Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). Line a muffin pan with paper or silicone liners. They’re so easy to make and are perfect for a quick snack or breakfast to-go. Pumpkin Chocolate Chip Muffins. I hope you stay a while and find some new recipes to try out! Additional Time: 15 minutes. In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together. Sodium 92mg 4%. Sugar 40g 44%. Preheat the oven to 350 degrees. They can also be kept in the freezer for up to two months. (Or you may grease pan.) ... Pumpkin Coffee Chocolate Chip Muffins. If you want to make a vegan baked good taste just as good as its buttery counterparts, I recommend using bananas, avocado, or pumpkin to the batter. I'm a Dietitian by day and food blogger by night. The melted chocolate chips don’t hurt, either. Making another batch right now to enjoy and share! Vitamin A 1900IU 38%. Ingredients. Fluffy Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. Use these tips to help make these easy pumpkin chocolate chip muffins perfect every time: Feel free to add 1/4–1/2 cup of chopped walnuts or pecans. Oh, you too? Thoroughly mix and set aside to thicken. originally published September 10, 2013 — last updated August 28, 2019 Required fields are marked *. Pumpkin is the reason I can tolerate fall. Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. This post may contain affiliate links. Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! Setting aside the flax eggs to thicken up, blend your 3 cups of oats. You’ll need to let the pumpkin chocolate chip muffins rest in the muffin pan for 10 to 15 minutes before removing them to cool on a wire rack. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. You can, if desired. 10 mins. You could have these pumpkin muffins with chocolate chips (or not) at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert. For these vegan pumpkin chocolate chip muffins, you’ll need: These vegan pumpkin muffins couldn’t be easier to make! https://spoonuniversity.com/recipe/vegan-chocolate-chip-pumpkin-muffins I'm so glad you've found my site! Made with simple ingredients … Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives. Personally, I love the semi-sweet chocolate chips in these vegan pumpkin muffins, but you can leave them out if you’d rather have plain pumpkin muffins. Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan. These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. 1/4 cup plant … I chose to add chocolate chips to mine, but feel free to mix it up and try mixing in some pecans, walnuts, or whatever else your little pumpkin-loving heart desires. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Preheat oven to 350 degrees, grease a 12 cup muffin tin or line with muffin liners. A must-try vegan fall recipe loved by everyone. I mean yeah, I … Line or grease a muffin tray. EVERYONE who tried them gave them a thumbs up with a happy, delicious grin. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins taste. Substitute with canola or vegetable oil if you must. Gently whisk the dry ingredients a bit and then stir vigorously to blend well. Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. You’d never guess they were vegan! These pumpkin chocolate chip muffins are inspired by the ones at Bunner’s, they have a slight gingerbread-y flavour. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Line a 12 cup muffin pan with silicone liners. Using a high powered blender, blend the oats on high until they resemble a fine flour. Related Recipes: Best Ever Healthy Chocolate Chip Muffins | Gluten Free Pumpkin Chocolate Chip Cookies (Vegan) | Vegan Pumpkin Pie Smoothie | Pumpkin Chocolate Chip Muffins. You want them nicely spread out around your muffins. Enjoy Life brand has great. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, … Cooking with pumpkin, moisture, richness, some heft and density, Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust, Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting, Healthy Oatmeal Chocolate Chip Miracle Cookies, Vegan Peanut Butter Chocolate Chip Muffins, 1 cup plus 2 tablespoons all-purpose flour, 3/4 cup pumpkin puree (not pumpkin pie filling), 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted), 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), 1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate), Preheat oven to 400F. Gluten Free and Vegan Pumpkin Chocolate Chip Muffins. No butter? Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — The cake is supremely soft, moist, springy, and bouncey. Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients. * Percent Daily Values are based on a 2000 calorie diet. Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway. In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice. // In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 … Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs. Muffins should be springy when pressed on tops. Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw. They all add moisture, richness, some heft and density. Hey! Print Ingredients Dry ingredients. In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture. Yay, I am so glad you loved it! In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. 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. Vegan Chocolate Chip Pumpkin Muffins. Let them cool to room temperature before sealing them inside a freezer baggie. Add pumpkin and water. I don’t see why not! It’s really a personal preference! Loved this recipe and the ease of following the directions with a visual as well as being able to easily print the recipe to include in my collection. 30 mins . Hey, I'm Tori. I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. Iron 1.5mg 8% * Percent Daily Values are … Your email address will not be published. Total time. And vegan, gluten-free, oil-free, and sugar-free. Using regular-sized chips is fine, but they’re more clunky and not as delicate. Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well. In a small bowl, combine ground flaxseed and cold water. Ingredients 2 cups whole wheat flour ½ cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground … Carbohydrates 65g 22%. Woohoo! These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! I used melted coconut oil. Alternatively, use 2 ¼ cups premade oat flour. They pair well with your morning coffee, or alone as a sweet treat. If you are using premade oat flour, go ahead and just measure out your oat flour. These vegan pumpkin muffins taste delicious as is, but I highly recommend adding a little vegan butter and/or pumpkin butter to the top to really amp up the flavor. As an Amazon Associate I earn from qualifying purchases. This is a quick and easy muffin recipe you’re bound to love! Please see my disclosure policy. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it. Fold in … You can easily take these vegan pumpkin muffins to the next level by adding chocolate chips to the batter! Preheat the oven to 375°F and line or grease a muffin tin. Divide the batter between 12 greased muffin cups and bake until the tops are domed and a toothpick inserted in the center comes out clean. Place the dry mix ingredients, in order, on top of the wet mix. These sweetly spiced vegan pumpkin muffins are no exception. For these chocolate pumpkin muffins, I used pumpkin pie spice as well as additional cinnamon, nutmeg, cloves, and allspice (all of which are in pumpkin pie spice). Each cup should fill up at least ¾ full. Vegan chocolate pumpkin muffins Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. Calcium 176mg 18%. Servings: 10. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Category: Food. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until … 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp … Pumpkin puree and mashed banana add enough natural sweetness that you only need a little bit of added sweetener (maple syrup) and vegan chocolate chips to make a truly decadent-tasting muffin. I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet. First, make your flax “eggs” by combining your flax and cold water. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Cholesterol 2mg 1%. Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!! Then combine the two and whisk until just combined before folding in the chocolate chips. However, as with any baking, season to taste, and dial down if you don’t care for a certain spice. Your email address will not be published. A comforting Autumn treat and a great way to use leftover pumpkin! How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners. You … If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed. They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. Whisk in minutes, molasses, and milk the chocolate chips to the next time I.... And bake for 16-20 minutes with paper or silicone liners the ones at Bunner ’ important... Vegetables ' vegan pumpkin chocolate Chip pumpkin Bread — super soft and full of peanut butter,! 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