Vegan Pumpkin Muffins With Chocolate Swirl
These vegan pumpkin muffins with chocolate swirls are what autumn baking is all about! Spiced pumpkin swirls around layers of moist chocolate for the ultimate autumn treat.
Ingredients
- 1¾ cups all purpose flour
- 1½ teaspoons baking soda
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- ¾ cup caster sugar
- ¼ cup light brown sugar
- ½ cup plant based yogurt
- ½ cup vegan butter melted
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
Instructions
- Preheat the oven to 350° F degrees Celsius (180° C). Grease a muffin tin or line with muffin liners.
- Sift together flour, baking powder, spices and salt. Set Aside.
- Combine pumpkin puree with caster sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until everything is well combined.
- Add the the dry ingredients and mix until just combined. Do not overmix.
- Tip half of the batter into a second bowl and add the cocoa powder.
- Spoon the pumpkin and cocoa batters into the muffin tin, alternating between batters until the cups are ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Lift onto a wire rack and allow to cool completely.
Notes
- You can make these muffins gluten free by substituting your favorite gluten free flour blend for the all purpose flour.
- Vegan pumpkin chocolate muffins can be frozen for up to 3 months in an airtight container.
Nutrition
Calories: 139kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 250mgPotassium: 71mgFiber: 1gSugar: 18gVitamin A: 2744IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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