Vegan Chocolate Chip Pumpkin Muffins
User Reviews
4.5
Vegan Chocolate Chip Pumpkin Muffins
Description
The muffin batter combines all-purpose flour with baking powder and a traditional pumpkin spice mix including cinnamon, pumpkin pie spice, allspice, nutmeg, and cloves. Sugars, pumpkin puree, melted coconut oil, almond milk, molasses, and vanilla extract create a thick, moist base when mixed. After gently folding in chocolate chips, the batter is divided into muffin cups sprayed or greased without liners for a smooth surface. Baking at 400°F produces muffins rising with a tender crumb and pockets of melted chocolate.
The texture is moist and dense, characteristic of pumpkin-based baked goods, while the spice blend ensures a warm, aromatic flavor balanced by the sweetness of chocolate. The coconut oil sustains moisture and richness in this vegan recipe.
These muffins suit on-the-go breakfasts or afternoon snacks and keep well for several days stored at room temperature. They can also be frozen for longer storage.
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cloves ground
- pinch salt optional and to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ cup pumpkin not pumpkin pie filling, puree
- ⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
- ¼ cup almond milk other milks may be substituted including coconut, soy, rice, cow, unsweetened vanilla
- 2 tablespoons molasses mild or medium
- 1 tablespoon vanilla extract
- 1 cup chocolate chips regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate, mini, semi-sweet
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
- In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
- Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
- Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- 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.
- Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Notes
- Keep muffins stored airtight at room temperature up to five days for best freshness.
- Freeze muffins well wrapped for up to six months to extend shelf life; thaw before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 97mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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