Based off of my favorite vegan pumpkin bread, I bring you these muffins.
Because chocolate makes everything better.
I love using old recipes to create new things. All I did for these was swap out the pecans for chocolate chips and added the batter into a muffin tin instead of a loaf pan.
I’m a cheater and I know it. BUT! I posted the recipe for pumpkin bread back in 2012 and needed to remind you of its awesomeness. It’s one of my favorites, after all.
Are you guys sick of pumpkin yet? I’m out of the loop. As I’ve mentioned, I can’t seem to find canned pumpkin (there are just these weird GIANT green pumpkins at the market) so luckily I made a few recipes before I left for Sicily to share with you. This is the last of my pumpkin recipes for the season, and it is a total keeper.
These muffins are the best. They’re vegan (a happy coincidence, really), spiced with cinnamon, nutmeg, allspice, and cloves, and are sweetened with good ol’ maple syrup. True love, really.
I can only hope you like these as much as I do.
But since we’re friends, I know you will.
- 2 cups all purpose flour
- 1 cup packed light brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 15-ounce can (just under 1 cup) pumpkin puree
- 1/2 cup vegetable oil
- 3 tbsp pure maple syrup
- 2 tbsp water
- 1/2 cup chocolate chips, plus extra for sprinkling on top*
- granulated sugar, for sprinkling (optional)
- Preheat oven to 350 degrees F. Grease muffin tin or line with paper and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.
- In a medium bowl, whisk together the pumpkin, oil, maple syrup, and water.
- Add the pumpkin mixture to the flour mixture all at once. Fold the ingredients together using a spatula, making sure to incorporate the flour mixture well, scraping the sides and bottom of the bowl. Fold in the chocolate chips.
- Divide the batter in your muffin pan and arrange a few extra chocolate chips on top. Sprinkle with some granulated sugar.
- Bake for about 20-25 minutes, or until a skewer inserted in the center of the loaf comes out clean. Remove from the oven. Let rest in the pan for 10 minutes, and then take the muffins out and allow to cool on a wire rack.
Recipe adapted from this bread
*To keep this recipe vegan, use vegan chocolate chips