Vegan Chocolate Chip Pumpkin Muffins

Put the kettle on and enjoy a cup of tea along with a couple vegan Chocolate Chip Pumpkin Muffins. They make a terrific afternoon snack, and they’re great for breakfast, too. This easy to make muffin recipe contains just the right amount of pumpkin spice, and it’s oil-free. Vegan Chocolate Chip Pumpkin Muffins Everything is…
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The post Vegan Chocolate Chip Pumpkin Muffins appeared first on Dianne’s Vegan Kitchen.

Vegan Chocolate Chip Pumpkin Muffins

Everything is coming up pumpkin this time of year. I haven’t fallen for the pumpkin spice latte trend, but I do enjoy a little pumpkin here and there. Especially when it’s paired with cinnamon and chocolate. These vegan chocolate chip pumpkin muffins fit the bill nicely.

Pumpkin actually doesn’t have much flavor on its own. It’s the cinnamon and nutmeg that it’s often paired with that people know and love. If fall had a flavor, it would be cinnamon with a hint of nutmeg.

Pumpkin Muffins are Easy to Make!

These muffins are super easy to make!
First you mix the flour, baking powder, baking soda, and spices together in a large bowl.
Then you mix the pumpkin puree, sugar, non-dairy milk, apple sauce, and vanilla extract together.
Next you add the wet mixture to the dry mixture and stir to combine them.
And then you fold in the chocolate chips.
Finally, you divide the mixture among the wells in your muffin tin and bake.

In 15 minutes, you have a tasty snack on your hands!

Making Muffins

You can roast and purée your own pumpkin for this recipe, if you like, but it is pretty time consuming. If you do, you’ll need 1¾ cup of it for this recipe. I find it’s easier to just buy a can of purée.

I like to use organic granulated sugars in recipes like this. Sucanat (which is short for sugar cane natural) and coconut sugar are my sweetness of choice. They’re less processed and contain minor amounts of nutrients. Plus, they’re not process with bone char like non-organic sugars, so they’re suitable for vegans. I’ve tried to make this recipe with maple syrup, and the muffins bake up too gummy. Because of the amount of wet ingredients, it seems to need a dry, granulated sugar.

When buying chocolate chips, make sure you check the ingredients for dairy. Chocolate chips that were once vegan are sneaking milk into the ingredients, so I always check, even if it’s a brand I’ve bought before. I like to use Enjoy Life or Pascha.

These muffins freeze well, so bake up a double batch and freeze half for later!

Vegan Chocolate Chip Pumpkin Muffins

Put the kettle on and enjoy a cup of tea along with a couple vegan Chocolate Chip Pumpkin Muffins. They make a terrific afternoon snack, and they’re great for breakfast, too.

1 ½ cups whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
1 15-ounce can pumpkin puree
½ cup organic sugar (such as sucanat or coconut palm sugar)
¼ cup non-dairy milk
¼ cup unsweetened applesauce
½ teaspoon vanilla extract
½ cup non-dairy chocolate chips

Preheat oven to 350 degrees. Spray a muffin pan with oil or line it with paper liners
In large mixing bowl, mix together the flour, baking powder, baking soda, spices, and salt.
In a small mixing bowl, mix together the pumpkin, sugar, non-dairy milk, apple sauce, and vanilla extract.
Add the wet mixture to the flour mixture and stir to combine. Do not over mix.
Fold in the chocolate chips.
Divide the batter among the muffin cups, filling them ¾ of the way full. Bake for 12 – 15 minutes or until a toothpick in the center comes out clean.