Imagine biting into a moist, decadent muffin that's not only incredibly delicious but also completely vegan and packed with nutritious ingredients. These Pumpkin Tahini Chocolate Chip Muffins are about to revolutionize your breakfast or snack time, offering a perfect blend of rich, autumnal flavors and wholesome goodness that will make your taste buds dance with joy. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves extraordinary treats, this recipe is guaranteed to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together the pumpkin puree, tahini, maple syrup, and almond milk until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together the whole wheat flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense and tough.
- Fold in the dark chocolate chips, reserving a small handful to sprinkle on top of the muffins for a decorative touch.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure your pumpkin puree is well-drained to prevent soggy muffins.
- Do not overmix the batter - mix just until ingredients are combined to keep muffins light and fluffy.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Use dark chocolate chips with at least 70% cocoa for a richer, less sweet flavor.
- Allow muffins to cool completely before storing to prevent condensation.
- These muffins freeze beautifully - store in an airtight container for up to 1 month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 13g
Saturated Fat: g
Cholesterol: 0mg
