Vegan Chocolate Chip Pumpkin Muffins Recipe
User Reviews
5
Vegan Chocolate Chip Pumpkin Muffins Recipe
Description
This Vegan Chocolate Chip Pumpkin Muffins recipe starts with blending pumpkin puree, brown sugar, oil, maple syrup, and apple juice to form a wet base. Flour, baking soda, baking powder, salt, pumpkin pie spice, and mini chocolate chips are folded in gently to avoid overmixing, ensuring light crumb. The pumpkin pie spice provides characteristic autumnal flavor with warm spices.
The muffins are baked at a high temperature to allow proper rise and form a tender crumb, tested by a clean toothpick. Cooling on a wire rack before removal improves texture. The mini chocolate chips add occasional bursts of sweetness throughout.
These muffins are suitable for breakfast or snacks during fall season or anytime pumpkin flavor is desired. The vegan formulation excludes eggs and dairy by substituting ingredients such as apple juice and oil.
The notes suggest that muffins freeze well and keep fresh refrigerated up to one week. Reheating briefly in the microwave helps remove chill before serving.
Ingredients
- 1 cup pumpkin make sure not to use pumpkin pie FILLING, puree
- 1 cup brown sugar firmly packed, light or dark
- 1/2 cup neutral cooking oil canola or vegetable oil work well, generic cooking oil
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
- In a large bowl, combine pumpkin, brown sugar, oil, syurp and apple juice. Mix well to combine.
- Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips to wet ingrediens, and mix until just combined. Do not over mix.
- Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
- Store any remaining muffins tightly covered.
Notes
- Muffins freeze well for future use; thaw before reheating.
- Store muffins tightly covered in the refrigerator up to one week.
- Heat muffins briefly in the microwave to remove chill before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 209mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 3177IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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