Recipe: Vegan Chocolate Pumpkin Muffins

Recipe: Vegan Chocolate Pumpkin Muffins

Prep Time: 25 min.
Cook Time: 30 min.
Total Servings:  12

Nutrition Facts

Carbs 26g
Protein 3g
Fat 9.9g

Ingredients

1 teaspoon Chia seeds
2 tablespoon Water
1/2 cup Oats rolled regular dry uncooked
1/2 cup Cocoa powder dry unsweetened
1/4 tsp Pumpkin pie spice
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/4 cup Canola oil
1 cup Pumpkin canned without salt
1/2 cup Date Sugar
1/4 cup Maple syrup
1/2 tsp Vanilla extract
1/2 cup Chocolate chips veg
Instructions
  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. In a separate bowl, add canola oil, pumpkin, date sugar, maple syrup, and vanilla extract to chia gel and mix.
  5. 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.
  6. Spoon batter into a silicone muffin pan. Fill each muffin cup about two-thirds full.
  7. Bake muffins for 20-30 minutes or until a toothpick comes out clean except for the melted chocolate.
  8. 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.

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