Vegan chocolate pumpkin muffins
Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. A must-try vegan fall recipe loved by everyone. They are very easy to make and will turn out perfect every time.
Servings 12
Calories 277kcal
Ingredients
- 2 cups all purpose flour
- ¾ cup brown sugar adjust as per taste
- 1 cup dairy-free chocolate chips
- 1 tbsp pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups pumpkin puree home-made/ ready-made
- ⅓ cup apple sauce
- ⅓ cup unsweetened almond milk/ any other plant-based milk
- ⅓ cup canola oil/ any other neutral-flavored oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Put the pumpkin puree in a large bowl. Add brown sugar, oil, apple sauce, vanilla extract, milk, and apple cider vinegar. Mix.
- Put all the dry ingredients in another bowl and whisk together.
- Add the dry ingredients to wet ingredients and mix until everything gets combined together. Don't over mix.
- Add chocolate chips and gently fold into the batter.
- Put an equal portion of batter into all the muffin cups. Bake in a pre-heated oven at 200°C for around 20 minutes or until the muffins clear the toothpick test.
- Once done take out the muffin tin from the oven and put on a cooling rack. Allow to reach room temperature and enjoy!
Notes
- Both homemade and store-bought pumpkin puree can be used.
- If buying from store, make sure to buy pumpkin puree, not pumpkin pie filling.
Nutrition
Calories: 277kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 239mg | Potassium: 112mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg