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 1/2 cup Oats rolled regular dry uncooked
1/2 cup Cocoa powder dry unsweetened
2 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
- 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.
You’re More Than a Patient
You’re a participant in your own health. Explore education and resources from CRMC and the Brainerd lakes area community.
Explore Resources