Vegan Pumpkin Chocolate Chip Muffins are a delightful treat that combines the cozy flavors of autumn with the indulgence of chocolate. These muffins are perfect for a quick breakfast, a satisfying snack, or even a dessert.
The Secret to Perfectly Spiced Vegan Pumpkin Muffins
The key to making these muffins truly special lies in the balance of spices. A combination of cinnamon, nutmeg, ginger, and a touch of cloves creates a warm and inviting aroma that will fill your kitchen. Don’t be afraid to adjust the spices to your liking, adding a bit more ginger for a zestier flavor or a pinch of allspice for extra warmth.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour (or gluten-free all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup granulated sugar (or coconut sugar)
- ¾ cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup vegan chocolate chips
Vegan pumpkin chocolate chip muffin ingredients laid out on a table.
Let’s Get Baking!
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In a separate bowl, whisk together the sugar, pumpkin puree, applesauce, oil, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Mixing bowl filled with vegan pumpkin chocolate chip muffin batter.
Tips for the Best Vegan Pumpkin Chocolate Chip Muffins
- Don’t overmix the batter: Overmixing can lead to tough muffins. Mix until the ingredients are just combined.
- Fill the muffin cups properly: Fill each muffin cup about ¾ full to allow room for rising.
- Test for doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached, the muffins are done.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Vegan pumpkin chocolate chip muffins baking in the oven.
FAQs About Vegan Pumpkin Chocolate Chip Muffins
Can I use a different type of flour?
Yes, you can use gluten-free all-purpose flour as a substitute for regular all-purpose flour.
Can I use a sugar substitute?
Yes, you can use coconut sugar or another granulated sugar substitute in place of regular sugar.
Can I add nuts to the muffins?
Absolutely! Chopped walnuts or pecans would be a delicious addition to these muffins.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Can I freeze the muffin batter?
Yes, you can freeze the batter for up to 3 months. Thaw overnight in the refrigerator before baking.
Enjoy the Flavors of Fall
These vegan pumpkin chocolate chip muffins are a delightful way to enjoy the flavors of fall. They’re moist, flavorful, and easy to make. With just a few simple ingredients, you can whip up a batch of these delicious muffins that everyone will love. So go ahead and indulge in the cozy flavors of autumn with these irresistible treats!
