Easy Vegan Pumpkin Muffins with Chocolate Chips

Easy Vegan Pumpkin Muffins are easy with a soft moist texture. You can add chocolate chips or not – it’s your choice. Great for breakfast and easy to enjoy.

Guarantee:  These Pumpkin Muffins are going to be your favorite muffin for the holidays.  The texture is moister in a silky kind of way.

They are easy and super delicious on their own or you can smear dairy free butter right down the center.

I can never seem to reel in my desires so I went ahead and made half the recipe with chocolate chips and left them out of the other half.

You do whatever your desires call for too. That just makes us all happy!

Pumpkin is such a versatile fruit. Well, it’s technically a fruit but I use it as a vegetable in half of my recipes.

There are so many fabulous recipes popping up out there on the internet right now.

Easy Pumpkin Waffles are a Sunday go-to around here and if you are looking for something to do with pumpkin seeds (pepitas) then you have got to try Vegan Overnight Oats.

I could literally have that every morning. Take a peek at what it looks like!

You should buy some extra cans of pumpkin puree because they disappear from the shelves after Thanksgiving and it doesn’t come back for months and months. That’s what I do.

There are about 6 cans in my cupboard right now and who knows which recipe I’ll make next.

There will probably have to be another shopping trip to add to the supply because I really do want to have some cans a few months past the New Year.

Perfect as a breakfast or brunch they are a nice change to offer on Thanksgiving too. You could have them at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert.

I’m afraid they won’t last long so there won’t be any leftovers.  Or … you could make two batches.

Here’s what they look like in their raw state. You can see I couldn’t make up my mind and made half with chocolate chips and the other without.

 

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You may be wondering how you could use a fresh pumpkin for your canned pumpkin recipes. Well, it is super simple and super delicious when you roast it first.

Homemade Pumpkin Puree

Don’t buy too large of a pumpkin so you can handle it more easily.

Cut out the stem.

Split the pumpkin in half and be very careful. You can also cut one small slice off of the side of the pumpkin and lay it on that flat spot before you cut it in half. That will keep it from rolling.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Scoop out all of the seeds and save for roasting later.

Place the pumpkin halves on the parchment paper and roast for 30 to 45 minutes. A small paring knife should be able to pierce it easily.

Remove the pan from the oven and let it cool.

Use a large spoon and scoop out all of the flesh and place in a food processor. Process until the pumpkin is smooth.

Use in any canned pumpkin recipe and it will also freeze well in freezer containers for 4 months.

 

 

 

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer

To Prepare After Freezing:

They defrost quickly so it really doesn’t take any planning. Just set them out on the table and leave them alone for about 1/2 hour. The microwave will also zap them in 10 to 15 seconds.