Chocolate Chip Pumpkin Muffins

These vegan pumpkin muffins are moist and sweet, and the addition of dark chocolate chips transforms this baked treat into a perfect indulgence for morning coffee or an afternoon snack.

Our chocolate chip vegan pumpkin muffins are the perfect addition to your Thanksgiving morning (or morning after) breakfast spread.  Served with a hot cup of coffee, latte, or our Peanut Butter Banana Hot Chocolate , they're a delicious treat that is super easy to prepare.

Canned pumpkin puree gives these muffins their beautiful color and the moist, sweet flavor that keep them fresh-tasting for days.  We promise you this -- you won’t need to pick over dried-out muffins to eat with your morning coffee!

Pumpkin pie spice is traditional for Thanksgiving, and we love it combined with chocolate. We encourage you, however,  to experiment by adding other flavors to your vegan pumpkin muffins, including:

• Crushed walnut pieces
• Craisins
• Shredded coconut
• Raw sunflower seeds
• Dried cherries
• Pomegranate seeds
• Crushed raw pumpkin seeds

Give your muffins the elegant wrapping they deserve by using Thanksgiving-themed, gold foil, or beautifully-designed cupcake papers or wraps.  They can be found online at Amazon.com, or at local culinary, paper goods, and hobby shops.

You can make an easy dairy-free topping for the muffins by mixing vegan cream cheese and a small amount of maple syrup or use a dollop of whipped coconut cream and a few shavings of dark chocolate. Alternately, you can serve small bowls of the sweet cream cheese blend, whipped coconut topping, or honey-vegetable spread next to the pumpkin muffins and allow your guests to choose their favorite spreads.  Delicious!

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Chocolate Chip Pumpkin Muffins

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5 from 3 reviews

• Author: Vicky & Ruth
• Total Time: 45 minutes
• Yield: 12 1x

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Description

These vegan pumpkin muffins are moist and sweet, and the addition of dark chocolate chips transforms this baked treat into a perfect indulgence for morning coffee or an afternoon snack.

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Ingredients

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• ⅓ cup plus 1 tablespoon unsweetened vanilla almond milk
• 2 tbsp ground flax seeds
• 1 cup canned pumpkin puree
• 3 tbsp maple syrup
• ⅓ cup coconut oil, melted
• 1 tsp natural vanilla extract
• 1 ½ cups self-rising flour ( see Note 1)
• 1 teaspoon baking powder
• ⅔ cup sugar
• 1 ½ tsp pumpkin pie spice
• ½ teaspoon salt
• ½ cup vegan chocolate chips

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Instructions

1. Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them lightly with cooking spray
2. In a small bowl, combine the almond milk and ground flax. Stir well and set aside
3. In a large bowl, whisk together the pumpkin puree, maple syrup, coconut oil, and vanilla extract. Add the almond milk/flax mixture and mix well
4. In a separate bowl, combine the flour, baking powder, sugar, pumpkin pie spice, salt, and chocolate chips. Slowly add to pumpkin mixture, whisking gently until just incorporated (do not over mix!)
5. Spoon the batter evenly in muffin cups (we like to use a large ice cream scoop). Bake at 350F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let them cool completely

Notes

1. 1 cup self-rising flour = 1 cup flour + 1 ½ teaspoon baking powder +¼ teaspoon salt.                                                    1 ½ cups self-rising flour = 1 ½ cups flour + 2 ¼ teaspoon baking powder + ¼ plus ⅛ teaspoon salt

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American / Fall

Nutrition

• Serving Size: 1 muffin
• Calories: 219
• Sugar: 19
• Sodium: 104.5
• Fat: 9
• Saturated Fat: 6.4
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 33.2
• Fiber: 1.9
• Protein: 2.6
• Cholesterol: 0