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

  1. Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.
  2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation
  3. To make into muffins, bake at 350 degrees for 20 minutes, check with a toothpick to make sure they’re cooked through.

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