I knew I wanted to bake a batch of pumpkin muffins this year because my Pumpkin Spice Muffins from last year were so popular with friends and family. But, I also knew that I wanted to combine pumpkin and chocolate because the combination is irresistible. Hence these pumpkin chocolate chip stuffed muffins.
I tried to keep these muffins healthy(ish) because I get a lot of requests for desserts that don’t break the bank (ahem, the calorie bank). But, we’re still talking dessert here, so you’re still going to get the delicious, mouthwatering taste of chocolate chip muffins.
If you’re wondering why I added tahini to these muffins, the answer is why WOULDN’T I add tahini? Tahini is my literal favorite food in the world. It’s simply sesame seed paste and is similar to nut butter but has a thinner texture. I like to drizzle it on baked goods and regularly use it in lieu of oil for a salad dressing as well as a sandwich spread. I just love the flavor and moistness it brings to baked goods.
I would say that these muffins are refined sugar free because they’re sweetened only with pure maple syrup, but I did add a generous amount of vegan chocolate chips. So there’s that. But if you’re limiting sugar, replace the chocolate chips with a high-quality dark chocolate of 80-85% cocoa content. On the other side of the spectrum, you can be as generous with the chocolate chips as you’d like. I thought one cup of chocolate chips was plenty of chocolate, but hey, feel free to get a little crazy.
For the flour, I used a combination of cake flour and a whole grain flour. Cake flour might sound strange in muffins, but it ensures that the muffins stay light, soft and fluffy. This is especially the case when you are baking with whole grain flour, which can cause baked goods to feel heavy and dense. The combination of cake flour and whole wheat (or spelt) flour means you get some additional nutrition while still having that nice light texture.
These muffins are delicious on their own, but are especially good paired with an afternoon latte or cup of tea. Or for an extra special treat, drizzle a little extra tahini (or almond butter) on top!
You have one month left until pumpkin season ends, so get to baking already! If you make these muffins or any of my recipes, drop me a comment below or tag me on Instagram!
- 1 cup unbleached cake flour
- 3/4 cup whole spelt flour or whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated, or ground nutmeg
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 cup canned pumpkin purée
- 1/4 cup coconut oil
- 1/4 cup tahini
- 1/2 cup pure maple syrup or coconut nectar
- 1 teaspoon pure vanilla extract
- 1 flax egg*
- 1 cup vegan chocolate chips or dark chocolate chunks
- Prepare the flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tbsp water, stir to combine and let sit for 15 minutes to thicken.
- Preheat the oven to 375F or 190C. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray or brush with melted coconut oil to prevent sticking.
- Stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
- In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.
- In a large bowl, add the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla, and tahini and whisk until combined.
- Mix the wet ingredients into the dry ingredients, mixing with a wooden spoon until just combined, taking care to not overmix. The batter should be lumpy, not smooth. Fold in the flax egg using a rubber spatula. Gently fold in 3/4 of the chocolate chips.
- Spoon the batter into the lined muffin tins until they are filled almost to the top. Top the muffins with the remaining 1/4 of the chocolate chips.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick in the center comes out clean or with a few moist crumbs. Remove the muffin pan from the oven and let it rest for 10 minutes. Then remove the muffins from the the tin and cool completely on a wire rack.