Vegan pumpkin muffins recipe made with pumpkin puree, fall spices and chocolate chips. These eggless and dairy-free muffins are perfect for breakfast or as healthy (ish) snacks all autumn long!
2Tablespoonsoat milkcan substitute with almond milk
1teaspoonpure vanilla extract
1/2cupbrown sugar
2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
2teaspoonsground cinnamon
1/2teaspoonground nutmeg
1/2teaspoonground cloves
1/2cupchocolate chipsplus more for topping
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin or line with cupcake liners and set aside.
Make flax "egg": Mix flaxseed and water and set aside. Let the mixture rest for 5-10 minutes to allow it to thicken.
In a large mixing bowl, whisk together canned pumpkin, coconut oil, maple syrup, oat milk, vanilla, flax egg, and brown sugar.
In the same mixing bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until just combined (some flour streaks are okay)
Using a rubber spatula, fold in chocolate chips.
Scoop muffin batter into greased/lined cupcake tin almost to the top. (I like using an ice cream scoop for this step!) Top muffins with extra chocolate chips if desired.
Bake for 18-20 minutes. Check doneness by sticking a toothpick into the center and it comes out clean.
Remove from oven and let cool.
Video
Notes
Homemade muffins will keep well for up to 5 or 6 days. Store in an airtight container and keep at room temperature.To freeze: Let them cool and then wrap each muffin in a layer of plastic cling film. Put all of the wrapped muffins in a sealed freezer-safe zipper bag, and keep in the freezer for up to 3 months.