Description
These Vegan Pumpkin Tahini Chocolate Chip Muffins are a moist and flavorful treat perfect for fall or any time you crave a wholesome, plant-based baked good. Combining the earthiness of pumpkin and tahini with warm spices and dairy-free chocolate chips, these muffins offer a delightful balance of sweet and savory flavors, all baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Other
- 1 flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water)
- 1 cup vegan chocolate chips or dark chocolate chunks
Instructions
- Prepare the flax egg: In a small bowl, mix 1 tablespoon flaxseed meal with 2.5 tablespoons water, stir to combine, and let sit for 15 minutes until it thickens to a gel-like consistency.
- Preheat and prepare muffin pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and lightly spray or brush with melted coconut oil to prevent sticking.
- Curdle the soy milk: Stir together the soy milk and apple cider vinegar, then set aside for 5 minutes. This will create a dairy-free buttermilk substitute.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and sea salt until well combined.
- Mix wet ingredients: In a large bowl, whisk together the soy milk mixture, maple syrup or coconut nectar, pumpkin purée, coconut oil, vanilla extract, and tahini until smooth and fully blended.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until just combined. The batter should remain slightly lumpy and not smooth.
- Add flax egg and chocolate chips: Gently fold in the thickened flax egg using a rubber spatula. Then fold in approximately 3/4 of the vegan chocolate chips, reserving the rest for topping.
- Fill muffin tins and top: Spoon the batter into the prepared muffin tins, filling almost to the top. Evenly distribute the remaining chocolate chips over the tops of the muffins.
- Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until the muffin tops turn lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and allow them to rest in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Using a flax egg makes this recipe completely vegan and adds a nice binding element.
- You can substitute whole wheat flour if spelt flour is unavailable.
- If you prefer, coconut nectar can be used instead of maple syrup for a different sweetness profile.
- Be careful not to overmix the batter to keep muffins light and tender.
- Store these muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan/American
Keywords: Vegan pumpkin muffins, Tahini muffins, Vegan chocolate chip muffins, Dairy-free pumpkin muffins, Healthy fall muffins, Spelt flour muffins, Plant-based baking
