Vegan No Added Oil Pumpkin Chocolate Chip Muffins

Believe it or not, this was one of the first recipes I ever created on my own. It was about 10 years ago when I was eating plant-strong after attending an immersion for Engine 2 (now rebranded as Plantstrong). I actually wound up contributing two other recipes to Rip Esselstyn’s second book “My Beef with Meat” but this is one that I still make often all year round as it’s easy and delicious. It also has no added oil and no special egg replacers! I know, I’m Mr. Aquafaba when it comes to vegan baking but this muffin is perfect as is.

This recipe couldn’t be easier. Mix the wet ingredients then add in the dry and mix just until combined. One key to its success is using an all purpose baking mix that contains some leavening agents. You can even use a pancake mix. I have not tried a gluten free mix but I don’t see why that wouldn’t work well.

When I say these have no added oil, I don’t mean that they’re fat free. The all purpose baking mix you use may contain oil or fats and chocolate of course contains fat but there’s no added fats or oils in the recipe itself making it lower in fat overall for those who may be avoiding it. You can add nuts and dried fruits to this recipe if desired or you can leave them all out and make these plain. Walnuts or pecans would be great and dried cranberries or raisins are a natural addition. I’ve made these with orange flavored cranberries and that was my favorite.

Make sure to use a granulated type sugar and not a liquid sugar like maple syrup or agave. Brown, coconut or date sugar would all be good choices. I also prefer adding the spices separately (the punch of cloves is essential to these muffins) but you could certainly use a premixed pumpkin pie spice blend if desired. I would use 1 1/2 teaspoons of pumpkin pie spice then add an additional pinch of cloves. Cloves are a strong spice so a little goes a long way. I also like sprinkling these with cinnamon sugar before and after baking. I use a premixed blend but you can always make your own by using a one to four ratio. For example, 1/4 cup sugar to one tablespoon of cinnamon.

These muffins are light, moist and have an amazing texture but here’s a few tips for success.

• Don’t over mix the batter. Stir just until combined. There may even be some lumps but that’s ok.
  
• Let the batter rest before baking. Let it sit out for 10-15 minutes before baking. It may get a little bubbly due to all of the leavening agents so stir once more then divide evenly into the muffin tin.
  
• Fill the muffin tins almost to the top. These will rise well with nice crowns that way.
  
• Bake until a cake tester or toothpick comes out clean. That is how you’ll know they’re baked all the way through.

I hope you enjoy these not just in the fall, but year round! I certainly do!

Vegan No Added Oil Pumpkin Chocolate Chip Muffins

Recipe by Kreg

5.0 from 1 vote

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

These are the easiest and best vegan pumpkin muffins made with no added oil or special egg replacers!

Ingredients

• 2 cups all purpose baking or pancake mix

• 1/2 cup brown sugar (can use date, coconut or other natural sugar of your choice but not a liquid sweetener)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon powder

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 1/2 cups solid-packed canned pumpkin (almost a full can minus about 1/4 cup – not pumpkin pie filling!)

• 2 tablespoons apple or pumpkin butter (or applesauce, but apple butter is thicker and better)

• 1 1/4 cups vegan milk of choice

• 1/2 cup chocolate chips or chunks

• 1/4 cup chopped nuts (optional)

• 1/4 cup dried fruit (raisins or cranberries – optional)

• cinnamon sugar (to sprinkle on top)

Directions

• Preheat oven to 375°. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl and set aside.
• In a separate bowl, whisk together the pumpkin purée, fruit butter and vegan milk together until we’ll combined.
• Fold the dry ingredients gently into the wet ingredients and mix until just combined (some lumps are ok). Fold in the chocolate and nuts and fruit if using. Let the batter rest for 10-15 minutes.
• Spray or line a regular 12 cup muffin tin and evenly distribute the batter into the 12 cups filling almost to the top. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until a cake tester comes out clean. Cool for 10 minutes then enjoy!

Notes

• You can use a commercial baking mix (like Bisquick, Bob’s Red Mill or Annie’s Homegrown) or a pancake mix (like Birch Benders, Annie’s vegan varieties or any other without milk or eggs). Avoid the “complete” mixes as those usually contains eggs and milk products.
  
• Use a granulated not liquid sugar for these.
  
• You can use a pumpkin spice blend (I would use 1 1/2 teaspoons) but also add a pinch of cloves.
  
• Use a fruit butter if possible but applesauce will also work.
  
• Use your favorite vegan milk. I prefer soy but any thicker variety will work here.

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