Vegan Pumpkin Chocolate Chunk Muffins

Pumpkins have become fall icons for good reasons. Squash or pie pumpkins have numerous health benefits because they are highly nutritious, rich in vitamin A and brimming with antioxidants. The vitamins and minerals in pumpkins may boost immunity (ideal at this time of year), improve eyesight, and contain fiber to keep things moving.

Plus, foods made with pumpkin just feel like fall. If pumpkin spice lattes aren’t your thing that’s OK, there’s plenty of other ways to enjoy pumpkin flavors.

In addition to roasting your pumpkin, you can add it to a smoothie, make pumpkin pancakes, and of course, indulge in pumpkin pie. Or, for a breakfast treat that you’ll want to eat all day, try baking these pumpkin muffins! They are the perfect hint of sweet and savory, full of pumpkin flavor and fall spice.

Vegan Pumpkin Chocolate Chunk Muffins Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 muffins

INGREDIENTS

2 cups spelt flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
¼ tsp sea salt
1 can 100% pumpkin puree
2/3 cup maple syrup
1/3 cup coconut oil, melted
1/3 cup almond milk
2 teaspoons vanilla extract
½ cup dark chocolate bar (70%), chopped

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with parchment paper liners.

2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Set aside.

3. In a blender, combine the pumpkin puree, maple syrup, coconut oil, almond milk and vanilla. Blend until mixed. Alternatively, whisk together.

4. Add the pumpkin mix to the bowl with the flour mix. Fold in the chocolate bar chunks.

5. Add the batter to the lined muffin tin cups, filling each to the rim.

6. Place on the center rack of the oven and bake for 20-25 minutes. Your muffins will be done baking when a toothpick comes out cleans. Let the muffins cool for a few minutes and move them to a wire rack.

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