These muffins were so good. They were easy to whip up and smelled absolutely mouth-watering while they were baking, but even better once they were out on the cooling rack. I couldn’t help but sneak a steaming muffin, and boy was it worth it.
The crumb held together well, and the pumpkin shone through exactly the way it should. It had the perfect blend of spices and was just sweet enough to satisfy a sweet tooth while still being healthier than most baked goods. And the chocolate chips were a decadent add-in; I highly recommend them, they just play up the pumpkin flavors so well!
While it was a bit hard to transport them from the community kitchen to my floor (It’s college, what’d you expect?), I ended up cutting them into halves before leaving them out so everyone could have a taste.
(Note: The shape of my muffins is different from most because I had to use an Extra-large & Extra-small muffin tin – college kitchens aren’t the most well-stocked unfortunately.)
They got rave reviews from everyone – no comments on it tasting either ‘healthy’ or ‘rich’ – The muffins are a good balance between the two poles.
And they do have oil in them, but I used Earth Balance’s Coconut Spread as a healthier option. Feel free to lower the level of oil by substituting with more pumpkin purée.
These were the perfect way to kiss-off Fall Break and welcome in my favorite season.
Make sure to share these with your friends and family – they’ll be begging you for more.
Vegan Pumpkin Chocolate Chip Muffins:
Makes 1 dozen – Adapted from Post Punk Kitchen
- 1 3/4 cups whole wheat pastry flour
- 3/4 cups brown sugar
- 1 Tbsp baking powder
- 1/3 cup vegan chocolate chips
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp cardamom
- 1 heaping cup of pumpkin purée
- 1/2 cup non-dairy milk
- 1/3 cup oil
- 1 tsp vanilla extract
- 3 Tbsp honey, molasses or maple syrup
Preheat oven to 400 degrees. Thoroughly mix together the dry ingredients in a large bowl, then combine the wet ingredients in a separate bowl. Add wet to dry, then whisk together just until combined.
Grease a muffin tin; fill each muffin cup 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Carefully remove the muffins from each cup and allow to cool on a metal rack.
*A quick note: Having a limited amount of space to store spices (College freshman, remember?), I used just 1 tsp allspice instead of ginger, cloves & nutmeg. Allspice is all the spices, technically.