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