Made using pumpkin puree and and whole wheat flour, these Oil Free Vegan Double Chocolate Jumbo Muffins are a delicious and healthy breakfast!
I'm definitely your typical 20-something American girl, because jumbo muffins make me so happy...even more so when they're paired with a warm, frothy drink. I guess they just remind me of times in the past when I've been able to relax at a cute coffee shop, either reading a book for fun or enjoying conversation with a close friend. I actually really miss moments like that since moving to China. They are few and far between and usually only happen when we travel to a more Western country or when I'm visiting family in the states.
If only our small city here in China had a vegan bakery which offered soy milk lattes!
That would be the dream.
Honestly, not having access to simple things like cute coffee shops or vegan baked goods has annoyed me at times. But I've decided that instead of whining about it, I should just try to foster that same kind of atmosphere in my own home.
Enter in: Oil-Free Vegan Double Chocolate Jumbo Muffins!
Okay, I know it's a mouth-full, but these massive, chocolatey, moist muffins make me so happy. I had been wanting jumbo muffin pans for a while and finally found some when we last went to Tokyo. They make baking so fun! I make muffins all the time, but there is something about a jumbo muffin that is such a special treat.
And really, who doesn't like eating muffins the size of their face?
The first time I made the recipe for these Oil-Free Vegan Double Chocolate Jumbo Muffins was right before our last trip to Thailand. We brought them with us in our backpacks and thoroughly enjoyed them for breakfast while relaxing in our hotel robes in bed. They taste amazing right out of the oven while still warm and the chocolate is all melted, but I also love them cold eaten with a fork like cake.
I used pumpkin puree instead of oil to give these muffins moistness and you really can't taste any pumpkin in them. I also used whole wheat flour to add some whole grains and fiber and to keep me fuller for longer. Brett eats these as a snack and we both love them for a special breakfast!
Also, if you don't have a jumbo muffin pan, you can easily make these in a regular-sized muffin pan. You just need to reduce the baking time down to about 20 minutes or so.
Please let me know if you give these Oil-Free Vegan Double Chocolate Jumbo Muffins a try! I'd love to know what you thought of them. Even better, take a photo of the finished product and tag me on Instagram so I can see your creation!
📖 Recipe
Oil-Free Vegan Double Chocolate Jumbo Muffins
Ingredients
- 2 flax eggs 6 tablespoons water + [2 tablespoons ground flaxseed]
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- ¼ cup maple syrup
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup cocoa powder
- 1 ¼ cup whole wheat flour
- ⅓ cup mini dairy free chocolate chips*
Instructions
- Preheat your oven to 375 °F and grease 5 jumbo muffin cups.
- In a small bowl, whisk together the 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside until thickened.
- In a mixing bowl, whisk together the pumpkin puree, non-dairy milk, maple syrup, sugar and vanilla extract. Add in the thickened flax eggs and mix again.
- Add in the remaining ingredients, from the baking powder to the mini chocolate chips, and mix until the dough just comes together, being careful not to over-mix.
- Divide the batter evenly among the 5 prepared jumbo muffin cups and sprinkle the tops with more chocolate chips if desired.
- Bake the muffins for about 24-28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before removing them from the pan and serving.
Notes
The batter can be baked in a regular-sized muffin pan if you don't have a jumbo muffin pan. You just need to reduce the baking time down to about 20 minutes or so.
Emma says
Best healthy muffins!!!🙌🙏☮️
Left out baking soda and baking powder and came out great
Used spelt flour and coconut sugar
Pumpkin purée is so nice in this recipe
Thank you
Faith VanderMolen says
So glad these muffins worked even without the baking soda and baking powder!
Katie says
We make these all the time and my kids love them! Thank you so much!
Faith says
That’s so good to hear Katie! If so appreciate it if you could leave a star rating. Thanks for letting me know you made and love them!
Katie says
So can I leave a star rating here...
I'm saying 5 because all 5 of my kids love them!
Faith says
I love that kind of rating too! Thanks so much Katie!
Healthy Aspirations says
I have a batch in the oven right now! I used egg whites because I’m not vegan. I subbed date molasses for the maple syrup as I find it goes well with cacao. I also subbed coconut sugar for the sugar and 3 mashed bananas for the pumpkin purée as suggested by a commenter. It filled all 12 of my regular muffin cups and made an extra mini muffin on the side...very excited to try them in a few minutes ???? Thank you for sharing
Faith says
Hey! I'm so glad you gave this recipe a try. They are some of my favorite muffins ever. I hope all your substitutions work as well...I think they should! Please let me know what you think about the final product. I'm sure others would be interested to know if those substitutions worked as well!
Healthy Aspirations says
Yes they turned out delicious ???? they could be a little sweeter. I think coconut sugar doesn’t add as much sweetness as granulated sugar so I might try using stevia instead next time. But they are really yummy and I think each muffin I made has less than 3 grams of fat which is perfect because I have gallstones and must avoid fat. Thank you once again ????????????
Faith says
Glad you liked them Julan! Yeah, they aren't super sweet, which I like sometimes when I have them for breakfast/snacks. But I'm sure stevia or granulated sugar would bump up the sweetness perfectly. I hope you can give that a try sometime and that it makes them perfectly sweet for you. Keep me posted!
Karla says
I finally got some jumbo muffin pans to make these. 🙂 I never stick to a recipe, but it was great for inspiration. I like to combine flax + chia when making an egg replacement, do I did 1T flax + 1T chia and used coconut water for the liquid. Mashed banana for the pumpkin - 3 bananas per cup. Half cup sucanat sugar. Also added ground cinnamon. I doubled the recipe and filled all 12 cups.
Faith says
Hey Karla! Yay for jumbo muffins! Those substitutions sound amazing. I've made a variation of these muffins subbing the pumpkin for banana too and loved them. Let me know how you like them!
Karla says
They were REALLY good, and the kids all loved them - dessert for breakfast, they thought. 🙂 Will definitely make them again.
Faith says
Yay! I love when things taste decadent, but actually have some nutritional value to them. So glad you and your kids enjoyed these muffins. Thanks so much for letting me know Karla!
Kate says
I am always looking for oil-free dessert recipes and these are so good! I've made them twice in the last week - the first time followed the recipe exactly and the second time I ran out of pumpkin puree so I used half pumpkin and half applesauce. Both turned out great! I used a standard sized muffin tin and cooked them for 22 min.
Faith says
I'm SO glad you liked these muffins Kate! We love them around here too. And using applesauce is a great idea. Also, thanks for sharing that you made them using a standard muffin tin. So helpful to know!
Joey says
These muffins are absolutely ridiculous. I am hooked.... they are so, so good! I have made them twice and will probably continue to make them till I die. They are so easy yet sooo delicious! Thank you for this recipe. I know the recipe says makes 5 but my ocd couldn't handle that so.... I divided it into 6. Now I have to go out and buy another pan to be able to make a dozen! Whoo Hoo!
Faith says
Yay! I'm so glad you liked these muffins Joey! We're obsessed with them and I need to make another batch soon. I hope you can get a larger muffin pan soon!
Miss Polkadot says
These really look amazing, Faith! Jumbo muffins definitely have that coffeeshop/bakery feeling to them. Fond memories of the giant bran muffin served with cream cheese and lingonberry jam I shared with my mum and sister years and years ago in Gothenburg come to mind.
We don't have any coffeeshops or cute cafés around here, either. I think the good thing about this iis that we have to get creative ourselves . All of your amazing recipes are proof of that .
Faith says
Wow. That time with your mom and sister...and those muffins...sounds like a dream! And you're so right. Not having access to as many foods and restaurants brings out our creativity. Thanks for such a fun outlook!
Jannike says
Can I sub the pumpkin with mashed banana?
Faith says
Hi Jannike! I haven't tried that yet, but I think it would be a great substitution. The texture might be a little different, but I'd say go for it! Let me know if it works out for you!
Liv says
I love that you're trying to create the cozy coffee shop vibes in your own home when you don't have easy coffee shop access in China like in the States. These muffins look AMAZING and with a homemade soy latte and some nice reading or a good friend...it'd be the perfect home coffee shop experience!
Faith says
I know! And I'm getting pretty good at homemade lattes too:) I should open my own coffee shop haha. But good news is that we've spotted signs for a Starbucks!
P. says
They look like the very breakfasts my co-teacher and I need to get through the final term of the school year - easy to eat while setting up class, stuffed with grains and veg (pumpkin) and not to mention, nice and chocolatey. Thanks! Can't wait to try them!
Faith says
Yes, exactly! Sound like you need to make these:)
P. says
A bit late, but I made them in the second last week of term while we were rushing reports. I swapped out half the flour for oat flour to add more whole grains to it. They were an absolute life and sanity saver. They reheat beautifully in the microwave, they're so moist and chocolatey, plus no blood sugar plunges after eating two of breakfast. Even my co-teacher who usually eyes my 'healthy' breakfasts with much suspicion happily accepted them for breakfast three days in a row. These are AMAZING!! (Plus life looks much more bearable when you've had melty delicious chocolate muffins for breakfast)
Faith says
Hi! This is music to my ears! I’m so glad you made and enjoyed them! And it’s also great your co-teacher enjoyed them too. Thanks for sharing the results with me!!