Chocolate Chip Pumpkin Muffins (Vegan)

Total Time
45mins
Prep 25 mins
Cook 20 mins

This is my own modification of a recipe from bhg.com. I made it vegan, and just a little healthier overall. It's called "double-flavored muffins" on that site.

Ingredients Nutrition

Directions

  1. Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
  2. In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
  3. In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
  4. Add the pumpkin mixture all at once to the flour mixture.
  5. Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
  6. Spoon batter into prepared muffin cups, filling each two-thirds full.
  7. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
  8. Don't overbake.
  9. Remove from muffin cups; serve warm.
  10. For Vegan do not use egg or egg based subs.
Most Helpful

5 5

These were very good! I used unbleached all purpose flour, and tofu for my egg replacer. Everybody liked them a lot! Keeper.

5 5

These came out great- fluffy, just the right amount of spice, and perfectly sweet. I added about 1/4 C chopped walnuts for texture. I used 1/4 cup Splenda blend brown sugar and omitted the white sugar. I only had one egg so I also added 1 T flax seed meal dissolved in 3 T water, and I also cut down on chocolate chips by using 1/3 C mini chips, which was the perfect amount for me. My new go to pumpkin muffin recipe!

5 5

These are really, really great. I used "regular" sugar, EnerG Egg replacer, and one cup real pumpkin puree (not the canned stuff). Because the batter was dry due to the pumpkin puree, I added a small amount of hemp milk. The result - delicious, nutritious, and a huge hit.