Vegan pumpkin chocolate chunk muffins, flavorsome Vegan pumpkin muffin loaded with dark chocolate chunks. An aromatic bake, perfect for the fall season.
Vegan muffins | Pumpkin muffins | Pumpkin chocolate chunks muffins | Vegan muffins with dark chocolate | How to bake vegan muffins | How to bake pumpkin muffins | Easy Vegan muffins | Pumpkin cupcakes | Eggless pumpkin muffins | Fall recipes | Autumn bakes | Fall pumpkin bakes
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I m loving the recent pumpkin bakes. Last week made a batch of Pumpkin chocolate chunk loaf, which was a huge hit with my kids and also my friends. Yes, I always share my bakes with my friend who stays nearby, she too have kids the same age as mine and they all go to school together. If i don't send him his share, i will be in sweet trouble.
I m always happy to bake for my friends and family, having a crowd who enjoy your food is indeed a blessing, don't you all agree?
Today's recipe of Vegan Pumpkin muffins is yet another old recipe from the blog. Since i made a fresh batch of pumpkin puree last week, i m excited to revive all the old pumpkin bakes from the archive.
How to Make Pumpkin Puree
Pumpkin puree is easy to make at home, you don't have to pay big bucks to buy a can of pumpkin puree. Once you have the puree ready, make this gorgeous pumpkin cake with peanut butter frosting
- Wash and line the pumpkin on a greased baking tray. I have used pumpkin slices. All the slices together weigh around 2.5 kgs.
- Preheat the oven to 200C, Lay the pumpkin flesh side down. Bake the pumpkin for 40-50 minutes until the flesh becomes fork tender.
- Remove teh baked pumpkin from the oven, let it cool down completely. Peel the flesh from teh skin using a fork. Blend the flesh smooth.
- Divide into portions and freeze. I divided into 1 cup portion. Got around 5 cups from the 2.5 kg pumpkin.
If you love pumpkin in your cooking, check this Afghani Kadoo bolani, flatbread stuffed with pumpkin
Ingredients for this Delish Vegan Muffins
- Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- Leavener : This delish pumpkin muffins uses both baking powder and baking soda
- Pumpkin puree : I have used homemade pumpkin puree, store bought puree should also work well with this recipe.
- Egg replacement : These soft and fluffy vegan muffins uses flaxseed meal mixed with water as egg replacement.
- Sweetener : this delicious eggless pumpkin cake uses normal white sugar.
- Fat : I have used sunflower oil in this recipe, you can substitute it with any flavorless oil.
- Flavors : i have used a good mix of cinnamon, dried ginger, cardamom and clove in this autumn bake with pumpkin.
- Add-ons : This vegan pumpkin muffins uses good amount dark chocolate in the batter. I have used 100 grams of Lindt dark chocolate in this delish chocolate loaf
Stepwise Instructions to make Pumpkin Muffins
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure all ingredients and let it be at room temperature. Especially pumpkin puree, if using frozen, remove it ahead, let it thaw and come to room temperature.
- In a wide bowl, whisk together flour, baking powder, baking soda and chopped dark chocolate. Add in the spices too and whisk well to combine.
- In another large bowl, take together pumpkin puree, flaxseed meal mixed water, oil, and sugar. Mix well to form a uniform liquid.
- Slowly add ½ cup flour to the wet ingredients, using a whisk combine the flour into liquid.
- Preheat the oven to 180C, pour the batter into a lined muffin pan. Bake in the preheated oven for 25-30 minutes or until a skewer inserted in the middle of the muffins comes out clean.
- Take the cake out of the oven, let it sit in the pan for 5 minutes. Carefully remove the muffin from the pan to the wire rack. Let it cool down and enjoy.
- I usually leave the muffins on the counter for a day, then refrigerate in an air-tight container.
- If serving from the refrigerator, reheat the muffins for 10 -20 seconds in a microwave and serve warm.
Vegan Pumpkin Chocolate Chunk Muffins
Equipment
- Convection oven
- Bowls for mixing the batter
- Measuring cups and spoons
- Whisk and spatula
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- ½ cup oil
- 1 teaspoon cinnamon powder
- 1 teaspoon dried ginger powder
- ½ teaspoon cardamom powder
- ¼ teaspoon clove powder
- 1 cup pumpkin purée
- 2 tablespoon. Flaxseed meal mixed with half a cup water.
- 100 grams Lindt dark chocolate , cut into chunks
Instructions
- Preheat the oven to 160c. Line the muffin tray with liners. I have used 12-hole big muffin pan and a 12-hole mini muffin pan.
- In a bowl, take flour, baking powder, baking soda, cinnamon powder, dry ginger powder, cardamom, and clove powder. Whisk this all together.
- Add chocolate chunks to this flour mix and whisk it together. I have used lindt dark chocolate in the recipe, you can also use good quality dark chocolate chips.
- In another wide bowl, take pumpkin purée add half cup water, oil and the flaxseed mixed water. Whisk this all together to form a uniform liquid.
- Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter.
- Fill the big muffin pan with ½ cup batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter. Fill the remaining batter into the mini muffin pan.
- Bake the muffins in the preheated oven for 25-28 minutes or until a skewer inserted in the middle comes out clean. The mini muffin gets done by 15-18 minutes.
- Oven temperature differs from oven to oven, so bake accordingly.
- Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, the remove the muffins onto a wire rack.
- Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box.
- IF serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.
Notes
- Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
- if you are using frozen pumpkin puree in the bake, then keep it out of the freezer and let it thaw completely before using in the bake.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Akila
Looks lovely... Spicied frosting is new to me..
Unknown
Cute cupcakes.. They look delicious.
divya
looks tempting & delicious...mouthwatering!
Priya Suresh
Great looking cupcakes, drooling.
Daisy Roshan
the cupcake looks perfect..i am a fan of eggless bakes...
cheers
Swathi
Yummy and delicious cupcakes love it Priya.
Unknown
cupcakes look yum 🙂 want to try them
subhashini
I feel like grabbing this and putting inside my mouth.
Unknown
nic and yummy cupcakes...
B-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook with Spices
South Indian Cooking (SIC) Series
Achu
Beautiful and simple elegant 🙂
Deepa. R. Krishnan
Hey Priya ...Lovely cup cakes,dear..
Why dont u link it to my event?Kids recipes--@
http://www.deepsrecipes.com/p/events.html
Thanks in advance!
Reshmi Mahesh
Lovely cupcakes and flavor packed frosting yummy...
Mindy S
These are delicious! Lots of yummy pumpkin flavors. I used chocolate chips instead of chocolate chunks.
Elisa
Love this Vegan Pumpkin Chocolate Chunk Muffins recipe, is easy and looks delicious, definitely will make them soon. Thanks for sharing 🙂
rebecca
the cardamom adds such a nice flavor! these are so good
Ali
These pumpkin muffins turned out so well, and they were really easy to make!
Jess
Loving this vegan option for a Fall must have treat!
Carrie Robinson
This recipe would be perfect to make when I realize I have run out of eggs and have a pumpkin muffin craving! They look perfect. 🙂