Best Ever Vegan Pumpkin Muffins
Soft and fluffy vegan pumpkin spice muffins with chocolate chips.
Ingredients
Wet Ingredients
- 1.25 cups pumpkin puree canned
- 1/2 cup melted refined coconut oil or vegetable oil
- 1/4 cup soy milk unsweetened
- 2 tsp apple cider vinegar
- 1/2 cup light brown sugar lightly packed
- 1/2 cup cane sugar
- 1.5 tsp grated ginger fresh
Dry Ingredients
- 1.5 cups flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda important* 😊
- 2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1/2 cup mini chocolate chips dairy free
Instructions
- Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.
Mix the wet ingredients
- Combine the pumpkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.Note: If you're using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room temperature before mixing. But if not, then just keep mixing, a few lumps are ok.
Mix the dry ingredients
- Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.
Combine
- Add half of the dry mixture to the bowl with the wet ingredients and mix just until incorporated. Add the remaining half and mix again, then fold in the mini chocolate chips. Be careful not to over mix the batter at this point.
Bake
- Evenly distribute the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes. When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.
Serve
- Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!
Notes
I used canned pumpkin puree from Trader Joes. It is a little drier than some of the super soft canned pumpkin purees I've seen on the market in the past, so keep that in mind if you're looking for a good consistency to try for these muffins.
Measure properly! I know that sounds obvious, but it makes a world of difference. The coconut oil should be melted before it's measured and the flour should be fluffed, then spooned into a measuring cup into a heaping dome shape, then leveled off with the back of a butter knife to achieve an accurate measurement. Too much or too little of either can result in flat, dense, dry, or grease baked goods.
Pre heat the oven before you start so that it's actually the temperature you think it is. Believe it or not, a lot of ovens beep to signal that they're preheated before they actually are. A simple way to know for sure is to get yourself one of these oven thermometers. They're under $10 and make it easy to tell how hot the oven is...which in turn yields better baked goods that have baked properly at the right temperature 👩🏻🍳
Refined coconut oil or canola oil is the way to go for this recipe. Virgin coconut oil has a coconut flavor that is not bad, but strong, and might interfere with the overall flavor. I always opt for refined coconut oil or organic canola oil when baking 😊
Not into chocolate? I love using mini vegan chocolate chips in this recipe but feel free to use dried cranberries, chopped dates, walnuts, or pecans, or add some cinnamon granola on top for a fun crunchy topping.
If you're using regular chocolate chips, you may want to reduce the amount to 1/3 of a cup if desired.