Relish the flavors of fall with these naturally sweetened vegan chocolate chip pumpkin muffins that are full of cinnamon, ginger, cloves and pumpkin, with just the right balance of crumble, part of a nutritious breakfast or snack, and delicious enough for dessert!
There’s a lot going on today!
Post-midterms this week is the first I feel like I can actually breathe since starting my dietetic internship…so I naturally spent some quality time bonding with my oven on Monday! I re-made the pumpkin pizza crust I teased on Instagram on Friday night (recipe coming Monday!) and chocolate chip pumpkin muffins with NO ADDED SUGAR.
Cause it’s fall.
And fall deserves muffins. Made with pumpkin.
So instead of sharing my day of eats…
…I couldn’t wait to share this recipe with you!
You neeeeed these muffins in your life, like yesterday!
I adapted this pumpkiny, cinnamony, chocolatey recipe from this recipe and used my secret sweet weapon — DATES — to sweeten this fall treat without adding any added sugar (less those few chocolate chips, but we don’t have to go there). These muffins use 100% whole wheat flour so you can feel good about starting your day with a good dose of fiber along side those chocolate chips 😉
These muffins are…
- Made with 100% whole wheat flour
- Dairy free
- Egg free
- Nutritious (even for breakfast!)
- Ready in under an hour
- Full of fall flavor
- and addictingly good
I challenge you to eat just one. Or two.
- ¾ cup medjool dates
- 1 cup whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- Pinch of cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 medium-sized extra ripe banana
- ¼ cup + 2 tablespoons coconut or vegetable oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla
- ¼ cup dark chocolate chips
- Preheat oven to 350°F.
- Soak dates in water while you prepare the rest of the ingredients, about 5-10 minutes.
- In a medium sized bowl, add all dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Set bowl aside.
- In a large bowl, add pumpkin puree and mash the banana with a fork or potato masher. Add oil, apple cider vinegar and vanilla. Set aside.
- In a large (10-cup) food processor, process drained dates until mostly smooth.
- Transfer the date mixture to the large bowl with the liquid ingredients. Mix just until combined.
- Gently and slowly add the dry ingredients to the wet ingredients. Mix until just combined. Do NOT overmix!!
- Gently fold in chocolate chips.
- Spoon mixture into a muffin tin sprayed with nonstick spray. Bake for about 30 minutes, until golden brown. You will know if the muffins are done if they begin to separate from the side of the pan or an inserted toothpick comes out clean. Let cool in the pan for at least 10 minutes before moving to a cooling rack. Enjoy!
- Muffins will remain fresh if stored in an air-tight container for about 4 days or in the freezer for up to 3 months.
OK, ok, so maybe I ate three of these yesterday…with zero guilt!
Happy hump day ya’ll!