Chocolate Chip Pumpkin Muffins

These lightly sweet, whole grain, vegan pumpkin muffins are a snack staple when pumpkin is in season. Think of it as a banana replacement!

Course Autumn, Breakfast, Chocolate, Muffins and Quick Bread, Snacks, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 204kcal

Preheat the oven to 180°C (350°F) and grease or line a 12-cup muffin tin.
Add the pumpkin puree, milk, olive oil, and vanilla to a large mixing bowl. Whisk well to combine.
300 grams (1 ¼ cup) pumpkin puree, 120 ml (½ cup) oat milk, 50 ml (¼ cup) olive oil, 1 teaspoon vanilla extract
Add the flour, coconut sugar, cinnamon, baking powder, baking soda, nutmeg, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined, being careful not to over mix.
260 grams (1 ¾ cup) whole grain spelt flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon nutmeg, ¼ teaspoon sea salt, 80 grams (⅓ cup) coconut sugar
Add the chocolate chips to the batter and gently fold in to incorporate.
100 grams (½ cup) dark chocolate chips
Spoon the muffin batter in to the prepared muffin tin, trying to make equally-sized muffins. Bake for 20-22 minutes, or until lightly golden and the muffins pass the skewer test.
Cool the muffins in the tin for about five minutes before carefully removing and cooling fully on a wire rack. Store in a sealed container for 2-3 days or freeze for up to three months.