Description
Moist, fluffy, and perfectly spiced vegan pumpkin muffins packed with dark chocolate chips. This one-bowl recipe is easy to make, freezer-friendly, and delicious for breakfast or dessert.
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree
- ½ cup (120g) unsweetened applesauce
- ⅓ cup (80ml) neutral oil (such as avocado or canola)
- ½ cup (120ml) maple syrup
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (170g) dark chocolate chips
- ½ cup toasted pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, applesauce, maple syrup, oil, and vanilla extract until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and gently stir with a spatula until just combined; do not overmix.
- Fold in the dark chocolate chips (and nuts if using) using a gentle folding motion.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to ensure fluffy muffins. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: vegan pumpkin muffins, chocolate chip muffins, fall baking, vegan breakfast, gluten-free option, one-bowl recipe