Vegan Pumpkin Chocolate Chip Muffins
These fluffy vegan muffins are packed with pumpkin flavor, crunchy pecans, and sweet dark chocolate chips. Yum!
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Servings: muffins
Equipment
Ingredients
- 1 cup oat flour gluten-free if desired
- 1 cup self raising flour gluten-free if desired
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups coconut sugar
- 1 cup plant based milk
- 1 tablespoon apple cider vinegar
- ⅔ cup pumpkin puree
- 2 tablespoon ground flaxseed
- ¼ cup water
- ¼ cup peanut butter creamy
- ¼ cup apple sauce
- ½ cup vegan chocolate chips
- ⅓ cup sliced almonds plus extra for garnish
Instructions
- Make the "flax eggs", which will be our egg substitute. In a small bowl, whisk together the ground flaxseed and water. Set aside for 10-15 minutes to thicken.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius ) and lightly grease a muffin tray.
- Add the oat flour, self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
- Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally fold in the dairy-free chocolate chips and flaked almonds.
- Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around ¾, if using muffin liners).
- Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick inserted comes out clean from the center. (You can optionally sprinkle some extra flaked almonds on top of the muffins in the last 5 minutes of baking.)
- Allow to cool for around 10 minutes before removing from the muffin tray and serving.
Notes
If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
If not using self-raising flour, add ½ teaspoon more baking soda.
These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.
Nutrition (Estimate per Serving)
Calories: 244kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 184mgPotassium: 139mgFiber: 3gSugar: 18gVitamin A: 2120IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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