Vegan Pumpkin Chocolate Chip Muffins
Bake these moist, eggless whole wheat pumpkin chocolate chip muffins—perfect for a healthy breakfast or snack. This easy recipe combines whole wheat pastry flour, pumpkin puree, and chocolate chips for a delicious treat.
Ingredients
PART 1:
- 2 cups whole wheat pastry flour
- 1 and ½ teaspoon baking soda
- ½ teaspoon salt
PART 2:
- 1 cup pumpkin puree
- ¾ cup white sugar
- 1 cup almond milk
- ⅓ cup avocado oil
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
PART 3:
- ¾ cup chocolate chips
- ½ cup pumpkin seeds toasted
SUBSTITUTES:
- whole wheat pastry flour - 1 cup each whole wheat flour and all-purpose flour
- pumpkin puree - sweet potato puree
- almond milk - any milk of your choice
- avocado oil - any oil of your choice
- apple cider vinegar - white vinegar
- chocolate chips - any dried fruit like raisins cranberries, etc
- pumpkin seed - any seeds or nuts of your choice
Instructions
- Preheat oven at 375F/190C for 15 minutes. Line a 12-cup muffin liner with paper liners or grease it with non-stick cooking spray.
- In a medium sized bowl stir together the ingredients listed in Part 2 and set aside.
- In a large bowl, stir together the Part 1 ingredients.
- Stir in the wet ingredients into the flour mix and combine until just moistened.
- Mix in the chocolate chips and pumpkin seeds.
- Scoop out about ⅓rd of a cup of batter for each muffin and fill the tin.
- Bake for 18-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool for at least 5 minutes. Then take the muffins out of the pan and let it cool completely on the wire rack before storing it.
Notes
- I got 11 muffins for the recipe but I could have got 12 exactly if I had used less batter. The muffins rose up beautifully. I would say that these pumpkin chocolate chips muffins were the best I have baked so far with respect to the look of it because it rose so well. I think the extra batter made it puff up nicely.
- I used pumpkin seeds to make it nut-free so that my son can take it to school. Otherwise my choice would have been toasted walnuts.
Nutrition
Serving: 1 Muffin | Calories: 252kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 263mg | Potassium: 170mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
