A little over a year ago, I set out to make the perfect Pumpkin Chocolate Chip Muffins to welcome in the fall. I whipped out that deeeelicious recipe today and baked my heart out. More muffins = a happier Nicole.
Vegan Pumpkin Chocolate Chip Muffins
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp extra cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract
Preheat your oven to 350 degrees. All you’ve got to do next is combine the dry ingredients, combine the wet ingredients, and mix together! 20 minutes later, you’ll have yourself 12 satisfying fall treats. These muffins are the perfect late night snack or sweet, filling breakfast.
Back when I visited Erica in New York City, she gave me this Nu Naturals Stevia Baking Blend that she had received, since she doesn’t do too much baking. I was more than happy to take this off her hands and experiment with it! I normally wouldn’t bake with a product like this, but I remembered I had it when I was reaching for the sugar today. When baking with this product, you simply just use a one to one ratio to replace the sugar. This product also seems to have a lot more nutrional benefits than sugar as well, such as less empty calories and increased fiber.
I was a bit worried that there would be a slight bitter taste, that I have found in other stevia products, but I am pleasantly surprised to report that I did not notice a bitter taste at all! Success! The muffins were not overly sweet, and plenty moist, studded with gooey, rich chocolate chips. I planned on adding pecans for added crunch, but I forgot. Next time! I made these muffins approximately 80 thousand times last season and I definitely foresee more muffins in my future.
I’m off to cram these muffins into my face before they are all gone. Goodnight!
31 responses so far ↓
Nora // October 8, 2009 at 7:51 pm |
look delicious! i like the oats sprinkled on top. so you just subbed 3/4 cup stevia blend for the brown sugar? it didn’t have a negative effect on the muffin texture for a lack of caramelization or anything?
Nicole // October 8, 2009 at 9:17 pm |
Yep! I was worried about that when I was making the muffins but they were just as delicious as last time, I think. It’s been a year since I’ve had the muffin, haha. The stevia blend is a powder so I was worried it’d mess with the texture but it worked really, really well. I was very surprised!
devan // October 8, 2009 at 8:21 pm |
Delicious!! Thank you for the recipe!
and muffins are just perfect.
Pumpkin is my favorite fall flavor
melly // October 8, 2009 at 8:34 pm |
Oh my! These look incredible!
VeggieGirl // October 8, 2009 at 8:48 pm |
Perrrrrfect fall muffins!
lilveggiepatch // October 8, 2009 at 9:23 pm |
Yum! I received the same baking blend, too, and I’m glad to know it worked out!
theresa // October 8, 2009 at 9:40 pm |
Yum! Aussies don’t make pumpkin into sweets often enough, I’ll have to give your recipe a go.
sophia // October 8, 2009 at 9:43 pm |
ooh, no oil! and they look awesome. whenever i make muffins with less or no oil, the wrappers always stick horribly to the muffin, no matter how long i wait. did you experience this?
Nicole // October 8, 2009 at 11:59 pm |
They stuck a little, but really not too badly at all!
Mary // October 8, 2009 at 10:06 pm |
Gorgeous photos. I love pumpkin everything! Ill bet they would be great with pecans.
broccolihut // October 8, 2009 at 11:05 pm |
It wasn’t until recently that I discovered the joys of pumpkin + chocolate (I had always been a pumpkin + raisin girl before). I bet these muffins are delicious–enjoy them!
Amy // October 8, 2009 at 11:57 pm |
Great recipe! I love pumpkin and dark chocolate together. I wish I baked, because I would definitely make these. Or…I wish I lived closer to YOU
Karina Pinzon // October 9, 2009 at 12:15 am |
OH MY GOODNESS GRACIOUS.
These look amazing.
What beautiful photographs of them as well!
I will be trying these out soon.
The voracious Vegan // October 9, 2009 at 3:20 am |
Pumpkin is my favorite thing to bake with and I love to combine it with chocolate. In fact, I make my own version of pumpkin chocolate chip muffins all the time. Yours look AMAZING!
Shelby // October 9, 2009 at 6:33 am |
I LOVE that baking blend! It works so perfecly! I too, thought it would be bitter or even too sweet, but I loved the results! These muffins are now on my to-make list ASAP!
Lauren // October 9, 2009 at 9:17 am |
I just won that baking powder, glad to hear you had success with it. I was a little nervous!
Those muffins look amazing!!!
Nicole // October 9, 2009 at 9:20 am |
Yeah! I just ate another muffins and I can report, they are just as tasty! The muffins are so tender and delicious!
cinnamonquill // October 9, 2009 at 10:03 am |
Oh man, it’s been like two weeks since I had pumpkin muffins. Good reminder!
Michal // October 9, 2009 at 3:11 pm |
Those look amazing, and your photography is beautiful as usual! I hope you enjoy your weekend =)
Oraphan // October 9, 2009 at 3:28 pm |
Those muffins look absolutely fantastic! I’m so glad I found your blog. I’ve just come over from Full of Beans Blog and I have to say “what an amazing blog you have!” I LOVE pumpkins and I’m collecting pumpkin recipes. I hope you don’t mind if I add your recipe to my collection:)
Gina // October 9, 2009 at 7:48 pm |
Yum, these sound fantastic. I love the new look of your blog, by the way.
I have never noticed a bitter taste in the Stevia products I have tried, thankfully. The only time I notice bitter taste is with saccharin, uck.
Erica // October 9, 2009 at 10:42 pm |
The muffins look awesome! The cookies turned out well and they taste good ….but there is a SLIGHT hint of a funky after taste.
Beans and Greens » Whole Wheat Pumpkin Chocolate Chip Muffins // October 11, 2009 at 11:02 pm |
[...] of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, [...]
Polprav // October 16, 2009 at 10:11 pm |
Hello from Russia!
Can I quote a post in your blog with the link to you?
Nicole // October 17, 2009 at 9:03 am |
Sure!
Marianne // October 17, 2009 at 2:28 am |
I wanted to make a pumpkin chocolate chip muffin, and I think I have everything to make these ones around. I see baking in my plans this weekend
Home Alone « from french fries to flax seeds // October 18, 2009 at 5:21 pm |
[...] recipe I used was Nicole’s Pumpkin Chocolate Chip Muffins. The only change I made was adding 1/3 of a cup shredded coconut to the batter. They turned out [...]
Harrison Powers // October 19, 2009 at 11:26 am |
What great looking muffins! Enjoyed some pumpkin ravioli and hot apple cider with our friend Adam over the weekend
Andrea // November 4, 2009 at 10:49 am |
Tried these last night and they turned out soooo well! GREAT recipe!
M is for Muffins « My Vancouver Vegan Kitchen // November 10, 2009 at 12:06 pm |
[...] is for Muffins I am on a muffin kick. I made these pumpkin muffins, minus the chocolate chips but adding walnuts to make them more breakfast friendly. Next time I [...]
Marci // January 9, 2010 at 8:44 pm |
These are my favorite muffins! I’m going to make a batch right now!!