These fluffy vegan muffins are packed with pumpkin flavor, crunchy pecans, and sweet dark chocolate chips. Yum!
The idea of pumpkin and chocolate together might seem a little odd at first. But I promise - they are a perfect match!
In fact, it's worked time and again. Like in these pumpkin chocolate chip cookies! So baking those flavors into delicious vegan muffins makes perfect sense.
These vegan pumpkin and chocolate chip muffins are the ultimate vegan breakfast for Fall. Or have them as an easy grab-and-go homemade vegan snack.
These muffins can be made with any orange winter squash as an alternative to pumpkin, especially butternut.
You can use canned pumpkin puree for this recipe, or you can use fresh pumpkin if you're feeling really ambitious. Here's a tutorial on how to make homemade pumpkin puree.
Learn how to easily cut squash in our quick tutorial. The instructions are for butternut squash, but they apply to any sort of hard winter squash, including sugar pumpkin. Bake for a bit longer than instructed — you should be able to pierce through the squash easily with a knife.
To make these gluten-free, simply substitute your favorite gluten-free flour mix for the other flour. Omit the 2 teaspoons baking powder and substitute 1 teaspoon xantham gum.
Vegan Pumpkin Chocolate Chip Muffins
- 2 cups whole wheat pastry flour or light spelt flour
- ½ cup sugar
- 2 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger to taste
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin puree canned
- 2 tablespoons maple syrup
- 2 tablespoons safflower oil
- ¼ cup orange juice preferably fresh, or as needed
- 1 cup vegan chocolate chips
- ⅓ cup chopped walnuts or pecans optional, for topping
- Preheat the oven to 350º F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- In another bowl, combine the pumpkin or squash puree, syrup, oil, and juice and whisk together until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a small amount of additional juice, but it should remain a thick batter. Stir in the chocolate chips.
- Divide the batter between 12 foil-lined muffin cups in a muffin tin. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean. Let cool to room temperature before serving.
Amy Putkonen says
Great recipe! I love pumpkin and I needed to use up these vegan chips! Perfect thing for a cool Fall day!
Excellent recipe. I'll make these again! Great website!
I substituted raisins for the chocolate chips, and used slightly more orange juice -- enjoyed by all!