Vegan Pumpkin Tahini Muffins
Soft, moist vegan muffins featuring pumpkin, tahini, and chocolate chips, naturally sweetened and warmly spiced, perfect for breakfast or an afternoon treat.
Equipment
- 1 muffin tin 12-cup
- 1 mixing bowls
- 1 wire rack
Ingredients
- 1 cup unbleached cake flour
- 3/4 cup whole spelt or whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon 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 melted
- 1/4 cup tahini stirred well
- 1/2 cup pure maple syrup or coconut nectar
- 1 teaspoon pure vanilla extract
- 1 flax egg 1 tablespoon flaxseed meal + 2 1/2 tablespoons water
- 1 cup vegan chocolate chips or dark chocolate chunks
Instructions
- Mix flaxseed meal with water in a small bowl and let sit 5 to 10 minutes until thickened.
- Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners or grease lightly.
- Whisk together cake flour, spelt flour, cinnamon, ginger, nutmeg, baking powder, and salt in a large bowl.
- In a separate bowl, combine soy milk and apple cider vinegar; let sit 1 to 2 minutes to create vegan buttermilk.
- Add pumpkin purée, melted coconut oil, tahini, maple syrup, vanilla extract, and flax egg to the vegan buttermilk; whisk until smooth.
- Pour wet ingredients into dry ingredients and gently stir until just combined; fold in chocolate chips.
- Divide batter evenly into muffin cups, filling about 3/4 full; bake for 20 to 24 minutes until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Stir tahini well before measuring to include natural oils.
- For bakery-style tops, sprinkle extra chocolate chips before baking.
- Store airtight at room temperature up to 2 days or refrigerate up to 5 days.