Vegan Pumpkin Muffins

Pumpkins and Chocolates are a match made in heaven! These Vegan Pumpkin Muffins are an absolute treat and pair perfectly with your hot cup of coffee when seasons change. Make these easy pumpkin muffins with applesauce, autumn spices and chocolate chips that is sure to make your kitchen smell divine!

Course Breakfast, brunch, Dessert, Snack

Cuisine American, Dairy-free, eggless, Vegan, vegetarian

Keyword healthy pumpkin muffins, pumpkin, vegan desserts, vegan pumpkin muffins, vegan sweets

Prep Time 5

Cook Time 25

Servings muffins

Calories 162kcal

Author Sireesha A.

Equipment

1 Food Processor or Blender

Ingredients

1 cup canned pumpkin puree
½ cup unsweetened applesauce
¼ cup melted coconut oil or vegetable oil
½ cup maple syrup or agave nectar
¼ cup unsweetened almond milk or any plant-based milk
1 teaspoon vanilla extract
2 cups whole wheat flour or all-purpose flour for lighter texture
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup dairy-free chocolate chips plus extra for topping, if desired

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
In a blender, combine the pumpkin puree, applesauce, melted coconut oil or vegetable oil, maple syrup or agave nectar, almond milk, and vanilla extract. Blend until smooth and well combined.
Add the whole wheat flour (or all-purpose flour), baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the blender. Blend again until the batter is smooth and all ingredients are fully incorporated.
Pour the blended batter into a mixing bowl. Fold in the dairy-free chocolate chips using a spatula or spoon until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup almost to the top. If desired, sprinkle a few extra chocolate chips on top of each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve and Enjoy!

Notes

Pumpkin Puree: Make sure you buy puree that is 100% pumpkin and NOT “Pumpkin Pie Filling”, which contains other ingredients.

Oil Substitute: You can substitute vegan butter instead of coconut oil (substitute 1:1 ratio)

Storing: Store the remaining an airtight container at room temperature for up to 2-3 days. You can also freeze your muffins (tightly wrapped) in a ziplock or an airtight container for up to 4 months.

Nutrition