Vegan Pumpkin Chocolate Chip Muffins


Here in Michigan in September it already starts to cool off. Days are in the 60’s while nights fall into the 40’s. It is almost like winter time in Texas. This cool weather brings about a desire for pumpkin flavored treats. So it is time to bring out one of my favorite recipes that I made up a long time ago, Pumpkin Chocolate Chip Muffins.

What’s great about this recipe is that you can feel good about what you are putting in your body while you enjoy the scrumptiousness. The oatmeal adds a healthy source of fiber plus it is cholesterol lowering. I use spelt flour instead of white flour. Spelt is a non-wheat grain that is great for people with wheat sensitivities and for some people with gluten sensitivities. Although it is not gluten free it has less gluten than white flour and some people tolerate it better than white flour. Spelt overall is more water soluble and more easily digestible. The sugar I use is evaporated cane sugar. Evaporated cane sugar is more nutritious than white because it is not as highly processed and retains more of the nutrients found in sugar cane. An even better sugar to use would be coconut sugar. Coconut sugar is even lower on the glycemic index than evaporated cane sugar. I went ahead and used evaporated cane sugar for this recipe just because coconut sugar is more expensive and harder to find that evaporated cane sugar. Still, these muffins are packed full of nutrition.


  • 1 cup oatmeal
  • 1 cup spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup ground flaxseeds
  • 1 cup canned pumpkin
  • 3/4 cup evaporated cane sugar
  • 1/3 cup coconut oil
  • 1/2 cup rice milk
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
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  1. Preheat oven to 400 degrees.
  2. Coat the muffing pan with coconut oil to keep muffins from sticking.
  3. In a large bowl mix together oats, flour, baking powder, baking soda, cinnamon, nutmeg and flaxseeds.
  4. Stir in pumpkin, evaporated cane sugar, coconut oil, rice milk and vanilla.
  5. Fold in chocolate chips.
  6. Fill oiled muffin tins 3/4 full.
  7. Bake 15-20 minutes.

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