Soft, chewy and easy to make, these vegan pumpkin muffins are the perfect way to celebrate fall. They’re made with wholesome ingredients like pumpkin puree and applesauce, yet they’ll entice at all times of day. Meal-prep a batch then store them in the fridge or freezer so you can grab one for a quick breakfast, as a snack or bring all 12 to your next gathering. Anyone can take a scrumptious bite of these dairy-free, nut free and soy free muffins.
Vegan Pumpkin Muffins With Chocolate Chips
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 281 kcal
Ingredients
Dry Ingredients
- 1-3.4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup vegan mini chocolate chips
Wet Ingredients
- 1 15- oz. can pumpkin puree
- 1/2 cup applesauce
- 1/2 cup canola oil
- 2 tsp. vanilla extract
Instructions
-
Preheat oven to 375 degrees F and line cupcake tin with 12 liners.
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In large mixing bowl, add flour, granulated and brown sugar, pumpkin pie spice, baking soda, salt and chocolate chips. Mix well.
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In medium bowl, combine pumpkin puree, applesauce, canola oil and vanilla extract.
-
Add wet mixture to dry mixture and fold together, just until combined.
-
Scoop batter into cupcake liners until all are evenly filled.
-
Bake 22-25 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
- Use this recipe to make 36 mini muffins. Reduce the bake time to 15-18 minutes.
- Grab these ingredients and more at Vitacost.
Nutrition Facts
Vegan Pumpkin Muffins With Chocolate Chips
Amount Per Serving (1 g)
Calories 281
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 199mg8%
Potassium 122mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 32g36%
Protein 2g4%
Vitamin A 5888IU118%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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