Ingredients and Weight:
- Whole wheat flour: 2 cups (250g)
- Pumpkin puree: 1 cup (240g)
- Almond milk: 1 cup (240ml)
- Maple syrup: 1/3 cup (80ml)
- Coconut oil, melted: 1/4 cup (60ml)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Pumpkin pie spice: 1 tablespoon (15g)
- Cinnamon: 1 teaspoon (5g)
- Nutmeg: 1/4 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Vegan chocolate chips: 1/2 cup (120g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 180 per muffin
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 31g
- Dietary Fiber: 4g
- Sugar: 12g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Deliciously pumpkin-flavored
- Sweetened naturally with maple syrup
- Free from animal products
- Low in fat and calories
User Comments:
- "These muffins are so delicious and fluffy! I love the pumpkin flavor and the chocolate chips add a perfect touch of sweetness." - Jane
- "I made these muffins for a breakfast party and they were a hit. Everyone raved about how moist and flavorful they were." - Sarah
- "I'm not vegan, but I love these muffins. They're so light and healthy, but still satisfying." - John
Special Precautions and Tips:
- To make gluten-free muffins, use gluten-free flour instead of whole wheat flour.
- To make dairy-free muffins, use dairy-free milk instead of almond milk.
- For a sweeter flavor, add an extra 1/4 cup of maple syrup to the batter.
- If you don't have pumpkin pie spice, you can substitute 1 teaspoon each of ground cinnamon, ground ginger, and ground nutmeg.
