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 muffins
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January 12th, 2009 at 11:20 am
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!
January 12th, 2009 at 11:59 am
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.
January 12th, 2009 at 4:21 pm
yum, these look great!!
January 13th, 2009 at 10:26 am
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.
January 13th, 2009 at 12:44 pm
Well Mr. Sponge Cake Bob…. Some people have dairy allergies. And what would you offer them?!
January 13th, 2009 at 4:35 pm
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.
January 14th, 2009 at 1:40 pm
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
January 19th, 2009 at 11:59 pm
[...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]
January 20th, 2009 at 10:30 am
I made these! They were awesome! I’ll be making a secodn batch this week!
February 13th, 2009 at 3:48 am
[...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]
February 16th, 2009 at 8:55 am
[...] Vegan Pumpkin Chocolate Chip Muffin Recipe :: Whipped [...]
February 17th, 2009 at 9:41 pm
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.
February 26th, 2009 at 11:07 pm
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!
March 15th, 2009 at 9:46 pm
[...] 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. [...]
October 8th, 2009 at 1:27 am
The best baked goods I’ve made as a vegan yet! Thanks for the yummy recipe :)
October 12th, 2009 at 12:53 am
I made these tonight and had to share a linky on my blog…delicious!!!!
November 3rd, 2009 at 7:57 am
WOW these are great! I just made them and couldn’t resist one for breakfast, and they didn’t disappoint. Thanks for sharing!
November 5th, 2009 at 1:17 am
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.
November 26th, 2009 at 3:38 am
Just baked these again for Thanksgiving! I added dried cranberries to the mix this time.
December 6th, 2009 at 4:21 pm
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
February 11th, 2010 at 10:57 am
[...] Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip [...]
November 10th, 2010 at 8:51 pm
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.
April 16th, 2012 at 10:03 pm
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?
September 16th, 2012 at 2:24 pm
[...] 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 [...]
November 9th, 2012 at 6:26 pm
[...] 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”. [...]
December 6th, 2012 at 8:23 pm
[...] 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. [...]
January 12th, 2013 at 10:18 pm
[...] Chocolate Chip Pumpkin Muffins (tweaked this recipe a [...]