If you’re in the mood for a seasonal treat that perfectly balances warm spices with sweet chocolate, these Vegan Pumpkin Chocolate Chip Muffins are what you need. They are moist, tender, and bursting with flavor, making them an excellent choice for fall mornings or any time you crave a delightful snack.
These muffins are not just for pumpkin spice lovers; they’re for anyone who appreciates a delicious baked good. The combination of pumpkin and chocolate creates a unique taste that is rich and satisfying. Plus, they’re vegan, so everyone can enjoy them without compromising on flavor!
What makes these muffins special is their ease of preparation. In just a few simple steps, you can whip up a batch that will fill your kitchen with a heavenly aroma, enticing everyone around to come and have a bite.
Vegan Pumpkin Chocolate Chip Muffins Recipe
These Vegan Pumpkin Chocolate Chip Muffins are a delightful blend of moist pumpkin, rich chocolate chips, and warm spices. They are slightly sweet, with a comforting texture that makes them perfect for breakfast or an afternoon snack.
Ingredients
- 1 cup canned pumpkin puree
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- Optional: pumpkin seeds for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle some pumpkin seeds on top for added crunch.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 160kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 24g
