Chocolatey Pumpkin Vegan Muffins
Muffins made without butter, dairy, or eggs. Pumpkin and chocolate make for a tantalizing combination!
Servings: 12 Muffins
Equipment
- Muffin Pan
- Muffin Liners
Ingredients
- 1 cup pumpkin plain puree
- 1 tsp vanilla extract
- 1 egg replacer for 1 egg we used Bob's Red Mill Egg Replacer
- ½ cup olive oil
- ⅓ cup non-dairy milk we used oat milk
- ⅔ cup sugar
- 2 tbsp brown sugar
- 2 tbsp cocoa powder unsweetened, we used dark cocoa
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1⅛ tsp baking soda
- 1⅔ cups flour
- ¼ cup Vegan chocolate chips
Instructions
- Preheat the oven to 375°F.
- Line a 12-cup muffin pan with liners or lightly grease the cups.
- Prepare the egg replacer for 1 egg according to its package directions. In a large bowl, whisk 1 cup plain pumpkin puree, the prepared egg replacer and 1 tsp vanilla extract. Stir in ½ cup olive oil, ⅓ cup non-dairy milk, ⅔ cup sugar and 2 tbsp brown sugar until combined.
- Stir in 2 tbsp unsweetened cocoa powder, 1 tsp pumpkin pie spice, ½ tsp salt and 1⅛ tsp baking soda.
- Fold in 1⅔ cups flour just until combined, without overmixing. Divide the batter evenly among the 12 muffin cups.
- Sprinkle ¼ cup vegan chocolate chips over the muffins. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for at least 10 minutes before removing them.
Notes
To have these muffins taste more like pumpkin pie and less chocolatey, you could try using 1 tbsp cocoa powder instead of 2 tbsp, and use 1 tbsp pumpkin pie spice instead of 1 tsp. We want to try it this way next time!