These Vegan Double Chocolate Pumpkin Muffins are loaded with whole wheat flour, pumpkin purée, maple syrup, vegan dark chocolate chips, and cozy spices: cinnamon, nutmeg, ginger, and cloves! Perfect for breakfast or dessert. Freezer friendly!
If you love these vegan muffins, you should also check out: vegan banana chocolate chip muffins and healthy chocolate banana muffins.
It’s currently 60 degrees, sunny, and a little breezy . . .
aka
. . . the most perfect fall day.
I’m currently enjoying said weather with a cup of coffee whilst bundled up in a cozy sweater <– this, honestly, would be enough, but I took it up a notch today, because #mondayblues, so I’m also currently munching on a couple vegan double chocolate pumpkin muffins . . .
aka
. . . the most perfect way to celebrate the most perfect fall day.
These pumpkin muffins are light, yet perfectly chocolate-y, and loaded with all your favorite pumpkin pie spices.
They’re perfect with your morning cup of coffee, but also really good with an extra large scoop of your favorite non-dairy ice cream and a glass of red wine for dessert . . . not that I would know from experience or anything. 😉
Make these as a last minute addition to brunch or make them in advance and store them in the freezer for later.
Trust me.
You can’t go wrong.
Ingredients in vegan double chocolate pumpkin muffins:
- Almond milk
- White vinegar – you can’t taste it, but keeps these muffins super light and airy
- Whole wheat flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Maple syrup
- Coconut oil
- Vanilla
- Pumpkin purée
- Vegan dark chocolate chips
How to make easy chocolate pumpkin muffins:
- Whisk almond milk and vinegar together in a small bowl. Set aside for 10 minutes.
- In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, ginger, cloves.
- In another large bowl, whisk together maple syrup, coconut oil, vanilla, and pumpkin.
- Combine the wet and dry ingredients.
- Fold in the dark chocolate chips.
- Use a 1/4 cup measuring cup to scoop the muffins into a standard 12 slot non stick muffin tin.
- Bake
- DEVOUR
Are these chocolate pumpkin muffins healthy?
I’d say these chocolate pumpkin muffins are healthy-ISH.
What do I mean by that . . .
Are these muffins health food?
Well. No.
BUT are these muffins loaded with whole wheat flour, healing spices, nutrient dense pumpkin, and reduced all natural sugar?
Yes!
I’ll leave it at that. 😉
A healthier muffin that perfectly chocolate-y and pumpkin spice-y?
Gimme!
– Jennifer
Vegan Double Chocolate Pumpkin Muffins
Equipment for this recipe
Ingredients
- 1/2 cup unsweetened almond milk room temperature
- 2 tablespoons distilled white vinegar
- 2 cups whole wheat flour spoon and leveled to measure
- ½ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 (15 oz) can pure pumpkin puree not pumpkin pie filling
- 1 cup vegan dark chocolate chips
Instructions
- Preheat oven to 425 degrees F and grease a standard non stick 12 slot muffin tin with cooking spray.
- In a small bowl, whisk together milk and vinegar. Set aside for 10 minutes while you prepare the rest of the recipe.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In another large bowl, whisk together maple syrup, coconut oil, vanilla, pumpkin puree, and milk/vinegar mixture.
- Dump the dry ingredients into the wet ingredients.
- Gently fold the dry and wet ingredients together with a rubber spatula until *just* combined.
- Stir in the chocolate chips.
- Use a 1/4 cup measuring cup to evenly scoop the batter into the prepared muffin tin (you’ll have enough batter to make 18 muffins).
- Bake at 425 degrees F for 5 minutes.
- Leaving the muffins in the oven, decrease the heat to 375 degrees F and bake for an additional 8-10 minutes, or until an inserted toothpick comes out *almost clean*.
- Cool slightly then repeat with remaining batter.
- Enjoy!
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Michelle
Jennifer @ Show Me the Yummy
Laurynas
Jennifer @ Show Me the Yummy
Kimberly
Jennifer @ Show Me the Yummy
Alida
Jennifer @ Show Me the Yummy