Healthy, delicious and easy vegan chocolaty pumpkin muffins recipe with zucchini that’s ready in no time and makes an excellent go-to snack.
I’d say muffins are my thing, because this vegan pumpkin muffins recipe is the 23rd muffin recipe on my blog! So, you might also call it a muffin blog 🙂 Just kidding!
Watch tutorial video further down!
I’m so into muffins, because they make an excellent go-to snack that are easily made in big batches and then frozen to be conveniently grabbed whenever needed.
Last year, when I started vegan Candida diet, I created the first pumpkin muffins recipe suitable for Candida menu plan. Needless to say, they turned out super yummy! However, this time I wanted my pumpkin muffins to have chocolaty flavour. Therefore, I added carob and cocoa for comforting and hearty chocolate taste without compromising with wholesomeness.
I still remember the times when I thought of muffins as something you could only eat very rarely and feeling guilty afterwards. Instead, when using wholesome ingredients, muffins can actually be healthy food to be enjoyed every day. Thus, my vegan pumpkin muffins recipe uses whole grains instead of refined ones and pumpkin puree instead of oil or butter.
Furthermore, the recipe doesn’t include refined sugar, but birch xylitol, which can also be substituted with other natural sweeteners. I only use xylitol or stevia not to risk with getting Candida overgrowth again.
To sum it up, my chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).
Please tag me in social media whenever you try one of my recipes or leave me a comment if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hubPrint
Chocolaty Vegan Pumpkin Muffins Recipe
- Total Time: 45 minutes
- Yield: 6–8 muffins 1x
- Diet: Vegan
My chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).
- 80g (2.8oz) unroasted buckwheat flour
- 80g (2.8oz) oat bran
- ¼ tsp. Himalayan salt
- 1 tsp. cinnamon
- 2 tsps. low-sodium baking powder
- 2 tbsps. carob powder
- 1 tbsp. cocoa powder
- 1 tbsp. xylitol (use date sugar for Plantricious version)
- 1 tbsp. poppy seeds
- 200g (1 cup) of pumpkin puree (see tips)
- 155g (5.5oz) unsweetened plant milk (see tips)
- 100g (1 cup) grated zucchini
- In a bowl whisk together all dry ingredients.
- Next, add pumpkin puree and plant milk. Mix until well incorporated.
- Then, stir in grated zucchini. Finally, divide batter between 6-8 muffin moulds and garnish with dark chocolate chips or chopped dark chocolate (optional).
- Bake at 175°C for 33-35 minutes (6 muffins) or 30-33 minutes (8 muffins).
One cooke (⅛ of the recipe) of recipe has 8.2 GL points.
Nutritional info (⅙ of the recipe): 132 kcal, 17.8g carbohydrates (81.7% of calories), 2.77g fats (18.9% of calories), 5.62g protein (17% of calories), 6.79g fibre and 10.9 GL (glycemic load) points.
The below nutritional info is calculated with oat milk and date sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Serving Size: ⅛ of the recipe
- Calories: 117 kcal
- Sodium: 82.8mg
- Fat: 2.1g
- Saturated Fat: 0.4g
- Carbohydrates: 19.4g
- Fiber: 4.6g
- Protein: 4.4g
Keywords: pumpkin muffins, muffins
How to make homemade pumpkin puree
- First, cut pumpkin into smaller cubes and pour them into a pot or saucepan.
- Next, add a bit of water and simmer covered until the pumpkin is cooked (10-15 minutes). Add water if necessary.
- Finally, puree with immerse blender.
- In the end, should there be any leftovers, transfer it into jars and store in refrigerator.
Tips on my pumpkin muffins recipe:
- First, you can use more (or less) xylitol, depending on how sweet your pumpkin is and which plant milk you have.
- Alternatively, use any sweetener you like (if not on Candida diet) – date paste, coconut nectar/sugar, maple or agave syrup etc.
- Next, use any winter squash you like or have in hand. I prefer butternut squash for its sweetness and thick texture.
- Finally, remember that you’d most probably need to add more of the sweetener, if you use naturally NOT sweet plant milks (almond, hazelnut, soy, quinoa, millet, hemp).
Disclaimer: the recipe contains links to products that I recommend and that meet my requirements.
Thanks Nele for all your help! Yes I love these because they have pumpkin. I used grated butternut squash
like the other recipe for the wonderful butternut squash muffins because I had it on hand and had no zucchini but I had not thought of grated pumpkin so I may have to try that and the extra buckwheat flour. I love the butternut squash muffins and have now made them 4 times now but my son wanted me to make something with pumpkin but believe it or not he doesn’t really like chocolate in general very much so I may even try the beet-carrot muffins without the carob and cocoa because I like the idea of having beets and carrots in there. Thanks again for the help.
I’m so glad you liked them!
Ask away, if you have any questions about any other recipes!
All the best!
Hi again Nele. You create these recipes so I figured you may know how doubling etc works. I was already doubling thesewhen I spoke to you so I was adding 3-4 tsps of baking powder but I wasn’t sure if you always double all ingredients. I went ahead and shredded enough pumpkin for two batches of 12 so I want to make 24+ at one time (guess that is quadruple your recipe lol). So do I really probably take your 2 tsps of baking powder times 4 and put 8 tsps of baking powder?? That is why I was curious if everything is probably exactly quadrupled lol? I am not adding the chocolate as we discussed so that is not a worry. But I guess that means I need 4 cups of pumpkin purée also. Wow on the surface this seems like a massive amount of ingredients ha ha. But my main worry was the baking powder – or I think lol.
Yes, double or triple or quadruple (or whatever) all ingredients 🙂
Can you recommend a substitute for buckwheat flour…almond, oat, coconut or even just protein powder? Thx.
Hi! I’d suggest oat flour or teff flour. Sub 1:1. Nut flours and protein powders have all different absorption levels, so that testing would be required to know the ratio.