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! showmetheyummy.com #vegan #pumpkin #muffins #chocolate
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5 from 1 vote

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
Course: Breakfast, Dessert
Cuisine: American
Keyword: Vegan Double Chocolate Pumpkin Muffins
Servings: 18 muffins
Calories: 246kcal

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

  • 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!

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!

Nutrition

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