It seems that there are two types of people in this world… those that love pumpkin and those that can do without it. I’m on team pumpkin in case you were wondering. I’m not sure what it is, but I love all things pumpkin, especially during this time of the year. Not only do I love the flavor it adds to baked goods, I really dig the added health benefits. Pumpkins are high in fiber and provide a good dose of both iron and vitamin A. Pumpkin puree is a great addition to your vegan baking arsenal because it is a great egg replacer and it adds moisture without a lot of added fats and oils. Basically you can’t go wrong with this lovely orange squash.
This go-around, I used a bit of pumpkin puree in some muffins that are both healthy enough for breakfast and decadent enough to satisfy your sweet tooth. To make them even more virtuous, you can leave out the chocolate chips and replace them with cacao nibs. These muffins will keep well for a few days on the counter as long as they are covered. But, they keep even longer in the fridge or the freezer. Simply re-heat them in the oven or microwave when you want one.
You’ll notice that the recipe calls for amounts by weight (in grams) instead of by volume. I find this is the most accurate way to bake, especially when making baked goods that are gluten free and vegan. I highly recommend investing in an inexpensive kitchen scale because it allows you to bake more accurately and it cuts down on the amount of dishes you have to wash! Plus, you won’t miss out on making these delicious muffins. Let’s get to it!
notes: If you don’t have the flours that are called for, feel free to try 180g of an all purpose gluten free flour mix. I like an even mix of chocolate chips and toasted hazelnuts, but feel free to adjust the ratios to your liking. I use the Enjoy Life brand of chocolate chips because they are vegan, gluten free, nut free, and soy free.
- 100g brown rice flour
- 50g arrowroot flour
- 30g buckwheat flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 90g coconut sugar or raw cane sugar
- 1/4 tsp cinnamon
- 1 tbsp flaxmeal + 3 tbsp warm water
- 150g pumpkin puree
- 100g coconut milk
- 2 tsp apple cider vinegar
- 1/3 cup vegan/gf chocolate chips or cacao nibs
- 1/3 cup chopped toasted hazelnuts
Makes about 8 muffins
- Pre-heat your oven to 350 degrees and line a 12 cup muffin/cupcake tin with liners.
- Combine the flaxmeal and warm water in a bowl and set it aside to thicken for about 5 minutes.
- In a large bowl, combine the flours, salt, baking soda, coconut sugar, and cinnamon. Whisk the dry ingredients together until they are combined.
- Once the flax mixture has thickened, add the pumpkin, coconut milk, and cider vinegar. Whisk until the wet ingredients are smooth, then add them to the bowl with the dry ingredients.
- Whisk everything together until a smooth and thick batter forms.
- Add the chocolate chips and hazelnuts to the batter, folding them in until they are evenly distributed.
- Fill the muffins cups 3/4 full of batter, then tap the pan on the counter a few times to release any air bubbles. The batter will fill about 8 muffins cups depending on the size of your pan.
- Bake the muffins for 25 to 27 minutes until the tops puff and are firm/spring back when touched.
- Cool the muffins in the pan for at least 5 minutes before moving them to a cooling rack.