Uh oh. It’s happening again. More pumpkin! I let the lid off last week with Pumpkin Granola, and I’m back today with these supremely moist, fantastically fluffy, and harvest spice-y Vegan Pumpkin Muffins with Chocolate Chips. I also have a chance for you to win a $100 Visa gift card! Details at the bottom of the post.
This recipe is sponsored by Almond Breeze.
In the cosmos of pumpkin recipes, it arguably doesn’t get more basic than a chocolate chip pumpkin muffin. Or more delicious.
I’m also willing to argue that these Vegan Pumpkin Muffins should be one of the first treats you bake this fall.
Even if you think you are set with your go-to pumpkin recipes.
Even if you aren’t actually vegan.
Even if you, like my crazy husband, don’t think chocolate chips and pumpkin belong together (WHAT?). Even if you leave the chocolate chips out, these Vegan Pumpkin Muffins still taste heavenly. That is how good they are.
As basic as a pumpkin muffin can be, they are also tricky to get right. If you’ve been reading my blog for a while, you know that I consider muffins Very Serious Business. Remember when I celebrated my 5-year blogiversary with Chocolate Zucchini Muffins instead of cake? THAT is how much I love a good muffin. And I’m a little, er, particular.
A good muffin must be sweet but not too sweet. Full of healthy ingredients without actually tasting like health food. And fluffy. They must be fluffy.
The batter also needs to take no more than 15 minutes to prep. I’m not sure about you, but typically when I want a muffin, I wanted it five minutes ago.
The requirements are out, and the results are in: these Vegan Pumpkin Muffins are very, very good. They meet my every muffin requirement and may have even usurped my favorite Pumpkin Chocolate Chip Bread for my go-to pumpkin breakfast recipe!
If you’ve been looking for a healthy pumpkin muffin recipe that still tastes great, these Vegan Pumpkin Muffins are it. The recipe is 100% whole grain, contains no sugar (the refined kind—thank you maple syrup!), and for those with dietary restrictions, this is a recipe for pumpkin muffins without eggs or dairy.
In place of the egg, I used a flax egg, which is a trendy way of saying that I stirred together ground flaxseed and water, let the mix hang out for five minutes to thicken, then added it