Pumpkin Chocolate Chip Muffins Recipe
by Analiese Trimber
- Muffin tin
- Baking cups (optional)
- 2 tbsp Ground flaxseed
- 6 tbsp Water
- 1 cup Pumpkin puree
- ¼ cup Almond butter
- 1 ½ tbsp Avocado oil
- 6 tablespoons Maple syrup
- 1 tsp Vanilla
- 1 ½ cups + 3 tbsp Almond flour
- 1 tbsp Coconut flour
- 1 tsp Baking soda
- 1 ½ tsp Pumpkin pie spice
- ½ cup Vegan chocolate chips
- ¼ tsp Salt
- 1Combine flax seeds and water. Let thicken for 10-12 minutes, stirring occasionally.·Preheat oven to 350°F. Grease muffin tin or line with baking cups.
- 2In a small bowl, combine flax egg, pumpkin puree, almond butter, avocado oil, maple syrup, and vanilla.
- 3In a separate, larger bowl, combine almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
- 4Add wet ingredients to dry and mix until fully blended. Fold in chocolate chips.
- 5Transfer muffin batter to muffin tin. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted.·Let cool for a few minutes in the muffin tin. Then transfer to a cooling rack to cool.
Dessert, Breakfast, or Snack!
It’s hard to find an easier-to-make and more versatile food than muffins, and these vegan pumpkin chocolate chip muffins are no exception! Loaded with healthy ingredients, these muffins can be eaten as a breakfast, dessert or snack with only 176 calories each – plus 12 grams of healthy fats from avocado oil and almond butter, fiber from flaxseed, and 3 grams of protein from almond flour and pumpkin.
Vegan baking has its challenges, namely not being able to use eggs. However, ground flaxseed and water mixed together thickens up in just about 10 minutes and mimics the texture of a whisked egg very nicely. In this vegan pumpkin chocolate chip muffin recipe, not only is flaxseed important structurally, but it also has great nutritional benefits. Flaxseed is an excellent source of Omega-3s, in addition to being high in fiber and antioxidants.
Pumpkin puree adds moistness to this vegan pumpkin chocolate chip muffin recipe, in addition to being full of antioxidants like beta-carotene, and vitamins A and C. High quality maple syrup is the only sweetener used and lends a rich flavor profile that cane sugar can’t. The combination of almond flour and coconut flour gives the muffins the perfect texture – not too dense but not too airy. This flour combination is also far more nutritious than any all-purpose flour – almond flour contributes protein and coconut flour contains medium-chain triglycerides, a.k.a. MCTs, a beneficial fat that’s been tied to weight loss.
Almond butter is extremely high in magnesium and vitamin E, and is essential for the texture of these muffins. Avocado oil is used instead of coconut oil, but if you don’t have any, coconut oil can be used in its place.
These pumpkin chocolate chip muffins come together in just 35 minutes; a short amount of time that will give you snacks or breakfast for a week. If you are looking for a more well-rounded meal, these muffins would be the perfect accompaniment to our weekly vegan meal delivery service.