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.
Ingredients
Scale
- 1/3 cup plus 1 tbsp unsweetened vanilla almond milk
- 2 tbsp ground flax seeds
- 1 cup canned pumpkin puree
- 3 tbsp maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp natural vanilla extract
- 1 1/2 cups self-rising flour ( see Note 1)
- 1 teaspoon baking powder
- 2/3 cup sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them lightly with cooking spray
- In a small bowl, combine the almond milk and ground flax. Stir well and set aside
- 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
- 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!)
- 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 cup self-rising flour = 1 cup flour + 1 1/2 tsp baking powder +1/4 tsp salt. 1 1/2 cups self-rising flour = 1 1/2 cups flour + 2 1/4 tsp baking powder + 1/4 plus 1/8 tsp 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
Keywords: vegan, pumpkin, muffins, breakfast, fall, snack, recipe