Vegan Pumpkin Chocolate Chip Muffins are one of the best things to make using pumpkin. It’s my favorite season of the year and I’ve already started baking. No need to mention that pumpkin will be staple in my kitchen during this time because I’m a little obsessed with pumpkin. And these shining muffins are my first pumpkin based baked stuff. Wouldn’t it be great to start a chilly fall day with these goodies?
I made these vegan pumpkin chocolate chip muffins for our 2-year-old as he has to follow a semi-vegan diet. Could egg-free and dairy-free pumpkin muffins be as good as non-vegan ones? These are the best answer to prove how fantastic they could be! Moist, fluffy and loaded with pumpkin flavor. I mostly use banana when baking something vegan and pumpkin makes a great substitute this time. Both make the vegan bread, cake or muffins just as good as the ones with egg and dairy products. The best thing I love about vegan baking is that you don’t need an electric mixer to whisk things, just a whisk or a fork works fine.
Remember the Spiced Pumpkin Butter I shared a few days ago? I used it in this recipe, so I didn’t have to prepare another batch of pumpkin puree. We don’t have it canned here in Turkey, so I need to make my own pumpkin puree every time I want to bake something with it. Well, I’m not complaining about it since I love making things myself at home.
You can just use canned pumpkin puree if you have it in hand. You just need to make some adjustment on the amount of the sweeteners in the recipe then.
See our other chocolate recipe videos here:
Vegan Pumpkin Chocolate Chip Muffins
Vegan pumpkin chocolate chip muffins. Moist, fluffy and very easy to make. Just as good as the non-vegan ones.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 14
- 2 cups spiced pumpkin butter
- 1/2 cup sunflower oil
- 2 tablespoons grape molasses
- 1/2 cup water or almond milk
- 1 tablespoon vinegar
- 2 and 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup dairy-free chocolate chips
- Preheat oven to 375F and line muffin tin with liners.
- Using a whisk, mix spiced pumpkin butter, oil, grape molasses, water or almond milk and vinegar.
- Sift flour and baking powder into the wet mixture and stir just until everything is combined. Taste it and if you find it not sweet enough, just add in more molasses and a little more flour.
- Fold in chocolate chips and stir again. Spoon into the liners, filling 3/4 of them.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Insert a few more chocolate chips on each muffin right after you remove them from oven, when they are still hot. This step is just for presentation, so it’s optional.
1. If you don’t have spiced pumpkin butter in hand, use a mixture of 2 cups pumpkin puree (not pumpkin pie filling), 3/4 cup sugar, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon ground ginger.[br][br]2. These muffins might stick to the liners when they are warm, so let them cool completely. Letting them rest overnight is the best. They will come out easily then.