These Chocolate Pumpkin Muffins are so tender, chocolatey, and delicious that they could almost pass as chocolate cupcakes! I've definitely frosted them and called them cupcakes before. Made in a single bowl, these vegan pumpkin chocolate muffins naturally dairy free, egg free, and nut free (and vegan) with no special substitutions.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 10muffins
Author: Lisa Ngo, Safely Delish
Ingredients
Wet Ingredients
1cuppumpkin puree (not pumpkin pie mix)
1/3cupgranulated sugar
1/3cuppacked brown sugar
1/3cupvegetable or canola oil (substitute applesauce for a denser, muffin-like texture)
1/4cupwater
1tspvanilla
Dry Ingredients
1cupall purpose flour
1/2cupcocoa powder (lightly spooned and leveled – do not pack)
1tspbaking powder
1tspbaking soda
1/2tspsalt
Instructions
Preheat oven to 350F. Lightly spray muffin pan with cooking spray, or line with muffin liners (makes 10 muffins/cupcakes).
Stir together pumpkin, sugars, oil (or applesauce), water, and vanilla in large bowl.
Whisk together dry ingredients in a small bowl. Add dry ingredients to wet ingredients, and stir just until combined.
Scoop batter (it will be a little thick - that’s normal) into muffin pan, evenly filling 10 muffin cups. OPTIONAL: sprinkle with sugar before baking.
Bake 18-20 minutes at 350F. For mini muffins, bake 12-14 minutes.
Allow to cool for several minutes in pan, then carefully remove. Cool on a wire rack.