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.
Servings: 12 muffins
Calories: 181.78kcal
Ingredients
- 250 g plain flour
- 1 0.5 teaspoon bicarbonate of soda
- 1 0.5 teaspoon cinnamon
- 1 teaspoon ginger
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 425 g pumpkin puree
- 250 g caster sugar
- 125 ml vegan yogurt
- 125 ml vegetable oil
- 2 tablespoon plant milk
- 1 teaspoon 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
Calories: 181.78kcal | Carbohydrates: 41.17g | Protein: 2.9g | Fat: 0.56g | Saturated Fat: 0.13g | Polyunsaturated Fat: 0.12g | Monounsaturated Fat: 0.05g | Sodium: 238.49mg | Potassium: 100.86mg | Fiber: 1.79g | Sugar: 22.93g | Vitamin A: 5522.54IU | Vitamin C: 3.01mg | Calcium: 31.77mg | Iron: 1.5mg