Fudgey Vegan Chocolate Muffins

Some of the best memories that I have of baking with my mom and brother involve muffins. It was never super fancy – definitely just the packets of muffin mix you buy at the store. But they were easy and “healthier” than cookies.

I laugh to myself now thinking that muffins are healthy. They can be! Just not the ones from the store… or these muffins really. These fudgey muffins are really just cupcakes waiting for frosting. Dust some powder sugar over them – instadessert!

Fudgey Vegan Chocolate Muffins

This recipe is very quick to make and you probably have all the ingredients in your pantry ready to go. The only liquid is canned puréed pumpkin and a splash of almond milk. That’s healthy, right??

I used part of my red velvet cake recipe (which is really just chocolate cake if you don’t add food coloring and vinegar) plus pumpkin and almond milk. The amount of almond milk you use can really be up to you. The less you use, the denser your muffins will be. The more you use, the more cake like they will be. I love how dense these are but my husband prefers a little more cake like. I use a quarter cup of almond milk for these.

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These can be stored for a week in an airtight container at room temperature. They also freeze well and can stay frozen for about three months before you thaw them. But why freeze them when they are so delicious hot out of the oven? I bet if you put a spoonful of nut butter on top while they’re warm it would be amazing. 😊

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Mixing these babies up can be a challenge if you have grip issues (read: pregnant lady grip issues) since there isn’t much in the way of viscous liquid. The pumpkin will eventually mix in with the almond milk into the dry ingredients. I recommend using a stand mixer or a hand mixer. Life is much easier with either.

Enjoy making these fudgey vegan muffins. I hope they are as big of a hit at your house as they are at mine!

 

Fudgey Vegan Chocolate Muffins

  • Servings: 24
  • Difficulty: easy
  • Print

These chocolatey, fudgey muffins are easy to whip up in a pinch and will be a hit with your family.


Ingredients


– 2 & 3/4 C all purpose flour (you can sub oat flour)
– 2 C granulated sugar
– 1/4 C cocoa powder
– 1 tsp vanilla extract
– 2 tsp baking soda
– 1 tsp salt
– 1/4 C almond or other dairy free milk
– 1 12-14oz can pumpkin puree
– 1/2 C dairy free chocolate chips (Optional)

Directions


1. Pre-heat oven to 350F and line a muffin tin with cups or spray with cooking spray.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Once dry ingredients have no lumps, add in the vanilla, almond milk, and can of pumpkin puree.
4. If adding chocolate chips, stir them into the mixture. The batter should be thick and smooth.
5. Scoop 2 TBS of batter into each muffin cup. I used an ice cream scoop for this. It will take two batches to cook all of them.
6. Bake for 17 minutes.
7. Cool on wire rack and store in an airtight container for up to a week on your counter.

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