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