Vegan Pumpkin Muffins
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Vegan Pumpkin Muffins
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Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!
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Ingredients
- 2 tablespoons flaxseed meal
- ½ cup pure maple syrup plus 2 tablespoons
- ¼ cup melted cooled coconut oil
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup almond milk
- 1 teaspoon pure vanilla extract
- 1 ¾ cups white whole wheat flour plus 2 tablespoons
- 1 ¼ teaspoons pumpkin pie spice*
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dark chocolate chips mini or regular—I used mini; dairy free if you'd like the muffins to be vegan
Instructions
- In a small bowl, stir the flaxseed meal together with 5 tablespoons water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F and lightly coat 10 cups in a standard 12-cup muffin tin with nonstick spray.
- In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, combine the maple syrup and coconut oil until well blended. Add the thickened flaxseed mixture and beat until fully combined. On low speed, beat in the pumpkin puree, almond milk, and vanilla.
- In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or spatula, just until the flour disappears. The batter will be very thick. Fold in the chocolate chips, reserving a few to sprinkle over the top if desired.
- Divide the batter evenly among the prepared muffin cups. For the tallest, fluffiest muffins, I like to use a scoop like this one, which ensures even portions and helps the muffins rise. Fill each cup almost to the top. (My pan yielded 10 muffins. Yours may be a little more or less.) Sprinkle the tops with the remaining chocolate chips. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let cool for 5 minutes. With a fork or dull knife, very gently remove the muffins from the pan and place them on a wire rack to finish cooling (do not let them sit in the pan for too long or the heat let off by the muffins expanding will be trapped in the pan and cause the edges to become soggy). Enjoy!
Notes
- If you do not need the pumpkin muffins to be vegan, you can replace the flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) with 2 large eggs at room temperature (omit the water).
- No pumpkin pie spice? Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
- If you’d like the muffins to be vegan, be sure to use dairy-free chocolate chips.
- I haven't yet experimented with making these muffins gluten free. If you'd like to try, I would recommend starting with a 1:1 baking blend like this one.
- Store muffins according to this guide for How to Store Muffins.
Nutrition Information
Show Details
Serving
1(of 10)
Calories
255kcal
(13%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
1mg
(0%)
Sodium
135mg
(6%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 135mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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