Description
These Vegan Double Chocolate Pumpkin Muffins are moist, rich, and packed with warming spices and dairy-free chocolate chips. Perfect for a cozy fall snack or breakfast, they’re made with wholesome ingredients like pumpkin purée, almond and cassava flours, and are free from dairy and eggs. The combination of cocoa and pumpkin pie spice provides a luscious chocolatey flavor with a seasonal twist, all while being vegan and nourishing.
Ingredients
Wet Ingredients
- ½ cup (120g) pumpkin purée
- ⅓ cup coconut sugar
- ¾ cup (6 oz) unsweetened almond milk or other dairy-free milk
- ¼ cup (64g) creamy almond butter (or other nut or seed butter)
- ¼ cup (50g) refined coconut oil, melted
- 2 tablespoons flax meal
- ½ teaspoon vanilla extract
Dry Ingredients
- ¾ cup (105g) Bob’s Red Mill cassava flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- 3 tablespoons cocoa powder or cacao powder
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well with coconut oil to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin purée, coconut sugar, almond milk, creamy almond butter, melted coconut oil, flax meal, and vanilla extract. Stir thoroughly until all ingredients are fully incorporated and smooth.
- Add Dry Ingredients: To the wet mixture, add cassava flour, blanched almond flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and sea salt. Stir gently until just combined. Avoid overmixing to keep muffins tender. Then fold in the dairy-free chocolate chips evenly throughout the batter.
- Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20 to 22 minutes. The muffins are done when they are puffy, a toothpick inserted in the center comes out clean, and they spring back lightly when pressed with a fingertip.
- Cool and Store: Remove the muffins from the oven and let them cool completely on a wire rack. Store any leftovers in an airtight container at room temperature for up to three days, refrigerate for up to one week, or freeze for up to six months. Reheat frozen muffins in the microwave or toaster oven before serving.
Notes
- Use refined coconut oil to avoid any coconut flavor, but unrefined can be used if preferred for extra coconut taste.
- Flax meal acts as an egg replacer, so ensure it is fresh for best results.
- Feel free to substitute almond milk with any other plant-based milk.
- You can swap cassava flour for another gluten-free flour blend, but adjust liquid amounts accordingly.
- Let muffins cool fully before storing to prevent condensation and sogginess.
- For extra chocolatey muffins, increase chocolate chips by ¼ cup.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, American
