Vegan Pumpkin Carob Chip Muffins Recipe

Name: Vegan Pumpkin Carob Chip Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain canned pumpkin (not pumpkin pie filling) or pureed butternut squash; 1/3 cup water; 1/3 cup canola oil; 2 tablespoons ground flaxseed; 1 teaspoon vanilla; 1 2/3 cups whole wheat pastry flour; 1 1/3 cups sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/3 cup vegan carob chips; 1/2 cup pecans, chopped; Perfect Cinnamon-Sugar (see below)

Servings: persons

1 cup plain canned pumpkin (not pumpkin pie filling) or pureed butternut squash
1/3 cup water
1/3 cup canola oil
2 tablespoons ground flaxseed
1 teaspoon vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup vegan carob chips
1/2 cup pecans, chopped
Perfect Cinnamon-Sugar (see below)

1
Preheat the oven to 350 degrees F. Spray a nonstick muffin tin with nonstick spray or line the tin with paper muffin cups and spray the cups with nonstick spray.
2
Set aside.
3
Put the pumpkin, water, canola oil, flaxseed, and vanilla in a blender and process on high for at least 1 minute, until light in color and well blended.
4
Set aside.
5
In a large mixing bowl, whisk together the pastry flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
6
Add the pumpkin mixture and mix with a wooden spoon or large spatula until well blended.
7
Fold in the carob chips and pecans.
8
Spoon the batter into the muffin tin, distributing evenly to make twelve muffins.
9
Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
10
Bake for 30 to 35 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean.
11
Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin.
12
Finish cooling on a wire rack.
13
Whisk together 3/4 cup sugar with 2 teaspoons ground cinnamon and store in a sugar shaker.
14
Use as a sweet sprinkle on porridge, toast, or soy yogurt.

1164

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup plain canned pumpkin (not pumpkin pie filling) or pureed butternut squash, 1/3 cup water, 1/3 cup canola oil, 2 tablespoons ground flaxseed, and more.

Yes, Vegan Pumpkin Carob Chip Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!