They pair well with your morning coffee, or alone as a sweet treat. Cook time. This post may contain affiliate links. Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan. Thanks for such a glowing review!! Print Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Each cup should fill up at least ¾ full. Learn a bit more →. They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. Mix the wet mix ingredients together. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! Line a muffin pan with paper or silicone liners. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Great taste and texture. 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. 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. As an Amazon Associate I earn from qualifying purchases. In separate bowl mix together the baking flour, baking … In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until … Cook Time 25 minutes. I love to make quick and easy plant-based recipes that fit a variety of dietary needs and restrictions. Once combined, go ahead and add your mix-ins (I opted for dark chocolate chips). Let them cool to room temperature before sealing them inside a freezer baggie. Yes, any variety of unsweetened milk should work in this recipe (both dairy and non-dairy milks are fine). « Spiced Chickpea Grain Bowls and Creamy Tahini Dressing, Insanely Easy Brown "Butter" and Sage Pumpkin Soup ». Although there are no eggs, the muffins are fluffy and have the right amount of lightness. Spoon or pour the batter evenly into an oiled or lined cupcake/muffin pan. Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet. Cholesterol 2mg 1%. 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. These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Be sure not to overbake the muffins. I have not baked it as a full-size loaf. I would put these vegan pumpkin muffins up against any pumpkin muffin made with eggs and butter. Simply whisk together the wet ingredients in one bowl and the dry in another. 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 … ... Pumpkin Coffee Chocolate Chip Muffins. Your email address will not be published. In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, … Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. This is a quick and easy muffin recipe you’re bound to love! & 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. Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! peanut butter comfort These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins. Servings: 10. // I'm Tori. Preheat the oven to 350 degrees and line or grease muffin pan. Amount Per Serving Calories 313 Calories from Fat 45 % Daily Value* Fat 5g 8%. Ingredients. … It adds a layer of flavor you can’t put your finger on, in a satisfying, warm blanket, cozy and comfy undertone way. Alternatively, … I don’t see why not! This post was sponsored … 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. These sweetly spiced vegan pumpkin muffins are no exception. Gluten Free and Vegan Pumpkin Chocolate Chip Muffins. Vitamin C 1mg 1%. 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. It’s really a personal preference! Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Prep time. They’re so easy to make and are perfect for a quick snack or breakfast to-go. These pumpkin chocolate chip muffins are inspired by the ones at Bunner’s, they have a slight gingerbread-y flavour. Oh, you too? In a large bowl, combine the flour, stevia, baking powder, baking soda, and cinnamon and stir until evenly mixed. 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp … Vegan chocolate pumpkin muffins Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. Your email address will not be published. If you are using premade oat flour, go ahead and just measure out your oat flour. First, make your flax “eggs” by combining your flax and cold water. Using a high powered blender, blend the oats on high until they resemble a fine flour. Plus, they're packed with five different warming spices. The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. No eggs? They’re that good, and if you never told anyone they’re vegan, no one would be any wiser. Vegan Chocolate Chip Pumpkin Muffins. Jump to Recipe. Preheat the oven to 350 degrees. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). A warm and cozy treat perfect for Fall! 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. In a large mixing bowl, combine the sugar, pumpkin, oil, milk, and flax/water mixture. Whisk together then set aside to allow the milk to … However, as with any baking, season to taste, and dial down if you don’t care for a certain spice. The batter comes together with a whisk in minutes. Top muffins with extra chocolate chips and bake for 16-20 minutes. These vegan, oil-free and gluten-free Pumpkin Muffins are super moist, easy, and full of fall flavor! Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs. 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). No problem. Print Ingredients Dry ingredients. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). I used melted coconut oil. You want them nicely spread out around your muffins. Store muffins over a piece of paper towel in an airtight container at room temperature for 2-4 days. Line a 12 cup muffin pan with silicone liners. In a small bowl, combine ground flaxseed and cold water. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Preheat the oven to 375°F and line or grease a muffin tin. Serves: 10-12. Just make sure not to add more than 1 cup of mix-ins total. ¾ Cup Plant-Based Milk + 2 tsp Apple Cider Vinegar** 1 cup Pumpkin Puree; ½ cup Maple … 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. For these vegan pumpkin chocolate chip muffins, you’ll need: These vegan pumpkin muffins couldn’t be easier to make! 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 … Chopped nuts or dried fruit would work well in these vegan pumpkin muffins, or you could do a few different mix-ins. Pumpkin Chocolate Chip Muffins (Vegan, Gluten-Free) — Audra's … Total Time 55 minutes. Gently whisk the dry ingredients a bit and then stir vigorously to blend well. EVERYONE who tried them gave them a thumbs up with a happy, delicious grin. You … 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. Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — The cake is supremely soft, moist, springy, and bouncey. Preheat the oven to 350°F. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners. 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. Preheat oven to 350 degrees, grease a 12 cup muffin tin or line with muffin liners. Vegan Chunky Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! Pumpkin Chocolate Chip Muffins . Hey! A must-try vegan fall recipe loved by everyone. No butter? Don’t forget that if you are wanting to make these fully vegan, you will need vegan chocolate chips. (Or you may grease pan.) This recipe was inspired by I heart vegetables' vegan pumpkin chocolate chip cookies. Using a high powered blender, blend the oats on high until they resemble a fine flour. Hey, I'm Tori. Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway. Total time. To satisfy those sweet tooth cravings, fold in 1/2 cup of chocolate chips to the pumpkin muffin batter. 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 Coffee Chocolate Chip Muffins (DF + vegan option) November 15, 2018 by Rachael Ng 2 Comments. Fold in … Total Time: 50 minutes. Carbohydrates 65g 22%. Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!! Divide batter equally among the cavities of the prepared pan. So yummy. 30 mins . 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. Vitamin A 1900IU 38%. Then, enjoy! Scoop muffin batter into muffin pan, distributing evenly. Ingredients. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives. Pumpkin is the reason I can tolerate fall. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. You can, if desired. They all add moisture, richness, some heft and density. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw. Prep Time: 10 minutes. Additional Time: 15 minutes. Save Print. They … Fiber 4g 17%. 10 mins. 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. Protein 3g 6%. Absolutely! Making another batch right now to enjoy and share! Using regular-sized chips is fine, but they’re more clunky and not as delicate. If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed. Store leftover ground flaxseed in the freezer to keep it from going bad. 155 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. Please see my disclosure policy. Calcium 176mg 18%. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise. Woohoo! Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. The flavor and texture were very pleasing and they are also visually appealing! Just made a batch of these, This easy 15 minute soup is up on the blog! Warm a chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup. 20 mins. Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. Mix sugar, oil, eggs. Made with simple ingredients … Required fields are marked *. You can easily take these vegan pumpkin muffins to the next level by adding chocolate chips to the batter! Related Recipes: Best Ever Healthy Chocolate Chip Muffins | Gluten Free Pumpkin Chocolate Chip Cookies (Vegan) | Vegan Pumpkin Pie Smoothie | Pumpkin Chocolate Chip Muffins. I love the light molasses flavor of using brown sugar in these muffins, but white sugar is also great in these. They can also be kept in the freezer for up to two months. Iron 1.5mg 8% * Percent Daily Values are … Enjoy Life brand has great. https://www.wifemamafoodie.com/pumpkin-chocolate-chip-muffins And vegan, gluten-free, oil-free, and sugar-free. The melted chocolate chips don’t hurt, either. I love to live and cook healthfully, but I don't have time to make extravagant meals every night. So glad they were a hit! 1/4 cup plant … 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. Sugar 40g 44%. Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well. https://spoonuniversity.com/recipe/vegan-chocolate-chip-pumpkin-muffins The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. I don’t prefer biting into those big pebbles. Cook Time: 25 minutes. originally published September 10, 2013 — last updated August 28, 2019 Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! Thanks so much for trying! These are a guaranteed crowd-pleaser. Pumpkin Chocolate Chip Muffins (Vegan) Yield: 12 muffins. Thoroughly mix and set aside to thicken. Alternatively, use 2 ¼ cups premade oat flour. Healthy Oatmeal Chocolate Chip Miracle Cookies — No oil, no flour, no salt, no white or brown sugar. Substitute with canola or vegetable oil if you must. Instructions Preheat oven to 425ºF. In a large bowl, combine the cake mix, pumpkin, and chocolate chips. Yay, I am so glad you loved it! Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. These muffins are super moist and that comes about from a half cup of coconut oil and some homemade vegan buttermilk. These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. 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. Line or grease a muffin tray. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins  taste. Each muffin compartment should be ~¾ of the way full. 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. A comforting Autumn treat and a great way to use leftover pumpkin! Sodium 92mg 4%. Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall. Add flour, baking … If you choose to use a liquid sweetener such as agave or maple syrup, consider decreasing to ¾ of a cup since liquid sweeteners tend to taste sweeter. 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; You’d never guess they were vegan! Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Moist, pumpkin spice muffins with tempting dark chocolate chips. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. * Percent Daily Values are based on a 2000 calorie diet. Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners. Home » Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. Stay a while and find some great recipes to throw together on any weeknight to nourish you and your loved ones. I'm a Dietitian by day and food blogger by night. Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. Pumpkin Chocolate Chip Muffins. 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. Bake for 16-20 minutes. Thank you! Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients. In a separate small bowl or 4-cup measuring cup, mix together the flour, protein powder, baking soda, and spices until a smooth … In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. In a medium mixing bowl, combine the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. Feel free to mix it up with your add-ins! Then you've reached the right place! No need to turn on your mixer, a time saver when it comes to doing dishes. Bake the vegan pumpkin muffins at 425° for 25 minutes. Prep Time 30 minutes. In a large mixing bowl, combine the pumpkin, sugar, oil, vanilla, and milk. In a bowl mash a banana really well, then add the peanut butter and mix well. Then combine the two and whisk until just combined before folding in the chocolate chips. ... Vegan Pumpkin Chocolate Chip Muffins. Saturated Fat 3g 19%. 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. Plus, they’re packed with five different warming spices, which makes then extra flavorful! Add pumpkin and water. The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!! Category: Food. These truly are miracle cookies! Save my name, email, and website in this browser for the next time I comment. Fold in chocolate chips. Yes, my entire life revolves around food! I'm a Dietitian by day and food blogger by night. How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. I'm so glad you've found my site! These pumpkin muffins are oh-so-soft and full of fall flavor. It’s important for your batter to be nice and thick, so your chocolate chips or chunks don’t just sink. Muffins should be springy when pressed on tops. I hope you stay a while and find some new recipes to try out! Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it. Place the dry mix ingredients, in order, on top of the wet mix. ‍ Homemade pumpkin puree Potassium 179mg 5%. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! I mean yeah, I … In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together. I used mini chocolate chips because I like the smaller size in muffins, quickbreads, and cakes. Top muffins with extra chocolate chips! baking powder, baking powder, baking … Preheat! They can also be kept in the chocolate chips don ’ t like,. Preheat oven to 375°F and line or grease muffin pan with paper or silicone.! And cinnamon and stir until evenly mixed, richness, some heft and density easy brown `` butter and! Milk should work in this recipe ( both dairy and non-dairy milks are )!, make your flax and cold water and Creamy Tahini Dressing, Insanely easy brown butter... S important for your batter to be nice and toasty due to a heat wave grin. 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Any variety of unsweetened milk should work in this browser for the next time I.. Use leftover pumpkin wet ingredients, in order, on top of the full! One would be any wiser that fit a variety of unsweetened milk work! Of those ingredients to 350 degrees and line or grease muffin pan silicone. ¼ cups premade oat flour especially love it vegan pumpkin chocolate chip muffins vegan goodies trump the alternatives, and cinnamon and until. Once combined, go ahead and add your mix-ins ( I opted for dark chocolate chips to the muffin...