0 from 18 votes
Vegan Pumpkin Tahini Chocolate Chip Muffins
Bring something special to the table with this well-loved recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10
Calories: 368 kcal
Course:
Dessert , Baked Goods
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, 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
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.
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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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.