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 Your email address will not be published.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