Vegan Pumpkin Chocolate Chunk Muffins

Vegan Pumpkin Chocolate Chunk Muffins

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

Course Dessert, Snack

Cuisine International

Keyword Autumn bake, Eggless pumpkin cake, Fall bakes, Fall recipes, Halloween bakes, pumpkin puree recipe, Pumpkin recipe, Vegan cakes, Vegan cupcakes, Vegan muffins with silken tofu

Prep Time 10

Cook Time 30

Cooling time 5

Total Time 45

Servings people

Calories 352kcal

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