I missed getting this out before basic b season started, but better late than never for all those fiending, pumpkin-loving monsters out there (myself included).
Really good pumpkin taste, love the chocolate chips, and they are nice and moist! So get to bakin’. Also, I would like to thank the lovely Richa for this recipe, link to it here Vegan Richa. She made her recipe into a loaf of pumpkin bread, I chose muffins. The time for muffins is less, so make sure to differentiate! Directions for each will be in the “notes”.
- 1¾ cups (218.75 g) flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
- ½ cup (60 g) powdered sugar Use 2 tbsp more for sweeter
- ¼ cup (40 g) brown sugar or coconut sugar or other sugar of choice
- 2¼ tsp (2.25 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
- 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
- 3 tbsp mini chocolate chips or cranberries or currants
- 1 cup (116 g) + 2 Tbsp pureed pumpkin not pumpkin pie mix
- ½ cup (122 ml) non dairy milk
- 3 to 4 Tbsp (4 Tbsp) oil
- 1 tablespoon molasses or use maple syrup
- 1 tsp lemon juice
- pumpkin seeds or vegan mini chocolate chips for topping optional
- Preheat the oven to 365 degrees F / 180ºc.
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
- Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
- Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
- Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
- Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.
- Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.
- Use Butternut squash puree or sweet potato puree instead of pumpkin for variation
- To make into muffins, bake at 350 degrees for 20 minutes, check with a toothpick to make sure they’re cooked through.