Why does this recipe use rolled oats instead of regular flour?

This recipe specifically calls for rolled oats processed into flour, which contributes to a unique, wholesome texture and makes the muffins naturally gluten-free. Substituting with wheat flour would alter the intended consistency.

What kind of chocolate is best for these muffins?

The recipe recommends using dark chocolate with 60 to 70% cocoa, chopped into small chunks. This provides a rich, intense flavor that beautifully complements the pumpkin and warm spices.

Can I use homemade pumpkin puree in this recipe?

Yes, the recipe explicitly states that you can use either homemade or canned pumpkin puree, ensuring flexibility for your baking preferences.

How should I store these Pumpkin Chocolate Muffins?

Once completely cooled, store the Pumpkin Chocolate Muffins in a sealed container at room temperature. This will help maintain their freshness and moist texture.

Are there any substitutions for the light oil?

The recipe suggests light oils such as vegetable, canola, or sunflower oil. While not explicitly listed, you could experiment with other neutral-flavored plant-based oils or even a small amount of melted coconut oil, keeping in mind it might subtly alter the flavor.

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Pumpkin Chocolate Muffins
[Vegan]

Name: Pumpkin Chocolate Muffins [Vegan]
Cook time: 30 min
Yield: 12-14
Ingredients: For the Dry Ingredients:; 2 1/2 cups rolled oats; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon ground clove; 1/2 teaspoon ground nutmeg; 1 teaspoon cinnamon; 1/2 cup granulated sugar cane; 3/4 cup walnuts or pecans, chopped; 1/3 cup (60 gr) dark chocolate (60 to 70% cocoa) chopped in small chunks; 1/2 teaspoon salt; For the Wet Ingredients:; 1 cup pumpkin purée, homemade or canned; 1/2 cup almond or soy milk, unsweetened (or a plant milk of choice); 1/3 cup pure apple sauce, unsweetened; 1/3 cup light oil (vegetable, canola or sunflower)

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Close-up of freshly baked vegan pumpkin chocolate muffins, golden brown with visible dark chocolate chunks and a sprinkle of oats, arranged on a cooling rack.

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Pumpkin Chocolate Muffins [Vegan]

12-14

Dairy Free

Vegan

These healthy pumpkin chocolate muffins are moist and tender, low in granulated sugar and naturally sweetened with apple sauce, they are perfect for breakfast or a quick snack. Made with oat flour, pumpkin purée, walnuts, warm spices and dark chocolate chunks (but not too much), each bite is scrumptious.

Ingredients You Need for Pumpkin Chocolate Muffins [Vegan]

For the Dry Ingredients:

2 1/2 cups rolled oats
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground clove
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 cup granulated sugar cane
3/4 cup walnuts or pecans, chopped
1/3 cup (60 gr) dark chocolate (60 to 70% cocoa) chopped in small chunks
1/2 teaspoon salt

For the Wet Ingredients:

1 cup pumpkin purée, homemade or canned
1/2 cup almond or soy milk, unsweetened (or a plant milk of choice)
1/3 cup pure apple sauce, unsweetened
1/3 cup light oil (vegetable, canola or sunflower)

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How to Prepare Pumpkin Chocolate Muffins [Vegan]

Put the rolled oats in a food processor or NutriBullet and process for about 10 seconds or until it turns into flour. Pour this into a medium-size bowl. Add the rest of the dry ingredients, hand mix and set aside.
In a separate bowl, hand whisk the wet ingredients until they are well combined and the mixture is creamy.
Pour the wet ingredients into the dry and hand mix with a fork for a few minutes until the batter is well combined and thick. Be careful not to over mix.
Spoon the batter by tablespoons (or use an ice cream scoop) equally into each muffin cup, about 3/4 full (allow some space for the batter to rise).
Bake in pre-heated oven at 350°F / 180°C on center rack for 20-22 minutes or until toothpick comes out clean.
Let cool completely before eating. Store muffins in a sealed container.