A Delicious Vegan Muffin Recipe

Happy Halloween! This is the time of year for pumpkin treats, and this one is a huge favorite in our house! These are the best chocolate chip pumpkin muffins, so much so that my kids request them all year round. Luckily this is an easy recipe! These muffins are moist and sooo yummy! With the applesauce and pumpkin ingredients, they are healthy, too. They also happen to be vegan, but you would never guess it. If you try this recipe, prepare yourself to not be able to have just one 😉

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The recipe was adapted from “Allergy-Free Treats to Make and Share” by Lori Sandler, Owner of Divvies Bakery.

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These Chocolate Chip Pumpkin Muffins are vegan!

How Do I Make Chocolate Chip Pumpkin Muffins?

Ingredients

3 1/2 cups all purpose flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

One 15 oz. can 100% pure pumpkin

1 cup applesauce

1 cup canola oil

1/3 cup water

2 cups granulated sugar

1 cup mini semi-sweet chocolate chips

Optional: 1/2 cup packed brown sugar for sprinkling on top (I omitted this)

Another option: Instead of chocolate chips use 1 cup of dried cranberries, raisins or chopped apples

The ingredients you need to make the chocolate chip pumpkin muffins

Instructions

1. Preheat oven to 375 degrees. Next, line two muffin trays with paper liners.

2. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger (all the dry ingredients except the sugar) in a separate bowl.

3. In a mixin g bowl add the wet ingredients: pumpkin, applesauce, canola oil and water as well as the sugar. Beat until the sugar is dissolved and all the ingredients are well combined.

mixing the wet ingredients and the sugar

4. Add the dry ingredients to the wet ingredients. Mix together at medium speed.

5. Thoroughly scrape down the sides of the bowl with a spatula and continue beating for another minute. Repeat if necessary.

6. Add the chips and stir them in with the spatula by hand.

7. Fill the muffin trays approximately 3/4 full. Optional: Sprinkle lightly with brown sugar.

8. Bake for 24-26 minutes (may take longer if chopped apples were added instead of chips).

Chocolate Chip Pumpkin Muffins fresh from the oven

9. Remove from oven and let cool for ten minutes. Makes 2 dozen muffins.

Vegan Pumpkin Muffins with Chocolate Chips

Chocolate Chip Pumpkin Muffins

Adapted from "Allergy-Free Treats to Make and Share" by Lori Sandler, Owner of Divvies Bakery

Print Recipe Pin Recipe

Cook Time 25

Course Breakfast, Dessert, Snack

Servings 24

Equipment

mixer, medium bowl, spatula, measuring cups, measuring spoons, muffin trays

Ingredients

3 1/2 cups all purpose flour
2 tsp baking soda

1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg

1/2 tsp ground cloves
1/2 tsp ground ginger
1 15 oz can 100% pure pumpkin

1 cup applesauce
1 cup canola oil
1/3 cup water

2 cups granulated sugar
1 cup mini chocolate chips
1/2 cup optional: brown sugar optional, for sprinkling on top

Instructions

Preheat oven to 375°
Line muffin trays with paper liners.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a separate bowl. Set aside.

In a mixing bowl, add the wet ingredients: pumpkin, applesauce, oil, water, as well as the sugar. Beat with the mixer until the sugar is dissolved and all is well combined.
Add the dry ingredients to the wet and beat together on medium speed. Scrape down the sides of the bowl with a spatula and continue beating for another minute. Repeat if necessary.
Add the chocolate chips and stir by hand with the spatula. Other options instead of chocolate chips could be dried cranberries, raisins or chopped apples.