These vegan pumpkin muffins are studded with chocolate chips and can be enjoyed for breakfast, dessert or snack time. Be sure to buy unseasoned pumpkin puree, not pumpkin pie filling, to make these vegan muffins.

Carolyn Casner
EatingWell.com, September 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
20 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

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  • Combine water and ground flaxseed in a small bowl. Let stand for a few minutes.

  • Whisk almond milk (or oat milk), sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the pumpkin mixture and stir until just combined. Stir in chocolate chips. Divide the batter among the prepared muffin cups.

  • Bake until golden and a toothpick inserted into the center comes out clean, 25 to 28 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool to room temperature.

Equipment

Muffin tin with 12 (1/2-cup) cups

To make ahead

Store muffins, well wrapped, at room temperature for up to 3 days or freeze for up to 4 months.

Nutrition Facts

248 calories; fat 11g; sodium 110mg; carbohydrates 35g; dietary fiber 4g; protein 4g; sugars 17g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 5549IU; potassium 151mg.
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