Vegan Pumpkin and Chocolate Chip Muffins
These Vegan Pumpkin and Chocolate Chip Muffins are sweet but with the warmth of pumpkin spice. The dark chocolate chips make them even more decadent. Get the recipe below.
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Making muffins
Muffins must be one of these easiest treats to make. You don’t need to worry about using techniques like the creaming method or making sure everything is perfectly mixed together. The recipe is a little rough and ready but that’s what makes fluffy muffins.
These Vegan Pumpkin and Chocolate Chip Muffins are made from a mix of flour, bicarbonate of soda, spices, vanilla paste, sugar, vegan yogurt, soy milk, pumpkin puree and chocolate chips. It may sound like a long list of ingredients but each plays an important part in making these pumpkin muffins.
The cinnamon, ginger and nutmeg are especially important as that’s what gives this recipe the autumnal “pumpkin spice” flavour.
Find out more about how to bake these muffins below.
Pumpkin muffins made with real pumpkin
Yes you read that right, these muffins are made with REAL pumpkin puree. That means they are full of goodness.
You could roast and puree your own pumpkin but I use canned pumpkin puree. Make sure you get the 100% pumpkin puree, not pumpkin pie filling which has tonnes of sweeteners and additives.
Making muffins with pumpkin puree is a great way of making a classic recipe into one which is suitable for vegans. The pumpkin puree performs a similar function to egg, bringing the mix together and making it light and fluffy.
Let’s take a look at how these delicious pumpkin and chocolate chip muffins are made
How to make perfect pumpkin and chocolate chip muffins
Making muffins is simple, you just mix your dry ingredients with your wet ingredients. But what are they?
Dry ingredients:
- Plain flour
- Bicarbonate of soda
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Dark chocolate chips
Wet ingredients:
- Pumpkin puree
- Caste sugar
- Vegetable oil
- Vegan yogurt
- Plant milk
- Vanilla paste
Mix the dry ingredients in one bowl, and the wet ingredients in another bowl. Next add the dry ingredients to the wet ingredients and fold them until the batter has just come together.
You don’t need to worry about it being perfectly smooth. Over mixing will make them tough but we want them light and fluffy.
Once the batter is mixed together all that’s left to do is spoon it into the paper cases and bake!
They don’t take long in the oven, just 20 minutes. Enjoy them while still warm.
The recipe
Vegan Pumpkin and Chocolate Chip Muffins
Ingredients
- 250 g plain flour
- 1 0.5 tsp bicarbonate of soda
- 1 0.5 tsp cinnamon
- 1 tsp ginger
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 425 g pumpkin puree
- 250 g caster sugar
- 125 ml vegan yogurt
- 125 ml vegetable oil
- 2 tbsp plant milk
- 1 tsp vanilla paste
Instructions
- Preheat the oven to 180C/350F/gas mark 4.
- Line muffin tins with muffin cases.
- In a large bowl mix the plain flour, cinnamon, ginger, nutmeg, bicarbonate of soda, salt and dark chocolate chips.
- In a separate large bowl whisk together the pumpkin puree, caster sugar, vegan yogurt, vegetable oil, plant milk and vanilla extract.
- Add the dry ingredients into the wet and fold together gently.
- Divide the batter evenly between the muffin cases.
- Bake the muffins for 20-25 minutes until a skewer inserted into the centre comes out clean.
- Leave the muffins to cool in the tin for a couple of minutes before placing them on a wire rack to cool.
- Enjoy while still warm.
Nutrition
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How do you use pumpkin puree?