Chocolate Pumpkin Muffins

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www.theconsciousplantkitchen.com

These Chocolate Pumpkin Muffins are healthier muffins made with just 6 ingredients, but no oil, no eggs, no dairy, and loaded with flavors.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-pumpkin-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: Muffins

Calories: 145kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Self-Rising Flour (note 1)
½ cup Unsweetened Cocoa Powder (note 2)
1 cup Soft Brown Sugar (note 3)
1 cup Soy Milk full-fat (note 4)
½ cup Canned Pumpkin Puree (note 5)
1 teaspoon Pumpkin Pie Spices (note 6)

Optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with non-stick paper liners. Set aside.
In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, pumpkin pie spices, and salt, if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
In another bowl, whisk pumpkin puree, soy milk, and vanilla extract.
Add the pumpkin milk mixture to the dry ingredients and use a rubber spatula to combine and form a smooth muffin batter.
For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of the oven for 18-22 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean.
Let them cool down on a cooling rack.

Notes

Note 1: You can make 1 1/2 cups of self-rising flour with 1 1/2 cups of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don't forget the baking powder.

Note 2: I use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins will be too sweet.

Note 3: Soft brown sugar contains more moisture than brown sugar or sugar. It makes the muffins moist. Feel free to swap for any granulated sweetener you love, like coconut sugar or sugar, but the texture won't be as moist.

Note 4: Make sure you use full-fat soy milk for the best texture. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use lower-fat milk, swap 1/3 cup of low-fat plant-based milk for 1/3 cup of light-flavor oil (canola oil or light olive oil) or for 1/3 cup of canned coconut cream.

Note 5: I am baking with canned pumpkin puree, which is made of pure pumpkin, no added sugar, no added oil. You can also make your own pumpkin puree.

Note 6: Or ground cinnamon.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the muffins in the fridge in an airtight container for up to 4 days or freeze up to 1 month.

Nutrition