Dark Chocolate Pumpkin Muffins (Vegan)

Dark Chocolate Pumpkin Muffins (Vegan)

These Dark Chocolate Pumpkin Muffins just prove once again that pumpkin and chocolate belong together. I know it's not the first thing that comes to mind when we think "fall baking," but chocolate treats don't have a season, and pumpkin always just brings them to the next level! These babies also happen to be VEGAN! Totally plant-based with the use of flax eggs, almondmilk, and dairy-free chocolate chips. They are so delicious, and perfect for breakfast, dessert, or a snack -- basically any time of day!

Here's what you need for these Dark Chocolate Pumpkin Muffins:

Yields1 Serving

Ingredients:

 2 Flax Eggs (2 Tbsp flaxseed meal + 6 Tbsp water, let sit for 10 min)
 ½ cup Pumpkin Puree
 2 tbsp Avocado Oil
 ¼ cup Dark Chocolate Almondmilk (I use Silk)
 ½ cup Maple Syrup
 1 tsp Vanilla Extract
 ½ tsp Baking Soda or Baking Powder
 2 cups Gluten Free Oat Flour
 ¼ cup Cocoa Powder
 ½ cup Chocolate Chips (Vegan/Dairy Free)
 Flaky Sea Salt, for topping (optional)

Directions:

1

Preheat oven to 350 degrees. Grease a muffin tin with non-stick spray or line with cupcake liners.

2

Make the flax eggs: mix 2 Tbsp of flaxseed meal with 6 Tbsp of water, then let sit for 10 minutes to thicken.

3

In a large mixing bowl, combine the flax eggs, pumpkin puree, avocado oil, dark chocolate almond milk, maple syrup, and vanilla extract. Mix until well combined.

4

Add the baking soda or baking powder, oat flour, and cocoa powder to the same bowl and fold them into the wet mixture. Mix until all the chunks have been smoothed out. This will be a thicker batter. Fold in the chocolate chips.

5

Evenly distribute the batter between the lined cups in the prepared muffin tin. Shake the tin to even out the batter, then sprinkle extra chocolate chips on top of each muffin.

6

Bake for 20 minutes, then let cool for 5-10 minutes. Sprinkle with flakey sea salt.

7

Enjoy!

If you loved these Dark Chocolate Pumpkin Muffins, make sure to check out some of my other recipes!

This recipe originally appeared in an Instagram post in partnership with Silk

Disclaimer: This post has affiliate links in it where I earn a small commission from each purchase. Thank you for supporting eatwellwithsari.com! 

Ingredients

 2 Flax Eggs (2 Tbsp flaxseed meal + 6 Tbsp water, let sit for 10 min)
 ½ cup Pumpkin Puree
 2 tbsp Avocado Oil
 ¼ cup Dark Chocolate Almondmilk (I use Silk)
 ½ cup Maple Syrup
 1 tsp Vanilla Extract
 ½ tsp Baking Soda or Baking Powder
 2 cups Gluten Free Oat Flour
 ¼ cup Cocoa Powder
 ½ cup Chocolate Chips (Vegan/Dairy Free)
 Flaky Sea Salt, for topping (optional)

Directions

1

Preheat oven to 350 degrees. Grease a muffin tin with non-stick spray or line with cupcake liners.

2

Make the flax eggs: mix 2 Tbsp of flaxseed meal with 6 Tbsp of water, then let sit for 10 minutes to thicken.

3

In a large mixing bowl, combine the flax eggs, pumpkin puree, avocado oil, dark chocolate almond milk, maple syrup, and vanilla extract. Mix until well combined.

4

Add the baking soda or baking powder, oat flour, and cocoa powder to the same bowl and fold them into the wet mixture. Mix until all the chunks have been smoothed out. This will be a thicker batter. Fold in the chocolate chips.

5

Evenly distribute the batter between the lined cups in the prepared muffin tin. Shake the tin to even out the batter, then sprinkle extra chocolate chips on top of each muffin.

6

Bake for 20 minutes, then let cool for 5-10 minutes. Sprinkle with flakey sea salt.

7

Enjoy!

Dark Chocolate Pumpkin Muffins (Vegan)

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