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My neighbor stopped up on Friday for a little baby play date and arrived holding a plate of warm muffins. Now that is my kind of neighbor! Three muffins later, I was surprised to be so addicted to this vegan recipe! I have never really understood how vegan baking works… eggs and dairy seem like such a valuable part of the process and important in holding it all together. Well, I still don’t understand it but I sure am starting to respect it. These muffins are addicting. They were not cake-y but more gooey. Gobble them up warm out of the oven or pop them in the microwave.

Pumpkin Chocolate Chip Muffins

1 cup canned or fresh pureed pumpkin
1/2 cup water
1/4 cup canola or veg oil
2 Teaspoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour OR unbleached white flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, cinnamon, salt
1/4 teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans or walnut – optional
3 teaspoons raw sugar – optional

Heat oven 350. Blend Pumpkin, Water, Oil, Flax Seeds and Vanilla until well blended. Set aside.

Mix together flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; in a large bowl, add pumpkin mixture stir until well blended (add a little water if mixture seems too dry). Fold in Chocolate Chips and Nuts if you are using them.

Spoon into muffin tins and top with raw sugar if using it.
Bake approx 30 min
Yield: 12 muffin
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28 Responses to “Vegan Pumpkin Chocolate Chip Muffins”

  1. Allison Says:

    My college best friend just turned vegan this year and I made her vegan blueberry muffins a couple of months ago (she was so happy with them). Since the semester is starting in a week, I think I’ll try making these for her. Thanks so much for the recipe!

  2. EB Says:

    I have a bunch of pumpkin left over in the freezer and I was staring at it last night wondering what to do with it. These are perfect! Thanks! Happy New year.

  3. kickpleat Says:

    yum, these look great!!

  4. sponge cake bob Says:

    ehhhhhh- ok.. not to be a sourpuss but this is where I absolutely draw the line.. vegan baked goods, no way! dairy is such an integral part of baking. to not have dairy fat robs pastries and quick breads of richness and creamy mouth feel.

  5. Caroline Says:

    Well Mr. Sponge Cake Bob…. Some people have dairy allergies. And what would you offer them?!

  6. Cakespy Says:

    I think they look great–I think pumpkin is great for vegan baked goods because it gives them that lovely moisture that can sometimes be lacking in dairy-free recipes.

  7. sponge cake bob Says:

    ok-you got me on that one. no way around an allergy. and cakespy is right if you have to forgo dairy then something moist like pumpkin will do the trick.. I guess.. ehhh

  8. The Fitness Guru » Blog Archive » Healthy Foods Says:

    [...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]

  9. SlyGly Says:

    I made these! They were awesome! I’ll be making a secodn batch this week!

  10. Losing Weight…Yeah Right! » Blog Archive » Blogoriety » Archive » Mmm….Koookie Says:

    [...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]

  11. Topics about Food and Recipes » Archive » Pumpkin Chocolate Chip Muffins Says:

    [...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]

  12. heather Says:

    VERY YUMMY. My 3 year old daughter and I made these today for a vegan friend and we can’t wait to give them to her. I think maybe a little more salt, but other then that we will make them again.

  13. bob Says:

    I have been vegan for almost 15 years and back then the options for vegan pastry were limited and I have to admit that vegan baked goods took a little getting used to. These days as veganism becomes more common great recipes are turning up all the time and gone are the days of hockey puck buscuits and floor tile pizza crust. It sounds like you yourself are not vegan, thanks for providing an *awesome* recipe, I just made them with my five year old daughter (who is not vegan, btw) we had a blast and they are delish!

  14. Delicious Lentil Loaf Recipe :: Whipped Says:

    [...] I continue my education of vegetarian cooking from my super-fabulous cook and neighbor, Tracy. I first wrote about her when she delivered this French Picnic Tart to my door shortly after I had Mini-Whipped. A few months later, she came for a visit with her new baby in one arm and a plate full of these warm Vegan Pumpkin Chocolate Chip Muffins in the other. So, when she told me her Lentil Loaf was good, I believed her. [...]

  15. Laura Says:

    The best baked goods I’ve made as a vegan yet! Thanks for the yummy recipe :)

  16. ciria Says:

    I made these tonight and had to share a linky on my blog…delicious!!!!

  17. Janelle Says:

    WOW these are great! I just made them and couldn’t resist one for breakfast, and they didn’t disappoint. Thanks for sharing!

  18. Erin Says:

    I just made 24 of these muffins for a seminar tomorrow. Shared one with my parents (non-vegan/vegetarians), and we all think they’re yummy! I doubled the dark chocolate chips. We’ll see how tomorrow goes with the ravenous grad students.

  19. Erin Says:

    Just baked these again for Thanksgiving! I added dried cranberries to the mix this time.

  20. Panda~chan Says:

    I made quadruple this recipe for a school project and it was a success! All of the muffins were gone in the next 3 days and several people asked for the recipe. My family even asked for a batch for christmas dinner! Thanx a bunch!

    <3

  21. Basic Pumpkin Bread Says:

    [...] Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip [...]

  22. . Says:

    I’ve never had a dairy/egg based baked item that was as good as a ‘vegan’ one. I now no longer bake with those ingredients, because I find they take away from the flavor of the product.
    Thank you for this recipe.

  23. HOaks Says:

    Just made these with few subs. 1cup flour 1 cup oats 1/2 cup soy milk and carob chips. Cinn/sugar mix on top. Baked for 15mins in whoopie mini pie pans(so get something like Panera’s muffies or muffin tops) First time trying vegan baking but man are they GREAT! Will make again perhaps sub some soy yogurt for oil and cut sugar in half?

  24. Vegan Chocolate Chip Pumpkin Muffins | Eat Well. Live Well. Be Well. Says:

    [...] muffin recipe was inspire by one found on The Whipped Blog. A simple google search for who knows what led me there. I’m not a seasoned baker, and [...]

  25. Plenty of Pumpkin! « Alicia Marie Says:

    [...] I recently decided to start volunteering at a homeless shelter for youth. As regularly as my schedule permits, I will be baking and cooking meals for children who would not otherwise be blessed with a homemade meal. With the cold weather coming in strong, I wanted to share the return of delicious, warm autumn favorites. My favorite is a popular one: pumpkin! I adapted a recipe from another wonderful blog “Whipped”. [...]

  26. Eat the Leaves » Squash Coming Outta My Ears Says:

    [...] Pumpkin Chocolate Chip Muffins (my favorite recipe so far): These muffins are delicious. If you want to use eggs, feel free to just substitute the flax seed and water for 2 eggs. I’ve made them both ways and honestly they are just as good with or without the eggs. If you want to make them a little more desert like, I recommend spreading a cream cheese frosting on top. And if you are feeling really adventurous, add a little cinnamon and nutmeg to the frosting. I made these as “cupcakes” for a friend’s birthday recently. They were a hit. [...]

  27. Silent Saturday: Care Package « Breastfeed.Babywear.ClothDiaper.Naturally! Says:

    [...] Chocolate Chip Pumpkin Muffins (tweaked this recipe a [...]

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    I blog quite often and I truly appreciate your content. Your article has truly peaked my interest.
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