MyNetDiary
Vegan Chocolate Pumpkin Muffins
MyNetDiary

Vegan Chocolate Pumpkin Muffins

  • 25 min Prep
  • 30 min Cooking
  • 12 serving Total
  • 784g Weight
181 cals/
serving

14 ingredients

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1 teaspoon Chia seeds
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2 tablespoon Water
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1 1/2 cup Oats rolled regular dry uncooked
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1/2 cup Cocoa powder dry unsweetened
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2 1/4 tsp Pumpkin pie spice
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1 tsp Baking powder
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1/2 tsp Baking soda
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1/4 tsp Salt
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1/4 cup Canola oil
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1 cup Pumpkin canned without salt
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1/2 cup Date Sugar
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1/4 cup Maple syrup
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1/2 tsp Vanilla extract
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1/2 cup Chocolate chips vegan

8 steps

  • Preheat oven to 350F.
  • In a medium mixing bowl, combine chia seeds and water to make an egg replacer. Set aside for 10-15 minutes while seeds form a gel.
  • Put rolled oats in a blender and process until it forms a fine powder. Remove from blender and place in a large bowl. Add cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt to bowl and mix.
  • In a separate bowl, add canola oil, pumpkin, date sugar, maple syrup, and vanilla extract to chia gel and mix.
  • Add the chia gel mixture to the oat mixture and mix well. Use a spatula to scrape away the sides of the bowl. Fold in the chocolate chips. The batter will be thick.
  • Spoon batter into a silicone muffin pan. Fill each muffin cup about two-thirds full.
  • Bake muffins for 20-30 minutes or until a toothpick comes out clean except for the melted chocolate.
  • Cool muffins in pan for 5 minutes. Remove muffins from pan and finish cooling on a wire rack. Muffins taste great warm, but they hold together better when cooled to room temperature.

Tips:
Substitute 1/3 cup of light brown sugar for date sugar if you prefer.

Substitute a nonstick metal muffin pan for the silicone pan. Oil muffin wells or use cupcake liners to prevent sticking.

Muffins freeze well. Store in an airtight container.