Nothing fussy or complicated, just awesome tasting dishes everyone loves! You ca, Guess what I've whipped up for my second ever blog, Easy Fluffy Peanut Butter and Blueberry Steel Cut Oats, Easy Vegan Weeknight Nachos with Creamy Cashew Queso. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. Vegan chocolate pumpkin muffins Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. I don’t see why not! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Line a muffin pan with paper or silicone liners. 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp … Prep Time 30 minutes. I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. 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. They’re that good, and if you never told anyone they’re vegan, no one would be any wiser. 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. Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan. It adds a layer of flavor you can’t put your finger on, in a satisfying, warm blanket, cozy and comfy undertone way. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise. Whisk together then set aside to allow the milk to … Then you've reached the right place! ‍ Homemade pumpkin puree 20 mins. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. « Spiced Chickpea Grain Bowls and Creamy Tahini Dressing, Insanely Easy Brown "Butter" and Sage Pumpkin Soup ». Your email address will not be published. In a small bowl, combine ground flaxseed and cold water. Warm a chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup. Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. ... Pumpkin Coffee Chocolate Chip Muffins. In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk. Vitamin C 1mg 1%. & Hey, I'm Tori. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins  taste. These pumpkin chocolate chip muffins are inspired by the ones at Bunner’s, they have a slight gingerbread-y flavour. I used melted coconut oil. I'm a Dietitian by day and food blogger by night. These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. They … Add the canned pumpkin, applesauce, maple syrup, and vanilla. Don’t forget that if you are wanting to make these fully vegan, you will need vegan chocolate chips. A must-try vegan fall recipe loved by everyone. Sugar 40g 44%. How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. Vegan Pumpkin Chocolate Chip Muffins Ingredients: 1 flax egg (1 Tablespoon flaxseed meal + 2.5 Tablespoons water) 1/2 cup pumpkin puree; 1 cup almond milk + 1 Tablespoon lemon juice; 1/2 cup brown sugar; 2 Tablespoons canola oil; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 3/4 cup whole wheat flour; 3/4 cup unbleached all-purpose flour; Scoop muffin batter into muffin pan, distributing evenly. Ingredients. Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins. Preheat the oven to 375°F and line or grease a muffin tin. Muffins should be springy when pressed on tops. For these vegan pumpkin chocolate chip muffins, you’ll need: These vegan pumpkin muffins couldn’t be easier to make! Mix sugar, oil, eggs. Please see my disclosure policy. It’s really a personal preference! Yay, I am so glad you loved it! I used mini chocolate chips because I like the smaller size in muffins, quickbreads, and cakes. I would put these vegan pumpkin muffins up against any pumpkin muffin made with eggs and butter. 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. Serves: 10-12. Category: Food. In separate bowl mix together the baking flour, baking … Vitamin A 1900IU 38%. Pumpkin Chocolate Chip Muffins (Vegan) Yield: 12 muffins. Moist, pumpkin spice muffins with tempting dark chocolate chips. Print Ingredients Dry ingredients. In a medium mixing bowl, combine the oat flour, baking powder, salt, cinnamon, and pumpkin pie spice. I'm a Dietitian by day and food blogger by night. It’s important for your batter to be nice and thick, so your chocolate chips or chunks don’t just sink. Making another batch right now to enjoy and share! In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, … The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!! Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. The batter comes together with a whisk in minutes. I mean yeah, I … Add pumpkin and water. This post may contain affiliate links. 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. Pumpkin Chocolate Chip Muffins. The flavor and texture were very pleasing and they are also visually appealing! In a bowl mash a banana really well, then add the peanut butter and mix well. Let them cool to room temperature before sealing them inside a freezer baggie. Oh, you too? Then, enjoy! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Save my name, email, and website in this browser for the next time I comment. As an Amazon Associate I earn from qualifying purchases. Additional Time: 15 minutes. Total Time: 50 minutes. Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives. originally published September 10, 2013 — last updated August 28, 2019 The melted chocolate chips don’t hurt, either. Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! Although there are no eggs, the muffins are fluffy and have the right amount of lightness. Hey! I'm so glad you've found my site! Amount Per Serving Calories 313 Calories from Fat 45 % Daily Value* Fat 5g 8%. No need to turn on your mixer, a time saver when it comes to doing dishes. Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! You … Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet. In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together. 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. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. This post was sponsored … 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. These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Iron 1.5mg 8% * Percent Daily Values are … Preheat the oven to 350 degrees and line or grease muffin pan. Using regular-sized chips is fine, but they’re more clunky and not as delicate. Alternatively, … These are a guaranteed crowd-pleaser. There’s no butter either, and while butter is great in cookies for an irreplaceable flavor, pumpkin has such a dominating flavor profile you won’t miss a drop of buttery flavor. Prep time. Store leftover ground flaxseed in the freezer to keep it from going bad. Save Print. Print Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! Gluten Free and Vegan Pumpkin Chocolate Chip Muffins. In a separate small bowl or 4-cup measuring cup, mix together the flour, protein powder, baking soda, and spices until a smooth … 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). Fold in … This is a quick and easy muffin recipe you’re bound to love! In a large bowl, combine the cake mix, pumpkin, and chocolate chips. A comforting Autumn treat and a great way to use leftover pumpkin! I love to make quick and easy plant-based recipes that fit a variety of dietary needs and restrictions. 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. Line a 12 cup muffin pan with silicone liners. These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 … Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. Chopped nuts or dried fruit would work well in these vegan pumpkin muffins, or you could do a few different mix-ins. Woohoo! Absolutely! Great taste and texture. I love to live and cook healthfully, but I don't have time to make extravagant meals every night. You want them nicely spread out around your muffins. Thanks for such a glowing review!! Bake the vegan pumpkin muffins at 425° for 25 minutes. 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. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Thank you! Cook time. 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 … Servings: 10. So yummy. (Or you may grease pan.) Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners. Top muffins with extra chocolate chips and bake for 16-20 minutes. Bake for 16-20 minutes. And vegan, gluten-free, oil-free, and sugar-free. Just make sure not to add more than 1 cup of mix-ins total. Made with simple ingredients … Saturated Fat 3g 19%. Total time. Thanks so much for trying! Jump to Recipe. Stay a while and find some great recipes to throw together on any weeknight to nourish you and your loved ones. I called for a fair amount of spices because there’s very little more bland and grosser than unseasoned pumpkin puree and you really do need to doctor it up. Preheat oven to 350 degrees, grease a 12 cup muffin tin or line with muffin liners. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. They’re so easy to make and are perfect for a quick snack or breakfast to-go. No problem. 10 mins. They pair well with your morning coffee, or alone as a sweet treat. Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. No eggs? Mix the wet mix ingredients together. Line or grease a muffin tray. 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