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