The Best Vegan Pumpkin Muffins
A delicious batter made with pumpkin puree, flour, sugar, and chocolate chips is baked until golden brown. These tasty muffins make the perfect treat for fall!
Servings 12 muffins
Calories 281kcal
Ingredients
- 15 ounces pumpkin puree
- 2 cups whole wheat pastry flour
- 1 cup coconut sugar
- ½ cup coconut oil
- 2 tablespoons egg replacer of your choice 2 eggs
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons Pumpkin Pie Spice Mix
- ½ teaspoon salt
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Lightly oil 12 cups of a muffin tin or use paper cups.
- Mix the egg replacer with its water and set aside.
- In a medium bowl mix the sugar, oil and egg replacer mixture.
- Add the pumpkin and mix with a Hand Mixer until well blended. It won't be perfectly smooth but close.
- In a large bowl mix the flour and spices together.
- Add the wet ingredients to the dry ingredients until just blended.
- Fold in the chocolate chips if you are using them.
- Fill the muffin cups. They will be pretty full.
- Bake at 425° for 25 minutes.
Video
Notes
The muffins calories and values change without the chocolate chips added.
Nutrition
Serving: 1Muffin | Calories: 281kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 173mg | Potassium: 291mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5523IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg