Vegan pumpkin chocolate chunk muffins, flavorsome Vegan pumpkin muffin loaded with dark chocolate chunks. An aromatic bake, perfect for the fall season.

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How to Make Pumpkin Puree
Ingredients for this Delish Vegan Muffins
Stepwise Instructions to make Pumpkin Muffins
Vegan Pumpkin Chocolate Chunk Muffins

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.

Vegan pumpkin muffins with chocolate chunks

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.

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