"My favorite way to improve an already-delicious recipe? Add pumpkin! These rich and decadent chocolate muffins are made with pumpkin for the perfect fall snack. Chocolate Pumpkin Muffins are topped with a vegan Pumpkin Cream Cheese Frosting for a bakery-level treat that’s almost too good to be true!"
Vegan Chocolate Pumpkin Muffins with Pumpkin Cream Cheese Frosting
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 3/4 cups oats
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 6 ounces plain vegan cream cheese
- 1/2 cup pumpkin puree
- 1/2 cup maple sugar
- 1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 425 degrees Fahrenheit. Line a 12-cup muffin tin with silicone baking cups or parchment paper baking cups.
Step 2
In a high-speed, completely dry blender, add oats and blend on the highest speed until a finely ground oat flour forms. No oat bits should remain. If you do not have a high speed blender you can substitute with 1.5 cups store-bought oat flour.
Step 3
In a large mixing bowl, whisk together oat flour, cocoa powder, pumpkin pie spice, baking soda and salt.
Step 4
Add pumpkin puree, maple syrup, melted coconut oil and vanilla extract to the dry ingredients. Use a hand mixer to fully incorporate until not clumps remain. Stir in chocolate chips if using.
Step 5
Transfer the batter to the lined muffin tin so each cup is 7/8ths full. Bake for 10 minutes at 425 degrees Fahrenheit on the middle rack. Without opening the oven door, lower the oven temperature to 350 degrees and bake another 10 minutes. Remove the muffins from the oven and allow them to cool in the muffin tin for 15-20 minutes. Transfer the muffins (in their liners) to a wire cooling rack to cool completely to room temperature.
Step 6
While the muffins cool, make the pumpkin cream cheese frosting. Add vegan cream cheese, pumpkin puree, maple sugar and vanilla to a medium-sized mixing bowl. Use a hand mixer to mix together well until no clumps remain. Taste and add more sugar if a sweet cream cheese frosting is desired. This recipe is meant to be a muffin breakfast option but you can certainly sweeten it more if desired! Place the bowl of frosting in the refrigerator until ready to use.
Step 7
Once the muffins have fully cooled to room temperature, frost each with the pumpkin cream cheese frosting. Enjoy!