These yummy vegan pumpkin chocolate chip muffins are loaded with wholesome components like contemporary pumpkin puree, oat flour, and flaked almonds. Plus, this one bowl recipe takes simply half-hour to make!
I am obsessed with putting pumpkin in everything within the Fall, however particularly muffins and cookies. So it must be no shock to see these pumpkin muffins hit the weblog!
These vegan muffins are ridiculously simple. You want simply one bowl, a muffin tray and an oven to make them. And even higher but – they’re the healthiest pumpkin muffins you will ever discover too!
These vegan pumpkin muffins are:
- Vegan.
- Gluten-Free.
- Refined sugar free.
- Filled with fiber and different vitamins.
- Wholesome!
- And completely scrumptious.
As a chocolate lover, I added darkish chocolate chips to mine. However I’ve additionally tried them with blueberries, which additionally made a fantastic addition.
The almonds add a pleasant crunch, whereas the peanut butter offers them a fantastic creamy texture. They style so indulgent, you’ll be able to even get away with serving them for dessert.
Making the Vegan Pumpkin Muffins (Step by Step)
It truly is unbelievably simple. First, preheat the oven to 350 levels Fahrenheit / 180 levels Celsius, and frivolously grease a muffin tray.
If you wish to maintain this recipe fully oil-free and nonetheless forestall sticking, you should utilize silicone muffin cups as a substitute.
Add the dry components (gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar) to a big mixing bowl. Combine collectively properly.
Now add the plant based mostly milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple purée.
Combine collectively as soon as once more, then lastly combine within the dairy-free chocolate chips and flaked almonds.
Divide the batter evenly throughout the muffin tray, filling the divisions nearly all the way in which to the highest (or round ¾, if utilizing muffin circumstances).
Bake within the preheated oven for round 18-20 minutes, till golden brown and a toothpick comes out clear from the centre.
Permit the pumpkin muffins to chill for round 10 minutes earlier than eradicating from the muffin tray and serving.
Do-it-yourself Pumpkin Puree
You possibly can, after all, use canned pumpkin for this recipe. However in an effort to maintain issues as wholesome and pure as attainable, I do wish to make my own.
Merely peel and chop a candy pumpkin selection, unfold throughout a sheet of parchment paper on a baking tray and bake at 400 levels F for 20-25 minutes, till smooth and golden brown.
You possibly can then mash the pumpkin with a potato masher, or add it to a blender or meals processor to make pumpkin purée.
Storing and Freezing the Muffins
You possibly can maintain these pumpkin muffins within the fridge, coated or in an hermetic container, for 5-6 days.
They’re additionally freezer-friendly. Retailer them in a freezer-friendly container for as much as round 2 months, leaving to thaw totally within the fridge or on the counter earlier than serving.
Ideas & Substitutions
If you’re not utilizing self-raising flour, add ½ teaspoon extra baking soda.
The peanut butter will be changed with some other nut or seed butter of your alternative. Alternatively, you’ll be able to take it out and substitute with an equal quantity of apple sauce.
Be happy to interchange the flaked almonds with some other nuts or seeds of your alternative. As an example, I really like including pecans and/or pumpkin seeds to muffins.
Recent berries additionally make a fantastic addition.
Don’t overmix the batter as a result of when you do, the feel will not be as fluffy.
Make certain to not depart them within the oven for too lengthy as they’ll burn fairly simply. It is best to stay extra to the 18-minute mark, as they do agency up a bit extra whereas cooling.
Extra Recipes to Strive
If you happen to love these vegan pumpkin muffins, remember to strive these different scrumptious treats.
Recipe
Vegan Pumpkin Chocolate Chip Muffins
These fluffy vegan muffins are full of pumpkin taste, crunchy pecans, and candy darkish chocolate chips. Yum!
Servings: muffins
Forestall your display screen from going darkish
Directions
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Make the “flax eggs”, which will probably be our egg substitute. In a small bowl, whisk collectively the bottom flaxseed and water. Put aside for 10-Quarter-hour to thicken.
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Preheat the oven to 350 levels Fahrenheit (180 levels Celsius ) and frivolously grease a muffin tray.
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Add the oat flour, self-raising flour, baking soda, cinnamon and coconut sugar to a big mixing bowl. Combine collectively properly.
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Now add plant based mostly milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Combine collectively as soon as once more, then lastly fold within the dairy-free chocolate chips and flaked almonds.
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Divide the batter evenly throughout the muffin tray, filling the divisions nearly all the way in which to the highest (or round ¾, if utilizing muffin liners).
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Bake within the preheated oven for round 18-20 minutes, till golden brown and a toothpick inserted comes out clear from the middle. (You possibly can optionally sprinkle some additional flaked almonds on prime of the muffins within the final 5 minutes of baking.)
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Permit to chill for round 10 minutes earlier than eradicating from the muffin tray and serving.
Notes
If not utilizing self-raising flour, add ½ teaspoon extra baking soda.
These pumpkin muffins maintain within the fridge, coated or in an hermetic container, for 5-6 days. You may also freeze them in a freezer-friendly container for round 2 months.
Vitamin (Estimate per Serving)
Energy: 244kcalCarbohydrates: 40gProtein: 5gFats: 8gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gTrans Fats: 0.001gSodium: 184mgPotassium: 139mgFiber: 3gSugar: 18gVitamin A: 2120IUVitamin C: 1mgCalcium: 60mgIron: 2mg
