Description
Deliciously moist and fluffy muffins bursting with pumpkin, chocolate, and tahini flavors, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup unbleached cake flour
- 3/4 cup whole spelt flour or whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 cup canned pumpkin purée
- 1/4 cup coconut oil (melted)
- 1/4 cup tahini
- 1/2 cup pure maple syrup or coconut nectar
- 1 teaspoon pure vanilla extract
- 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
- 1 cup vegan chocolate chips or dark chocolate chunks
Instructions
- Prepare the Flax Egg: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water and let it sit for about 15 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
- Curdle the Soy Milk: Combine the soy milk and apple cider vinegar, letting it sit for 5 minutes.
- Mix Dry Ingredients: In a bowl, whisk together cake flour, spelt flour, cinnamon, ginger, nutmeg, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla extract, and tahini until smooth.
- Combine Wet and Dry: Fold the dry ingredients into the wet mixture without overmixing and then add the flax egg and 3/4 of the chocolate chips.
- Fill the Muffin Tins: Scoop the batter into muffin tins and sprinkle remaining chocolate chips on top.
- Bake: Bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.
- Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, muffins, chocolate chip, tahini, fall baking, healthy snacks
