/recipe/vegan-chocolate-chip-pumpkin-muffins This recipe was inspired by I heart vegetables' vegan pumpkin chocolate chip cookies. Using regular-sized chips is fine, but they’re more clunky and not as delicate. Yes, any variety of unsweetened milk should work in this recipe (both dairy and non-dairy milks are fine). Ingredients 2 cups whole wheat flour ½ cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground … ... Pumpkin Coffee Chocolate Chip Muffins. First, make your flax “eggs” by combining your flax and cold water. Just make sure not to add more than 1 cup of mix-ins total. Preheat the oven to 350 degrees. They’re that good, and if you never told anyone they’re vegan, no one would be any wiser. Muffins should be springy when pressed on tops. Oh, you too? Thanks so much for trying! Required fields are marked *. Divide the batter between 12 greased muffin cups and bake until the tops are domed and a toothpick inserted in the center comes out clean. Print Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! Vegan Pumpkin Chocolate Chip Muffins Ingredients: 1 flax egg (1 Tablespoon flaxseed meal + 2.5 Tablespoons water) 1/2 cup pumpkin puree; 1 cup almond milk + 1 Tablespoon lemon juice; 1/2 cup brown sugar; 2 Tablespoons canola oil; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 3/4 cup whole wheat flour; 3/4 cup unbleached all-purpose flour; I used melted coconut oil. Please see my disclosure policy. I mean yeah, I … Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins. Simply whisk together the wet ingredients in one bowl and the dry in another. Cook Time: 25 minutes. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw. No eggs? Made with simple ingredients … You ca, Guess what I've whipped up for my second ever blog, Easy Fluffy Peanut Butter and Blueberry Steel Cut Oats, Easy Vegan Weeknight Nachos with Creamy Cashew Queso. 1/4 cup plant … Hey, I'm Tori. Cook Time 25 minutes. You’d never guess they were vegan! Gluten Free and Vegan Pumpkin Chocolate Chip Muffins. Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option) November 15, 2018 by Rachael Ng 2 Comments. Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. Don’t forget that if you are wanting to make these fully vegan, you will need vegan chocolate chips. Alternatively, use 2 ¼ cups premade oat flour. ¾ Cup Plant-Based Milk + 2 tsp Apple Cider Vinegar** 1 cup Pumpkin Puree; ½ cup Maple … Cholesterol 2mg 1%. To satisfy those sweet tooth cravings, fold in 1/2 cup of chocolate chips to the pumpkin muffin batter. I called for a fair amount of spices because there’s very little more bland and grosser than unseasoned pumpkin puree and you really do need to doctor it up. In separate bowl mix together the baking flour, baking … It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise. In a large bowl, combine the flour, stevia, baking powder, baking soda, and cinnamon and stir until evenly mixed. So glad they were a hit! Let them cool to room temperature before sealing them inside a freezer baggie. Fold in chocolate chips. Home » Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. Stay a while and find some great recipes to throw together on any weeknight to nourish you and your loved ones. Pumpkin Chocolate Chip Muffins. Add pumpkin and water. For these chocolate pumpkin muffins, I used pumpkin pie spice as well as additional cinnamon, nutmeg, cloves, and allspice (all of which are in pumpkin pie spice). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Homemade pumpkin puree Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan. Healthy Oatmeal Chocolate Chip Miracle Cookies — No oil, no flour, no salt, no white or brown sugar. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives. I'm a Dietitian by day and food blogger by night. Then you've reached the right place! Amount Per Serving Calories 313 Calories from Fat 45 % Daily Value* Fat 5g 8%. Plus, they’re packed with five different warming spices, which makes then extra flavorful! Preheat oven to 350 degrees, grease a 12 cup muffin tin or line with muffin liners. Scoop muffin batter into muffin pan, distributing evenly. No butter? Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! A warm and cozy treat perfect for Fall! You’ll need to let the pumpkin chocolate chip muffins rest in the muffin pan for 10 to 15 minutes before removing them to cool on a wire rack. Pumpkin Chocolate Chip Muffins (Vegan, Gluten-Free) — Audra's … Using a high powered blender, blend the oats on high until they resemble a fine flour. They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. They pair well with your morning coffee, or alone as a sweet treat. Potassium 179mg 5%. Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. 10 mins. Plus, they're packed with five different warming spices. Hey! Total Time: 50 minutes. 20 mins. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins taste. … In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk. Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners. I love to live and cook healthfully, but I don't have time to make extravagant meals every night. You can, if desired. Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind. Loved this recipe and the ease of following the directions with a visual as well as being able to easily print the recipe to include in my collection. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until … A must-try vegan fall recipe loved by everyone. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Vegan Chocolate Chip Pumpkin Muffins. They … There’s no butter either, and while butter is great in cookies for an irreplaceable flavor, pumpkin has such a dominating flavor profile you won’t miss a drop of buttery flavor. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Using a high powered blender, blend the oats on high until they resemble a fine flour. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed. I don’t prefer biting into those big pebbles. They all add moisture, richness, some heft and density. In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture. In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, … These vegan, oil-free and gluten-free Pumpkin Muffins are super moist, easy, and full of fall flavor! Carbohydrates 65g 22%. Total Time 55 minutes. I chose to add chocolate chips to mine, but feel free to mix it up and try mixing in some pecans, walnuts, or whatever else your little pumpkin-loving heart desires. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners. Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall. You … 30 mins . Each cup should fill up at least ¾ full. As an Amazon Associate I earn from qualifying purchases. No need to turn on your mixer, a time saver when it comes to doing dishes. You want them nicely spread out around your muffins. Each muffin compartment should be ~¾ of the way full. I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. These vegan pumpkin muffins taste delicious as is, but I highly recommend adding a little vegan butter and/or pumpkin butter to the top to really amp up the flavor. Be sure not to overbake the muffins. Total time. So yummy. Servings: 10. And vegan, gluten-free, oil-free, and sugar-free. In a separate small bowl or 4-cup measuring cup, mix together the flour, protein powder, baking soda, and spices until a smooth … This post was sponsored … Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. Enjoy Life brand has great. This post may contain affiliate links. Divide batter equally among the cavities of the prepared pan. Add the dry ingredients to the wet ingredients and mix until most lumps are gone. However, as with any baking, season to taste, and dial down if you don’t care for a certain spice. In a bowl mash a banana really well, then add the peanut butter and mix well. Prep Time: 10 minutes. originally published September 10, 2013 — last updated August 28, 2019 Bake the vegan pumpkin muffins at 425° for 25 minutes. Vitamin C 1mg 1%. I hope you stay a while and find some new recipes to try out! 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp … It adds a layer of flavor you can’t put your finger on, in a satisfying, warm blanket, cozy and comfy undertone way. These truly are miracle cookies! I love to make quick and easy plant-based recipes that fit a variety of dietary needs and restrictions. Preheat the oven to 350°F. // You can easily take these vegan pumpkin muffins to the next level by adding chocolate chips to the batter! Mix the wet mix ingredients together. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Iron 1.5mg 8% * Percent Daily Values are … I don’t see why not! Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients. Just made a batch of these, This easy 15 minute soup is up on the blog! Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well. Yay, I am so glad you loved it! Store leftover ground flaxseed in the freezer to keep it from going bad. They can also be kept in the freezer for up to two months. The melted chocolate chips don’t hurt, either. Once combined, go ahead and add your mix-ins (I opted for dark chocolate chips). A comforting Autumn treat and a great way to use leftover pumpkin! & https://www.wifemamafoodie.com/pumpkin-chocolate-chip-muffins Gently whisk the dry ingredients a bit and then stir vigorously to blend well. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! This is a quick and easy muffin recipe you’re bound to love! Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet. Ingredients. I would put these vegan pumpkin muffins up against any pumpkin muffin made with eggs and butter. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Add flour, baking … Making another batch right now to enjoy and share! If you want to make a vegan baked good taste just as good as its buttery counterparts, I recommend using bananas, avocado, or pumpkin to the batter. These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! These muffins are super moist and that comes about from a half cup of coconut oil and some homemade vegan buttermilk. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it. Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway. Preheat the oven to 375°F and line or grease a muffin tin. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. It’s important for your batter to be nice and thick, so your chocolate chips or chunks don’t just sink. Ingredients. These pumpkin chocolate chip muffins are inspired by the ones at Bunner’s, they have a slight gingerbread-y flavour. The flavor and texture were very pleasing and they are also visually appealing! Pumpkin Chocolate Chip Muffins (Vegan) Yield: 12 muffins. Chopped nuts or dried fruit would work well in these vegan pumpkin muffins, or you could do a few different mix-ins. Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!! Personally, I love the semi-sweet chocolate chips in these vegan pumpkin muffins, but you can leave them out if you’d rather have plain pumpkin muffins. How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Bake for 16-20 minutes. The batter comes together with a whisk in minutes. Fiber 4g 17%. No problem. Jump to Recipe. Substitute with canola or vegetable oil if you must. If you are using premade oat flour, go ahead and just measure out your oat flour. Vitamin A 1900IU 38%. Pumpkin Chocolate Chip Muffins . Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Cooking with pumpkin, moisture, richness, some heft and density, Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust, Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting, Healthy Oatmeal Chocolate Chip Miracle Cookies, Vegan Peanut Butter Chocolate Chip Muffins, 1 cup plus 2 tablespoons all-purpose flour, 3/4 cup pumpkin puree (not pumpkin pie filling), 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted), 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), 1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate), Preheat oven to 400F. I'm Tori. It’s really a personal preference! Related Recipes: Best Ever Healthy Chocolate Chip Muffins | Gluten Free Pumpkin Chocolate Chip Cookies (Vegan) | Vegan Pumpkin Pie Smoothie | Pumpkin Chocolate Chip Muffins. Thanks for such a glowing review!! Place the dry mix ingredients, in order, on top of the wet mix. Pumpkin puree and mashed banana add enough natural sweetness that you only need a little bit of added sweetener (maple syrup) and vegan chocolate chips to make a truly decadent-tasting muffin. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. Fluffy Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. If you choose to use a liquid sweetener such as agave or maple syrup, consider decreasing to ¾ of a cup since liquid sweeteners tend to taste sweeter. Sugar 40g 44%. Learn a bit more →. Prep time. Protein 3g 6%. I used mini chocolate chips because I like the smaller size in muffins, quickbreads, and cakes. Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs. * Percent Daily Values are based on a 2000 calorie diet. Line or grease a muffin tray. EVERYONE who tried them gave them a thumbs up with a happy, delicious grin. Category: Food. Thank you! In a small bowl, combine ground flaxseed and cold water. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. (Or you may grease pan.) In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 … 155 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. Prep Time 30 minutes. Additional Time: 15 minutes. Instructions Preheat oven to 425ºF. Although there are no eggs, the muffins are fluffy and have the right amount of lightness. Top muffins with extra chocolate chips and bake for 16-20 minutes. In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together. Woohoo! Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — The cake is supremely soft, moist, springy, and bouncey. These sweetly spiced vegan pumpkin muffins are no exception. Alternatively, … I'm a Dietitian by day and food blogger by night. Serves: 10-12. Line a muffin pan with paper or silicone liners. Then combine the two and whisk until just combined before folding in the chocolate chips. Print Ingredients Dry ingredients. Yes, my entire life revolves around food! In a large bowl, combine the cake mix, pumpkin, and chocolate chips. Your email address will not be published. In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice. For these vegan pumpkin chocolate chip muffins, you’ll need: These vegan pumpkin muffins couldn’t be easier to make! Warm a chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup. The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!! Sodium 92mg 4%. These are a guaranteed crowd-pleaser. Saturated Fat 3g 19%. Great taste and texture. Mix sugar, oil, eggs. Whisk together then set aside to allow the milk to … These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Line a 12 cup muffin pan with silicone liners. peanut butter comfort Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! I'm so glad you've found my site! Save my name, email, and website in this browser for the next time I comment. Save Print. Vegan Chunky Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! Calcium 176mg 18%. I have not baked it as a full-size loaf. Feel free to mix it up with your add-ins! They’re so easy to make and are perfect for a quick snack or breakfast to-go. Use these tips to help make these easy pumpkin chocolate chip muffins perfect every time: Feel free to add 1/4–1/2 cup of chopped walnuts or pecans. Then, enjoy! Pumpkin is the reason I can tolerate fall. You could have these pumpkin muffins with chocolate chips (or not) at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert. ... Vegan Pumpkin Chocolate Chip Muffins. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Your email address will not be published. Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.