These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. peanut butter comfort Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients. Although there are no eggs, the muffins are fluffy and have the right amount of lightness. originally published September 10, 2013 — last updated August 28, 2019 Bake for 18-22 minutes until a toothpick comes out clean. Don't over mix. Then combine the two and whisk until just combined before folding in the chocolate chips. No eggs? A must-try vegan fall recipe loved by everyone. They are very easy to make and will turn out perfect every time. Just make sure not to add more than 1 cup of mix-ins total. The melted chocolate chips don’t hurt, either. This recipe was inspired by I heart vegetables' vegan pumpkin chocolate chip cookies. They are very easy to make and will turn out perfect every time. My name is Vandana Chauhan and I am on a mission to see the world through guilt free food and good books. Usually, I like to fill them close to the top so they explode out and create good tops (although I know this is not the proper way to make muffins). They’re so easy to make and are perfect for a quick snack or breakfast to-go. Once done take out the muffin tin from the oven and put on a cooling rack. 5 from 5 votes. Something that’s sweet and has a non-fibrous smooth, creamy flesh. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Both homemade and store-bought pumpkin puree can be used. You’d never guess they were vegan! ¾ Cup Plant-Based Milk + 2 tsp Apple Cider Vinegar**, ½ Cup Melted Coconut Oil (Or other Neutral Oil), 1¾ Cups Flour (Gluten-Free, Whole Wheat/Spelt or Oat)*. Put all the dry ingredients in another bowl and whisk together. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. Add brown sugar, oil, apple sauce, vanilla extract, milk, and apple cider vinegar. Vegan chocolate chip pumpkin muffins look amazing and delicious too. Dairy-free chocolate chips: Roughly chopped dairy-free chocolate can be used too. Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! This is a quick and easy muffin recipe you’re bound to love! Substitute with canola or vegetable oil if you must. If buying from store, make sure to buy pumpkin puree, not pumpkin pie filling. Your email address will not be published. The following ingredients are required to make vegan pumpkin muffins. Allow to reach room temperature and enjoy! I like to sav ~1/4 to press into the top of the muffin to make them look prettier! Disclaimer:  Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. 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. Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!! Required fields are marked *, Hi! 155 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. Pumpkin puree: Home-made or store-bought both are fine. Use this puree in your desserts. Growing up pumpkin was my least favorite vegetable but I loved having it if it was cooked by him. Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — The cake is supremely soft, moist, springy, and bouncey. Let them cool to room temperature before sealing them inside a freezer baggie. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. 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. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have). Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. However, these pumpkin muffins are very tasty and you will never be able to taste pumpkin in it. The best for breakfast, brunch, or a snack. These sweetly spiced vegan pumpkin muffins are no exception. If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed. A combination of whole wheat flour and all-purpose flour can be used too. Stir in the chocolate chips. 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. You can also use butternut squash in this recipe. No butter? No problem. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins taste. The perfect fall breakfast or take-along snack. Unlike me, pumpkin is my father’s favorite vegetable and he makes the most delicious Indian-style pumpkin which even the pumpkin haters relish. Next, add the dry ingredients and mix, be careful not to over mix! No need to turn on your mixer, a time saver when it comes to doing dishes. So pumpkins always remind me of my father. Pumpkin pie spice: Home-made/ store-bought, Canola oil/ any other neutral-flavored oil. Like all my other vegan baking recipes this too is very easy to make and perfect for beginners. Once baked, allow the pumpkin to reach room temperature then scoop out the flesh. 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. Press the remaining chocolate chips into the tops of each muffin. Looking for more comforting vegan fall recipe ideas? I am also sharing substitute suggestions for some of the ingredients. To make pumpkin spice at home mix the following spices: This will yield around 2.5 tablespoons of pumpkin spice mix. Mix. unsweetened almond milk/ any other plant-based milk, canola oil/ any other neutral-flavored oil. Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter. Just cut some slices of pumpkin. Sign up for monthly newsletter to get all the latest updates on this blog. Yes, any variety of unsweetened milk should work in this recipe (both dairy and non-dairy milks are fine). 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. They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. Absolutely! Stir in the chocolate chips. 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. The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. However, I have personally used most of these products hence recommending them to you. Divide batter equally among the cavities of the prepared pan. // You can increase the quantity of spices in the given proportion if you want to make it in a larger quantity. Keep the flesh side down and bake in a pre-heated oven at 200°C for around 50 minutes or until the pumpkin flesh is nicely roasted and turns very soft.