Vegan Double Chocolate Pumpkin Muffins
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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 18 muffins
- 1/2 cup unsweetened almond milk room temperature
- 2 tablespoons distilled white vinegar
- 2 cups whole wheat flour spoon and leveled to measure
- 1/2 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
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.
*These will stay fresh in an airtight container at room temperature for a week.
**If you want to freeze, cool muffins completely before placing in an airtight container in the freezer.
**These reheat great in the microwave!
Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 362mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3690IU | Vitamin C: 1.1mg | Calcium: 108mg | Iron: 1.9mg