These vegan pumpkin chocolate chip muffins are the healthier baked good you need to make this season. I love pumpkin recipes of all kinds so I thought it was time to finally share a new one this season. I always like to keep our freezer stocked with some muffins because I love having them around for a quick healthy snack before the gym after work or paired with my morning smoothie. As someone who basically lives in their car between commuting back and forth to work and driving to patient’s homes for visits, having a snack that can be handheld is a bonus!
Tips for Making Vegan Pumpkin Chocolate Chip Muffins
- When measuring the flour, make sure to spoon the flour into the measuring cup rather than scooping it out of the bag with the measuring cup. When you scoop with the measuring cup, you can pack in more flour per scoop which can lead to dry/crumbly muffins.
- I bought my ground flax meal at the grocery store (it was Bob’s Red Mil brand), but you can usually find other brands at the store. Look for it in the baking aisle; I’ve seen it in the bulk bins too before. It is important to purchase ground flax as the whole seeds will not for a gel like the ground seeds do when mixed with water. The purpose of the ground flax seeds is to replace the egg that is normally used in traditional muffin recipes.
- Everything gets mixed together in just one bowl! I get excited about fewer dishes. 😉 You’ll add the ground flax and water first and let it form a gel. Next, you add all the wet ingredients and give it a good stir. Finally, add all the dry ingredients and stir again before adding the chocolate chips at the end.
Health Benefits of Pumpkin
Like most other orange veggies (ie. sweet potato and carrots), pumpkin is chock full of beta carotene which is a powerful antioxidant that is converted to vitamin A in the body. Vitamin A is essential for eye health. In fact, vitamin A deficiency can cause night blindness. Vitamin A can also support immune function – especially important with flu and cold season starting! Pumpkin is also a good source of vitamins C and E (both powerful antioxidants which help prevent cell damage and support the immune system) as well as riboflavin (important for energy production, fat metabolism, and more). Since pumpkin is packed with all these good-for-you nutrients, it gives you all the more reason to use pumpkin more often in recipes this fall!Print
These one-bowl vegan pumpkin chocolate chip muffins are a quintessential recipe for fall. Naturally sweetened with maple syrup, these muffins are great for a healthyish snack on-the-go!
- 2 tablespoons ground flax seed
- 6 tablespoons warm water
- 1 cup canned unsweetened pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1/2 cup non-dairy milk (I used Califia unsweetened coconut almond milk blend – my fave!)
- 1 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup vegan semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or grease well with oil.
- In a large mixing bowl, whisk together the ground flax and water. Let sit for 5 minutes or until flax forms a gel.
- Add pumpkin, maple syrup, oil, and milk to bowl with the flax and stir well.
- Add the flour, baking soda, and salt to bowl and stir just until mixed.
- Stir in chocolate chips.
- Divide dough evenly between 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
- Allow to cool 5-10 minutes before removing from muffin tin and placing on rack to cool completely.
Store these muffins in an airtight container on the counter for up to 3 days. These muffins do freeze well so you can prep them ahead and freeze in an airtight container or ziplock. Just reheat 30 seconds in the microwave when ready to eat.
- Serving Size: 1 Muffin
- Calories: 160 kcals
- Sugar: 10 g
- Sodium: 211 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2.5 g
- Protein: 3 g
- Cholesterol: 0 mg