Vegan Chocolate Chip Pumpkin Muffins Recipe
An easy, one-bowl vegan chocolate chip pumpkin muffin recipe that you can make in minutes. Egg-free and dairy-free, but every bit as delicious as any chocolate chip pumpkin muffin you've ever tried!
Equipment
- Muffin Pan
Ingredients
- 1 cup pumpkin puree (make sure not to use pumpkin pie FILLING)
- 1 cup brown sugar, light or dark, firmly packed
- 1/2 cup oil canola or vegetable oil work well
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
- 1 cup mini-chocolate chips
Instructions
- Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
- In a large bowl, combine pumpkin, brown sugar, oil, syurp and apple juice. Mix well to combine.
- Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips to wet ingrediens, and mix until just combined. Do not over mix.
- Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
- Store any remaining muffins tightly covered.
Notes
These muffins freeze well.
Muffins stay fresh up to a week in the refrigerator. We heat in the microwave for a few seconds to remove the chill when serving.
Nutrition
Calories: 242kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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