Chocolatey Pumpkin Vegan Muffins
Muffins made without butter, dairy, or eggs. Pumpkin and chocolate make for a tantalizing combination!
Servings: 12 Muffins
Equipment
- 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 oven to 375°F.
- Put liners in muffin pan if you have them, otherwise grease it.
- In a large bowl add 1 cup pumpkin, replacement for 1 egg, and 1 tsp vanilla. Whisk until mixed well.
- Use a spatula to stir in 2 tbsp cocoa powder and 1 tsp pumpkin pie spice. Then stir in ½ tsp salt and 1⅛ tsp baking soda.
- Add 1⅔ cup flour, stir until just combined, careful not to over stir. Distribute batter evenly in muffin pan.
- Top muffins with Vegan chocolate chips, and bake for 20-25 minutes, until a toothpick comes out clean, then let them rest and cool for at least 10 minutes. If they rest long enough they come out of the muffin pan and liners more cleanly.
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!