Chocolate Chip Pumpkin Muffins Vegan
Sink your teeth into these moist and flavorful Vegan Chocolate Chip Pumpkin Muffins, the ultimate fall-inspired treat! Packed with cozy warm spices like cinnamon and nutmeg, these muffins are made with wholesome canned pumpkin puree and dairy-free dark chocolate chips for a perfectly indulgent, plant-based snack. With a quick 15-minute prep time and a heavenly aroma that will fill your kitchen, they’re ideal for breakfast on-the-go, a mid-day pick-me-up, or even dessert. These muffins are not only free of dairy and eggs but also irresistibly fluffy, lightly sweetened with brown sugar, and topped with gooey chocolate in every bite. Whether you're embracing the pumpkin season or satisfying a sweet tooth, this delectable recipe will have you coming back for seconds!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Canned pumpkin puree (unsweetened)
- 0.75 cups Brown sugar
- 0.5 cups Unsweetened almond milk (or other plant-based milk)
- 0.25 cups Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.75 cups Dark chocolate chips (dairy-free)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with coconut oil.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the pumpkin puree, brown sugar, almond milk, melted coconut oil, and vanilla extract until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the dairy-free dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are okay).
Remove the muffins from the oven and let them cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 186.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 424 mg | 33% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
