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The Vegan Dark Chocolate Chip Pumpkin Muffins are a treat! The holiday season is officially here. And for dessert lovers, it’s baking time. Although the selection of desserts are unlimited during this festive period, some are favorites while other can wait a bit. Pies, muffins, cakes and, delectable desserts from around the world make the menu that will satisfy both the sweet tooth and indifferent to sugary treats. The delicious Vegan Dark Chcolate Chip Pumpkin Muffins is one of these treats!
For this recipe, we make the Vegan Dark Chcolate Chip Pumpkin Muffins with atlernative ingredients including almond flour and 88 Acres Dark Chocolate Sunflower Seed Butter. Before we get into the recipe, let’s talk about Muffins!
Do you know muffins?
Muffins are baked treats somewhat similar to bread or cakes. They look like cupcakes because their base is cylindrical and the top is rounded and arched. Muffins are typically sweet and in modern cooking, they have fillings such as fruit jams and/or toppings like chocolate chips. Muffins make great desserts on their own and can also be served with ice cream.
Muffins are made or baked in a muffin tin or pan, nonstick or not, which is a baking pan with depressions shaped in a cup where the muffin batter is poured. The typical dimensions of standard-sized of muffin cup is approximately 2.75 by 1.4 inches. If you want to make mini muffins, choose a pan with cups that measure around 1.5 by 1 inches. Finally, if you opt for jumbo muffins, go with cups measuring approximately 3.75 by 1.5 inches.
For a deep dive into the history of muffins, check the the Food Timeline site here
🧁 Muffin Flavors
Fruits are common ingredients in muffins. Some popular fruits used in making muffins are apples and banana, mostly during the fall and winter, while blueberry, cherry, raspberry, and strawberry during spring and summer. Other food items usually mixed in muffin recipes are nuts, chocolate, cinnamon, peanut butter, pumpkin, vanilla, and even mint. Muffins also typically combine two or more flavors such as apple cinnamon or walnut maple. The flavor combinations are practically limitless so feel free to experiment in making your muffins.
There are also many ways to dress up your dessert muffins. You can simply sprinkle cinnamon sugar, chopped nuts or grated cheese on top and your dessert muffins would be extra tasty. Some other delicious muffin toppings are shredded coconut, crushed graham crackers, oats, flavored granola, poppy seeds, and orange glaze. To add some texture and flavor to your dessert muffins, sprinkle any of these topping combinations over your muffin batter before you bake them.
We took some risks and made this Vegan Dark Chocolate Chip Pumpkin Muffins with one-of-a-kind ingredients. See the list below:
- 88 Acres Dark Chocolate Sunflower Seed Butter: it is vegan, gluten-free and non-GMO
- Almond flour, a rather unusual ingredient for muffins. For this recipe, we used the Bob’s Red Mill blanched almond flour
Why we love 💕 the Vegan Dark Chocolate Chip Pumpkin Muffins
- It’s easy to make
- It tastes really good
- The dark chocolate chips and sunflower butter make the muffins indulging and healthy at the same time
🕐How to make the Vegan Dark Chocolate Chip Pumpkin Muffins
- Mix the dry ingredients first
- For the chia egg: mix 1 tablespoon of chia seeds and 2 1/2 tablespoons water
- Blend all the ingredients together and lastly add the chocolate chips
- Check the detailed recipe below and the notes for muffin 101 baking!
🧁 Make The Vegan Dark Chocolate Chip Pumpkin Muffins recipe now!
The recipe is below and we can’t wait for you to make it. Tell us all in the comments. We want your secrets!
For the vegan chocolate mousse recipe, check here
Not a vegan? Try the One Bowl Gluten Free Banana Nut Muffins here. They are delicious!
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
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Vegan Dark Chocolate Chip Pumpkin Muffins
- muffin baking pan
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 cup 88 Acres Dark Chocolate Seed Butter
- 1 chia egg
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- non-stick cooking spray for muffin pan
- Preheat oven to 350° degrees F. Grease muffin pan with non-stick cooking spray and set aside
- In a large bowl, combine almond flour and baking soda and set aside
- In a medium-sized bowl, mix Dark Chocolate Seed Butter, chia egg, applesauce, pumpkin puree, and vanilla extract until ingredients are well-blended
- Add wet ingredients to dry ingredients and combine until fully combined
- Add dark chocolate chips and stir to combine
- Place batter into muffin cups and fill each mold about 3/4 full
- Bake in oven for 15-20 minutes until tops are lightly golden and firm to touch
- Let cool completely, and enjoy with coffee or tea
- For the non-vegans, add an egg for the chia egg
- If you want some toppings like flavored granola, cinnamon sugar or chopped nuts, sprinkle them over your muffin batter before you bake them
- For a healthier version with added micronutrients, you can add grated carrots or pureed spinach. Even your little ones won’t notice!
- Do not forget using non-stick cooking spray in each muffin cup so you can easily remove your muffins without any damage!
- If you wish, place paper liners in the muffin cups so they will be easier to clean
- When pouring the batter onto the muffin cups, leave sufficient space for the muffins to expand so you will get a nice rounded top instead of a flat one. The cups should not be more than three fourths full
- If after baking, the muffins are stuck to the bottom of the cups, place the hot muffin pan down on a damp towel and after 2 minutes, you should be able to take your muffins out.