Recipe: Pumpkin-Almond Chocolate Chip Muffins (Vegan)



The last time I baked muffins was the last time I posted a new recipe on this blog, so I was overdue for a batch. I decided to stir up one of my old favorites, but with a different blend of flours and no added sugar. No stevia or other concentrated sweetener, either.

If you consistently avoid added sugar or are open-minded, try the recipe as I wrote it. The applesauce gives the muffins a slight hint of sweetness, and the chocolate chips make it feel close to dessert.

But if the idea of no sugar terrifies you, you can add some. A quarter cup of sugar or xylitol will produce a sweetness around the level of a bran muffin or plain pancake.


  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 1 cup almond meal
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 cup pumpkin purée (canned pumpkin works great)
  • 1 cup unsweetened applesauce
  • 2 teaspoons Ener-G egg replacer with 2.5 Tablespoons water (equivalent to one egg)
  • 3 tablespoons coconut or olive oil
  • ½ cup chocolate chips or chopped bittersweet or dark baking chocolate (I used 90% dark chocolate)


  1. Mix wet ingredients (pumpkin, applesauce, oil, egg replacer, and water) together. If you are using sugar or another sweetener, add it to this mixture.
  2. Mix together flour, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
  3. Stir in chocolate pieces.
  4. Spoon batter into muffin tin.
  5. Bake at 400 degrees for 20 minutes, or until tops are firm and inserted toothpick comes out clean.

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