Vegan Pumpkin Muffins
Uh oh. It’s happening again. More pumpkin! I let the lid off last week with Pumpkin Granola, and I’m back today with these supremely moist, fantastically fluffy, and harvest spice-y Vegan Pumpkin Muffins with Chocolate Chips. I also have a chance for you to win a $100 Visa gift card! Details at the bottom of the post.
This recipe is sponsored by Almond Breeze.
In the cosmos of pumpkin recipes, it arguably doesn’t get more basic than a chocolate chip pumpkin muffin. Or more delicious.
I’m also willing to argue that these Vegan Pumpkin Muffins should be one of the first treats you bake this fall.
Even if you think you are set with your go-to pumpkin recipes.
Even if you aren’t actually vegan.
Even if you, like my crazy husband, don’t think chocolate chips and pumpkin belong together (WHAT?). Even if you leave the chocolate chips out, these Vegan Pumpkin Muffins still taste heavenly. That is how good they are.
Requirements for the Best Vegan Pumpkin Muffin
As basic as a pumpkin muffin can be, they are also tricky to get right. If you’ve been reading my blog for a while, you know that I consider muffins Very Serious Business. Remember when I celebrated my 5-year blogiversary with Chocolate Zucchini Muffins instead of cake? THAT is how much I love a good muffin. And I’m a little, er, particular.
A good muffin must be sweet but not too sweet. Full of healthy ingredients without actually tasting like health food. And fluffy. They must be fluffy. (Example: Raspberry Muffins.)
The batter also needs to take no more than 15 minutes to prep. I’m not sure about you, but typically when I want a muffin, I wanted it five minutes ago.
The requirements are out, and the results are in: these Vegan Pumpkin Muffins are very, very good. They meet my every muffin requirement and may have even usurped my favorite Pumpkin Chocolate Chip Bread for my go-to pumpkin breakfast recipe!
If you’ve been looking for a healthy pumpkin muffin recipe that still tastes great, these Vegan Pumpkin Muffins are it. The recipe is 100% whole grain, contains no sugar (the refined kind—thank you maple syrup!), and for those with dietary restrictions, this is a recipe for pumpkin muffins without eggs or dairy.
In place of the egg, I used a flax egg, which is a trendy way of saying that I stirred together ground flaxseed and water, let the mix hang out for five minutes to thicken, then added it to the batter. This “flax egg” acts like a regular egg to bind the muffins and help them rise.
The flaxseed swap won’t work in every recipe (the pumpkin muffins only need 2 eggs, so it’s a small portion of the batter), but it was ultra successful in these now egg-free pumpkin muffins. Bonus: flax is filled with nutrients, so it gives the Vegan Pumpkin Muffins an extra healthy boost. If you don’t need the muffins to be vegan, you can certainly use a regular egg instead.
Keeping the muffins dairy free was easy-peasy, thanks to my healthy baking BFF Almond Breeze. I used the unsweetened original almondmilk in the muffins. It’s only 30 tiny cals per serving, but its creamy texture makes the pumpkin muffins taste rich, and its lightly nutty flavor is an ideal complement to the pumpkin flavor too. While I’m not dairy free (or vegan for that matter), Almond Breeze is still my choice for baking, topping my cereal, and smoothies. I’m totally hooked on its lovely texture and taste.
If you are in the market for easy breakfast recipes you can prep in advance for busy school mornings, work mornings, or, let’s be honest, life mornings (or in the unlikely event of leftovers), these Vegan Pumpkin Muffins are freezer friendly.
I like to wrap mine individually and store them in the freezer, then any time I need a quick boost, reheat one gently in the microwave. Overnight thawing is ideal, but when a lady needs her pumpkin muffin, a lady needs her pumpkin muffin. My fellow muffin lovers, I know you understand.
And now the $$$. Almond Breeze wants to hear from YOU, as in Well Plated readers specifically! They’ve put together this 30-second survey to learn a little more about you, your favorite ingredients, and what you do or don’t like about almondmilk. I took the survey just to test it out and was done in approximately 15 seconds. ALSO there’s moo-lah to be had: when you fill out the survey, you’ll be entered in a giveaway for a chance to win one (1) $100 VISA gift card.
How to enter:
- Click here to take the survey. Then leave a comment on this post below saying “I took the survey!” I’ll randomly select the winner from the comments on this post.
- And…that’s it! Seriously. You could be $100 richer for 30 seconds of effort. Also, the odds are much, much better than Powerball. DO IT!
Survey/giveaway is open to US residents age 18 and older.
Vegan Pumpkin Muffins
- 2 tablespoons flaxseed meal
- 1/2 cup pure maple syrup — plus 2 tablespoons
- 1/4 cup melted cooled coconut oil
- 1 cup canned pumpkin puree — not pumpkin pie filling
- 1/4 cup Almond Breeze Almondmilk Original Unsweetened
- 1 teaspoon pure vanilla extract
- 1 3/4 cups white whole wheat flour — plus 2 tablespoons
- 1 1/4 teaspoons pumpkin pie spice*
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dark chocolate chips — mini or regular—I used mini; dairy free if you'd like the muffins to be vegan
In a small bowl, stir the flaxseed meal together with 5 tablespoons water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F and lightly coat 10 cups in a standard 12-cup muffin tin with nonstick spray.
In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, combine the maple syrup and coconut oil until well blended. Add the thickened flaxseed mixture and beat until fully combined. On low speed, beat in the pumpkin puree, almondmilk, and vanilla.
In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or spatula, just until the flour disappears. The batter will be very thick. Fold in the chocolate chips, reserving a few to sprinkle over the top if desired.
Divide the batter evenly among the prepared muffin cups. For the tallest, fluffiest muffins, I like to use a scoop like this one, which ensures even portions and helps the muffins rise. Fill each cup almost to the top. (My pan yielded 10 muffins. Yours may be a little more or less.) Sprinkle the tops with the remaining chocolate chips. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
Place the pan on a wire rack and let cool for 5 minutes. With a fork or dull knife, very gently remove the muffins from the pan and place them on a wire rack to finish cooling (do not let them sit in the pan for too long or the heat let off by the muffins expanding will be trapped in the pan and cause the edges to become soggy). Enjoy!
- If you do not need the pumpkin muffins to be vegan, you can replace the flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) with 2 large eggs at room temperature (omit the water).
- No pumpkin pie spice? Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
- If you’d like the muffins to be vegan, be sure to use dairy-free chocolate chips.
- I haven't yet experimented with making these muffins gluten free. If you'd like to try, I would recommend starting with a 1:1 baking blend like this one.
- Store muffins according to this guide for How to Store Muffins.
Nutrition InformationAmount per serving (1 (of 10)) — Calories: 255, Fat: 10g, Saturated Fat: 7g, Cholesterol: 1mg, Sodium: 135mg, Carbohydrates: 40g, Fiber: 5g, Sugar: 19g, Protein: 4g
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I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
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