Vegan Pumpkin Chocolate Chip Muffins

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”.

Ingredients:

Dry:

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

Wet:

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

Instructions:

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.

Notes

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.