Pumpkin Chocolate Chip Muffins

4.75 from 16 votes

These pumpkin chocolate chip muffins are such an easy recipe, vegan they are egg and dairy free, sweet and lightly spiced you won't be able to stop at just one.

Prep Time7

Cook Time25

Total Time32

Course: Baking

Cuisine: American

Keyword: pumpkin chocolate chip muffins, pumpkin muffins, chocolate chip pumpkin muffins, pumpkin choc chip muffins

Servings: muffins

Calories: 239kcal

Author: Stacey

Ingredients

1 cup pumpkin purée 230g
2 tablespoon maple syrup
½ cup oil
1 teaspoon vanilla
1 ½ cup flour 250g
½ cup sugar 110g
3 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup chocolate chips

Instructions

Preheat your oven to 180 degrees celsius
In a large bowl whisk together the pumpkin purée, maple syrup, oil and vanilla essence.
In a second bowl whisk together the dry ingredients: flour, baking powder, sugar, cinnamon, ginger, nutmeg
Add the dry ingredients to the wet ingredients, stir gently until just combined.
Fold through the chocoloate chips.
Portion the muffin batter into a muffin tray.
Bake at 180 degrees celsius for 20-25 minutes until the muffins spring back when pressed in the centre.
Cool in the tin for 10 minutes before allowing to cool on a rack.

Video

Notes

Ingredient swaps and notes

Sugar: Can be swapped for any granulated sugar
Pumpkin purée: Can be swapped for sweet potato purée. I make my own pumpkin purée but canned will also be fine.
Oil: I use a mild olive oil, this can be substituted for melted butter.
Choc chips: For this recipe to be dairy-free you will need to choose a dairy-free chocolate chip, but if that's not a concern for you any choc chips will be fine!

How I make pumpkin purée

Peel the pumpkin and boil until tender, drain the pumpkin well leaving the pumpkin sitting in the hot pot for a few minutes so as much liquid evapourates as possible. Blend until smooth.

Storage

Once cool, store pumpkin muffins in an airtight container at room temperature for up to 3 days.

Nutrition