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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!
Servings: 18 muffins
Results and timings may vary when adjusting servings
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Nutrition Facts
Vegan Double Chocolate Pumpkin Muffins
Amount Per Serving
Calories 246 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Sodium 145mg 6%
Potassium 362mg 10%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 10g
Protein 5g 10%
Vitamin A 73.8%
Vitamin C 1.3%
Calcium 10.8%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Ingredients
  • 1/2  cup  unsweetened almond milk room temperature
  • tablespoons  distilled white vinegar
  • cups  whole wheat flour spoon and leveled to measure
  • 1/2 cup cocoa powder
  • tablespoon  baking powder
  • teaspoon  baking soda
  • 1/2  teaspoon  salt
  • teaspoons  ground cinnamon
  • teaspoon  ground nutmeg
  • teaspoon  ground ginger
  • 1/2  teaspoon  ground cloves
  • 2/3  cup  pure maple syrup
  • 1/2  cup  coconut oil melted and cooled slightly
  • tablespoon  vanilla extract
  • (15 oz) can pure pumpkin puree not pumpkin pie filling
  • 1 cup vegan dark chocolate chips
Instructions
  1. Preheat oven to 425 degrees F and grease a standard non stick 12 slot muffin tin with cooking spray.
  2. In a small bowl, whisk together milk and vinegar. Set aside for 10 minutes while you prepare the rest of the recipe.
  3. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In another large bowl, whisk together maple syrup, coconut oil, vanilla, pumpkin puree, and milk/vinegar mixture.
  5. Dump the dry ingredients into the wet ingredients.
  6. Gently fold the dry and wet ingredients together with a rubber spatula until *just* combined.
  7. Stir in the chocolate chips.
  8. 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).
  9. Bake at 425 degrees F for 5 minutes.
  10. 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*.
  11. Cool slightly then repeat with remaining batter.
  12. Enjoy!
Notes

*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!

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