Vegan Pumpkin Tahini Chocolate Chip Muffins

Name: Vegan Pumpkin Tahini Chocolate Chip Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 serving
Ingredients: 1 cup unbleached cake flour; 3/4 cup whole spelt flour or whole wheat flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon freshly grated; 1 1/2 teaspoons aluminum-free baking powder; 1/4 teaspoon fine sea salt; 3/4 cup unsweetened soy milk; 1 teaspoon apple cider vinegar; 1 cup canned pumpkin puree; 1/4 cup coconut oil; 1/4 cup Tahini; 1/2 cup pure maple syrup or coconut nectar; 1 teaspoon pure vanilla extract; 1 flax egg*; 1 cup vegan chocolate chips or dark chocolate chunks

User Reviews

4.7

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
10
Calories
368 kcal
Course
Dessert, Baked Goods

Vegan Pumpkin Tahini Chocolate Chip Muffins

Bianca Sampson

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 cup unbleached cake flour
3/4 cup whole spelt flour or whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated, or ground nutmeg
1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt
3/4 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1 cup canned pumpkin puree
1/4 cup coconut oil
1/4 cup Tahini
1/2 cup pure maple syrup or coconut nectar
1 teaspoon pure vanilla extract
1 flax egg*
1 cup vegan chocolate chips or dark chocolate chunks

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Instructions

Prepare the flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tbsp water, stir to combine and let sit for 15 minutes to thicken.
Preheat the oven to 375F or 190C. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray or brush with melted coconut oil to prevent sticking.
Stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.
In a large bowl, add the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla, and tahini and whisk until combined.
Mix the wet ingredients into the dry ingredients, mixing with a wooden spoon until just combined, taking care to not overmix. The batter should be lumpy, not smooth. Fold in the flax egg using a rubber spatula. Gently fold in 3/4 of the chocolate chips.
Spoon the batter into the lined muffin tins until they are filled almost to the top. Top the muffins with the remaining 1/4 of the chocolate chips.
Bake for 20-25 minutes or until the tops are lightly golden and a toothpick in the center comes out clean or with a few moist crumbs. Remove the muffin pan from the oven and let it rest for 10 minutes. Then remove the muffins from the the tin and cool completely on a wire rack.

Notes

To make one flax egg, mix 1 tablespoon of ground flax meal with 2 1/2 tablespoons of water. Stir and let sit for 15 minutes to thicken.

Nutrition Information

Show Details

Calories 368kcal (18%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 1mg (0%) Sodium 122mg (5%) Potassium 283mg (8%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 3862IU (77%) Vitamin C 1mg (1%) Calcium 118mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 368 kcal

% Daily Value*

Calories	368kcal	18%
Carbohydrates	45g	15%
Protein	7g	14%
Fat	18g	28%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	122mg	5%
Potassium	283mg	6%
Fiber	6g	24%
Sugar	15g	30%
Vitamin A	3862IU	77%
Vitamin C	1mg	1%
Calcium	118mg	12%
Iron	4mg	22%