Vegan Pumpkin Chocolate Chip Muffins
Hello & Happy Tuesday!!
As soon as I heard the first mention of fall, I was instantly dreaming of all things pumpkin lol. Like most people, after a while I get maxed out on pumpkin, but I love to play around with it as the flavor profile is just so me. Long before there was even a pumpkin spice latte, I was all about the pumpkin as I’m not a huge chocolate person. I naturally gravitate more towards the vanilla and cinnamon combo. So I’m naturally just “basic” through and through lol.
This year I have a myriad of pumpkin concepts I’d like to roll out! Since I’m currently fixated on creating the perfect vegan muffin, I knew I had to whip up the an effortless Pumpkin Chocolate Chip Muffin! While I always mention I’m weirdly not crazy about chocolate, it goes perfectly with the mellow flavor of pumpkin!
In terms of vegan muffins or breads in general, I find that the texture is typically oversaturated. Whether it be too much fruit or banana for the egg substitute, it can more often than not come out just one big soggy mess. That being said, I was on a mission to create the perfect muffin that cooks all the way through!
What’s fab about this muffin recipe, is everything! It’s quick, easy, has minimal ingredients, has buttery soft texture, cooks all the way through, is rich with chocolate, has aesthetic appeal, can easily be made in bulk, and perf for fall!
If you love all things pumpkin or chocolate, you have to try this recipe for vegan Pumpkin Chocolate Chip Muffins!!
Why this recipe rocks:
Perf for fall
Cooks all the way thru!
Don’t even need almond milk!
Eat Drink Shrink
Yields 4 jumbo - 8-10 small
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15 oz can pumpkin puree
- 1/3 cup melted coconut oil
- 1 small size banana, mashed
- 1/2 cup maple syrup
- 3/4 cup chocolate chips (additional for topping)
- Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.
- Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
- Whisk together pumpkin, oil, banana, maple syrup, in a large bowl until smooth, then stir in flour mixture just until combined. lightly fold in the chocolate chips.
- Divide batter among muffin cups and top with additional chocolate pieces (optional) each should be about 3/4 full
- Bake 30 to 35 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean.
- Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.