These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins  taste. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. Preheat the oven to 350°F. Total Time 55 minutes. Vitamin C 1mg 1%. 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. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until … These muffins are super moist and that comes about from a half cup of coconut oil and some homemade vegan buttermilk. 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp … You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. These are a guaranteed crowd-pleaser. 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. Alternatively, … Prep Time: 10 minutes. 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). No butter? Sodium 92mg 4%. Total Time: 50 minutes. 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. I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. Gently whisk the dry ingredients a bit and then stir vigorously to blend well. Substitute with canola or vegetable oil if you must. Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives. Just make sure not to add more than 1 cup of mix-ins total. Print Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! Scoop muffin batter into muffin pan, distributing evenly. They … Pumpkin is the reason I can tolerate fall. https://spoonuniversity.com/recipe/vegan-chocolate-chip-pumpkin-muffins Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. Preheat the oven to 350 degrees. And vegan, gluten-free, oil-free, and sugar-free. How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. I would put these vegan pumpkin muffins up against any pumpkin muffin made with eggs and butter. Thank you! I don’t see why not! Great taste and texture. In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, … Amount Per Serving Calories 313 Calories from Fat 45 % Daily Value* Fat 5g 8%. I have not baked it as a full-size loaf. Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!! These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! Fiber 4g 17%. Pumpkin Chocolate Chip Muffins (Vegan) Yield: 12 muffins. Save my name, email, and website in this browser for the next time I comment. Simply whisk together the wet ingredients in one bowl and the dry in another. Top muffins with extra chocolate chips and bake for 16-20 minutes. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners. Absolutely! Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. Preheat the oven to 375°F and line or grease a muffin tin. The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. 1/4 cup plant … Just made a batch of these, This easy 15 minute soup is up on the blog! Healthy Oatmeal Chocolate Chip Miracle Cookies — No oil, no flour, no salt, no white or brown sugar. EVERYONE who tried them gave them a thumbs up with a happy, delicious grin. In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together. You … They’re so easy to make and are perfect for a quick snack or breakfast to-go. https://www.wifemamafoodie.com/pumpkin-chocolate-chip-muffins Yes, my entire life revolves around food! Bake the vegan pumpkin muffins at 425° for 25 minutes. peanut butter comfort 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. Your email address will not be published. I don’t prefer biting into those big pebbles. Prep time. Total time. Home » Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. 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. ... Vegan Pumpkin Chocolate Chip Muffins. Pumpkin Chocolate Chip Muffins (Vegan, Gluten-Free) — Audra's … I used melted coconut oil. Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins. 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. Oh, you too? originally published September 10, 2013 — last updated August 28, 2019 This post was sponsored … 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. Your email address will not be published. Woohoo! 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. Then combine the two and whisk until just combined before folding in the chocolate chips. In separate bowl mix together the baking flour, baking … Thanks for such a glowing review!! Store leftover ground flaxseed in the freezer to keep it from going bad. I'm a Dietitian by day and food blogger by night. It’s really a personal preference! 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. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). You can, if desired. Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs. 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 … Category: Food. Add the dry ingredients to the wet ingredients and mix until most lumps are gone. I mean yeah, I … Using a high powered blender, blend the oats on high until they resemble a fine flour. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. The melted chocolate chips don’t hurt, either. A comforting Autumn treat and a great way to use leftover pumpkin! Instructions Preheat oven to 425ºF. Line a muffin pan with paper or silicone liners. Cook Time: 25 minutes. These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Fold in chocolate chips. Iron 1.5mg 8% * Percent Daily Values are … 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. Pumpkin Chocolate Chip Muffins. Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. Warm a chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise. The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!! Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. In a small bowl, combine ground flaxseed and cold water. These truly are miracle cookies! To satisfy those sweet tooth cravings, fold in 1/2 cup of chocolate chips to the pumpkin muffin batter. The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. Feel free to mix it up with your add-ins! They all add moisture, richness, some heft and density. 10 mins. Fold in … Protein 3g 6%. Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well. Plus, they’re packed with five different warming spices, which makes then extra flavorful! 30 mins . I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. 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